These are truly the easiest ever cream biscuits!! No cutting in cold butter or cutting out biscuits. Just mix the ingredients together and drop the biscuits on the pan.
They are crispy on the outside and moist and fluffy on the inside. All thanks to the America’s Test Kitchen trick of heating the cream before mixing. It works great!! And you will not believe what a great biscuit you get with extraordinarily little effort.
They are especially good if you are making them with sausage gravy (Find my recipe for Zesty Sausage Gravy here)! If you are putting all the work into making gravy, you don’t want to spend a lot of time on the biscuits!
Start by preheating your oven to 450°, and placing the rack in the upper-middle position. Make sure you don’t skip this step! These biscuits take so little time to make, you’ll want to make sure your oven is hot and ready to go!
Sift (or whisk) together the flour, sugar, baking powder, baking soda, and salt. I like to sift as I think the biscuits turn out a little fluffier. But this is not required from the original ATK recipe. Just my preference…plus I love my vintage sifter!!
I also find it easiest to sift my ingredients on to a piece of parchment paper. It makes it very easy to move your ingredients to your mixing bowl. Then you can use the same piece of parchment to line your sheet pan for baking.
Microwave cream until it is warmed to between 95-100 degrees. It should only take about 60-90 seconds. Stir halfway through.
Stir the cream into the flour mixture until a light fluffy dough forms.
Spray a large scoop or a ¼ cup measuring cup with cooking spray. Scoop the dough and place 2 inches apart on a sheet pan lined with parchment paper. If you use a measuring cup, you’ll get a more traditional shaped biscuit, but I like the rustic look of these babies!
If you want to touch up the shape of your biscuits, spray your hand with bit of cooking spray and reshape.
Bake for 10-14 minutes, or until the biscuits are golden brown. Rotate the baking sheet halfway through baking to ensure even browning.
Brush hot biscuits with melted butter, smother with butter and strawberry jam… or better yet, sausage gravy!
To reheat these Easiest Ever Cream Biscuits, bake in a preheated 300° oven for 10 minutes. Enjoy!!
Easiest Ever Cream Biscuits
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon Kosher salt
- 2 cups heavy cream
- 4 tablespoons butter melted (optional)
Instructions
- Preheat oven to 450°, and place rack in upper-middle position.
- Sift (or whisk) together the flour, sugar, baking powder, baking soda, and salt.
- Microwave cream until just warmed to 95-100 degrees. It should take 60-90 seconds. Stir halfway through.
- Stir the cream into the flour mixture until a light fluffy dough forms.
- Spray a large scoop or a ¼ cup measuring cup with cooking spray. Scoop dough and place 2 inches apart on a sheet pan lined with parchment paper. If you use a measuring cup, you’ll get a more traditional shaped biscuit. If you want to touch up the shape of your biscuits, spray your hand with bit of cooking spray and reshape.
- Bake for 10-14 minutes, or until the biscuits are golden brown. Rotate the baking sheet halfway through baking to ensure even browning.
- Brush hot biscuits with melted butter…. or better yet, sausage gravy! See my sausage gravy recipe at www.foodandfestivities.com
- To reheat leftover biscuits, bake in 300° oven for 10 minutes.
I just made these biscuits, so easy! They taste fine, but got very dark on the bottom. Maybe I should drop temp next time.
Not having had much success making biscuits in the past, I tried your recipe and evervthing just seemed to work out. Thank you for that. I had tried the America’s Test Kitchen and other “Dream biscuit” versions, but with mixed results. This is the third time I have made this recipe and I think today I prettty much got it right on, I do think the sifter helps, and this is now my go to recipe. Thank you for posting.
I trade 1/8 cup buttermilk for the heavy cream and cut the sugar in half an they are wonderful!
Sounds like a great sub. I’ll try that one next time! Thanks Debbie!
I saw this receipe on AMC and have been making it ever since for Buscuits and gravy. They taste great. I double the sugar and use them for strawberry shortcake. It is so easy to make instead of cutting butter into flour with a pastry blender( I have 3). I taught my 11year old granddaughter to make them to her success. l made individual pot pies with no crust and put biscuit dough on top. We don’t care for pie crust.
Oh my goodness…what a great idea! I’m definitely going try this a pot pie topping!
Do these freeze well once baked?
I have not tried that. If you do I would wrap individually in plastic wrap and then put them in a ziploc bag. That is how I do my cupcakes and it turns out well.
Nice! I’ve made scones with cream forever — why did I not know it could work for biscuits? These were my first success! Question: what milk fat cream did you use? The heavy cream I use is 40%, but 36% is also readily available. Do you recommend adjustments based on this? My biscuits took much longer to bake. Is that likely caused by my oven, or the fat percentage in the cream?
Hi Jacki!
I do use 36% cream in this recipe. That might be the culprit!
Second time making these biscuits. They are super easy and delicious. If you are having trouble making biscuits, try these!
I use a cast iron muffin pan, preheated to 450.
Whole wheat flour or a combination of whole wheat and almond flour
Add cinnamon, 2 tablespoons, to the dry ingredients and whisk them together.
2/3 cup of unsalted butter and 4/3 cups of whole milk as a sub for the cream.
That, in a large plastic bowl for the microwave and add honey to this before you heat it up to the 90 degree range. Have added walnuts, dried cranberries and citrus zest if I have any, or just add a bit of lemon juice to the liquid if you like.
About 12 minutes, turning the pan after 6 and they are ready to come out.
The cast iron browns the bottom and sides, stored for about a week in the fridge. Good to use in a cobbler when crumbled up and added to pie filling as well.