On certain special mornings as a little girl, I would find my dad in the kitchen making biscuits. I loved watching him make biscuits, primarily because he didn’t use a recipe. He knew it by heart–shortening, flour, baking powder, sugar, salt. My favorite part was watching him put the eggs into a salad dressing shaker. I loved watching him shake them up, then pour them into the dough. After all the biscuits were cut, he’d set aside the leftover dough for my sisters and me to split into precisely equal parts to eat while the biscuits baked. It was delicious.
I don’t dare try to make my dad’s biscuits. They’re special and untouchable. So instead, here’s my next favorite kind.
Cream biscuits are really, really easy. They have a lots of the same flavor of my dad’s and are anything but fussy. No butter, no shortening. Instead, these use, well, cream. I haven’t tried them yet with half-and-half or whole milk to see if the recipe can handle it, but the cream turned out delicious biscuits.
I loved that this recipe makes 8-10 biscuits–perfect to go with chili or to serve with a bit of jam and hot cocoa.
They aren’t my dad’s, but they sure are good.
Cream Biscuits
- Yield: 8-10 1x
Print Recipe
Pin RecipeIngredients
- 2c flour
- 2tsp sugar
- 2tsp baking powder
- 1/2tsp salt
- 1 1/4c cream
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in cream until everything comes together into a dough.
- Turn out onto floured counter and pat dough out into 3/4″ thickness and use a 2 1/2″ biscuit cutter (a jar or cup is also fine) and cut biscuits. Pat together remaining dough to form as many biscuits as possible.
- Bake at 425 degrees 12-15 minutes or until golden.
Adapted from Cooking Like a Champion
OOooo these look delicious! (That raspberry jam slathered on them especially gets my tastebuds a tingling!)
Dad will be thrilled that he helped make a memory for you. 🙂
These look delicious! Especially with that jam. Beautiful photos too!
I love that photo on the banner!!! SO CUTE! and these biscuits look AMAZING!
Lovely! Great gifts can come in simple packages. There are only 5 ingredients for your cream biscuit recipe but I am definite I will enjoy eating them as much as I will enjoy making them.
These sound really good! I bet they would make great biscuits for biscuits and gravy!
Peggy, they were! We ate some with jam and used some for biscuits and gravy. Loved it!
What a wonderful childhood memory to have watched your dad make biscuits! That’s so impressive that he knew all the measurements by heart. Sounds like you’ll be starting your own new tradition with these cream biscuits. I can just imagine Sophie watching and learning from you one day, too!
Wow! these biscuits looks delicious. Isn’t it memories that we hold in our hearts forever like you watching your dad make biscuits. That is a sweet memory. A little girl and her daddy. I’m going to try and make this recipe over the weekend.
those are beautiful… love your pictures
Dad making biscuits is a favorite memory of mine too! I get major cravings for his from-scratch, no recipe required biscuits, but am much too chicken to venture out and try them myself. I will DEFINITELY be giving these a whirl. Love you!
is there a way to make these without the cream?
Rhea, I’m new to the recipe, but I think that you could try them with half-and-half if you’re concerned about the fat content. I haven’t tried them with milk of any kind, so I’m not sure how it will hold up. In all biscuits you need some sort of fat to get the flaky texture–be it butter, shortening, or cream. I wish you luck!
Bounced into tthese biscuits on Bless This Mess Please…..had to follow it over to tell you these are very yummy! I only had 1 cup of cream, so I added 1/4 cup of 2%. Seemed to work fine. These biscuits are so light and fluffy! Now I know how to use up the random container of cream I sometimes find lurking in the frig! Next time I wanna try adding a pinch or two of black pepper of some chopped up fresh herbs. Thanks for a great recipe!!!!
★★★★★
Oh, I’m so glad to hear that you liked them! They’re FABULOUS with fresh herbs! I’ve tried them with rosemary before. So good!