Quick Homemade Cream Biscuits Recipe for Flaky Golden Results

These quick cream-based biscuits became a summer favorite after multiple berry-picking outings. After canning jars of jam, my kids kept asking for biscuits and jam for breakfast. We now make these biscuits regularly, topping them with jam and freshly whipped cream for a delightful breakfast or a tasty side with dinner.

Cream Instead of Butter

Most biscuit recipes use butter or shortening to create flaky layers. I was skeptical about skipping butter, but heavy cream replaces the fat beautifully and keeps the biscuits rich and tender. A tablespoon of baking powder and a hot oven give these biscuits a noticeable rise and flaky layers. For an easy swap, you can use self-rising flour instead of combining all-purpose flour, baking powder, and salt—see the recipe notes below for details.

Secret Ingredient: Cornstarch

A small amount of cornstarch gives the biscuits a softer, melt-in-your-mouth texture. Paired with fresh jam and whipped cream, these biscuits are irresistible. If you prefer, substitute 2 cups of self-rising flour and omit the baking powder and salt for similarly good results.

Breakfast in Twenty Minutes

One reason I love this recipe is how quickly it comes together—faster than pancakes. Stir the dry ingredients, add heavy cream, give the dough a few light kneads, shape, and pop the tray in the oven. They bake in about 10–12 minutes. My kids love them for busy school mornings, and I love that they’re fast, tasty, and simple.

Quick Cream Biscuits

Tender, light, and fluffy cream biscuits that are simple to make and impossible to resist.

Prep: 15 mins

Cook: 12 mins

Total: 27 mins

Servings: 9 depending on how you cut them

Equipment

• mixing bowl
• parchment paper
• baking sheet

Ingredients

• 2 cups all-purpose flour (*see notes for self-rising flour option)
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar, plus more for sprinkling
• 1 1/4 cups heavy cream
• 2 Tablespoons unsalted butter, melted (for brushing)

Instructions

• Preheat the oven to 450°F (230°C).
• In a bowl, whisk together the flour, cornstarch, salt, baking powder, and granulated sugar.
• Add the heavy cream and stir until just combined.
• Turn the dough onto a lightly floured surface and knead gently two to three times until it comes together.
• Pat or roll into a 1–1½ inch thick square or rectangle. Cut biscuits using a cutter, bench scraper, or sharp knife. Cut quickly and avoid twisting a cutter to preserve rise.
• Place biscuits on a parchment-lined baking sheet.
• Brush with melted butter and sprinkle a little sugar on top, if desired.
• Bake 10–12 minutes, until edges are lightly golden.
• Serve warm with fresh jam and whipped cream. Enjoy!

Notes

To use self-rising flour: replace the all-purpose flour, baking powder, and salt with 2 cups of self-rising flour. Do not add additional baking powder or salt.

Nutrition

Calories: 255 kcal, Carbohydrates: 27 g, Protein: 4 g, Fat: 15 g. Nutrition information is approximate.

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