E-Z Cream Biscuits

E-Z Cream Biscuits

27
monique 5

"Just two ingredients! This is foolproof and good every time!! If you've ever enjoyed a famous chicken restaurant's biscuits, you've got to try these!"

Ingredients

20 m {{adjustedServings}} servings 212 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, stir together the flour and cream just until blended. You should have a sticky dough. Use a large spoon to scrape the dough out onto a floured surface. Knead the dough once or twice, then pat or roll out to 1/2 inch thickness. Cut into circles using a biscuit cutter. Place on a baking sheet, spacing 1/2 inch apart. If you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough onto a baking sheet.
  3. Bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.

Footnotes

  • Note
  • You may also cut out the biscuits and then place them in a freezer bag. Freeze for later use. Baking will take an additional 5 to 10 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

27
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I've been making this for 15 yrs i got the recipe from a cookbook called mayberry r f d but instead of heavy cream i use a cup of milk and 4 tbs of mayo 2 cups of self-rising flour

I've been aware of these easy biscuits for many, many years, but never bothered to try them until today, when I had an opened carton of heavy cream I wanted to put to good use. I brushed them w...

Halved recipe. Made 1 c of self-rising flour by adding 1.5 t baking powder and .25 t salt to all-purpose flour. Easy!