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E-Z Cream Biscuits

E-Z Cream Biscuits

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monique

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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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

Directions

  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.
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Reviews

B J F
36
4/6/2008

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

naples34102
25
3/24/2014

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 with melted butter before baking them at a higher temperature than the recipe instructed, 425 degrees. When I pulled them from the oven I gave them a sprinkle of California Garlic Salt. I had low expectations, but I was more than surprised, in a positive way, with the outcome. These were some of the softest, fluffiest, most tender biscuits I've ever made.

hungryhippo
23
12/3/2010

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!