Best 20 Cream Biscuits Recipes

FLUFFY SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
• Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
• Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.

HOW TO MAKE CREAM BISCUITS

Steps:

• Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
• Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
• Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
• Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

WHIPPED CREAM BISCUITS

Steps:

• Preheat oven to 425°. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. , Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve warm.

SOUR CREAM & CHEDDAR BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.

TENDER HOMEMADE SOUR CREAM BISCUITS (NO-FAIL RECIPE)

Steps:

• 1. In medium-sized bowl, whisk first 4 ingredients til well mixed.
• 2. Add sour cream in spoonfuls on top, add oil and mix til all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl. Knead 8 times on floured surface.
• 3. Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin. Cut out 6 biscuits with a biscuit cutter or a floured glass. Get 2 more out of the last of the dough. (Bunch it back together, knead it just a bit, pat or roll it and cut.) Pitch any last little tidbit if any left. I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Pam. But a cookie sheet will work just fine.
• 4. Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn't deflate the biscuits while doing so. Bake in hot, preheated 425 oven for 12-15 minutes (ovens vary) or til golden brown on top. Remove from oven and butter tops again with other half of butter. Serve warm with more butter and homemade jam or honey. Makes 8 tall sour cream biscuits.

SOUTHERN CREAM BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
• Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
• Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
• Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
• Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.

PAULA DEEN'S SOUR CREAM BISCUITS

Steps:

• Preheat oven to 350°F.
• Mix butter, flour and sour cream until JUST blended. Do Not Over mix.
• Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise.
• Bake for 20 minutes.

EASY SOUR CREAM DROP BISCUITS

Steps:

• Grease Cookie Sheet, and Heat oven to 450°F.
• In a medium mixing bowl, combine first 4 ingreds. Mix very well.
• Add milk, oil and sour cream. Mix well.
• Drop spoons of dough onto greased cookie sheet.
• Bake at 450 for 10-15 minutes.
• Serve Warm.

HEAVY CREAM BISCUITS

Steps:

• Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
• Whisk the flour, sugar, baking powder, and salt together in a big bowl.
• Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
• Turn the dough out onto a lightly floured surface and gather into a ball.
• Knead the dough briefly until smooth, about 30 seconds.
• Pat the dough into an 8-inch round, about 3/4-inch thick.
• Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
• Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
• Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
• Transfer to a wire rack; let cool for 5 minutes, then serve warm.
• Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
• They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
• Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.

SOUR CREAM DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
• Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.
• Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

SOUR CREAM CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined.
• Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham.

SOUR CREAM AND ONION BISCUITS

Steps:

• Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
• Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
• Working from a short side, fold dough in thirds as you would a letter. It doesn't need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
• Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream (or more butter!) for slathering.

EASY CREAM BISCUITS

Steps:

• Heat oven to 450°F.
• In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)
• Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

EASY SOUR CREAM BISCUITS

Steps:

• Place the biscuit mix in a large bowl. Combine the sour cream and lemon-lime soda; stir into biscuit mix just until combined. , Turn onto a floured surface; knead 4-5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown., In a small bowl, beat the butter, honey and orange peel until fluffy. Serve with biscuits.

SOUR CREAM 'N' CHIVE BISCUITS

Steps:

• In a large bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in sour cream, milk and chives until the mixture forms a ball. , On a lightly floured surface, knead five to six times. Roll to 3/4-in. thickness; cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. , Bake at 350° for 12-15 minutes or until golden brown. Serve warm.

CINNAMON SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).
• On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.
• Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Cool slightly on wire racks.
• Stir together confectioners' sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.

SOUR CREAM CUT-OUT BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Stir in sour cream just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-12 minutes. Brush biscuits with butter; serve warm.

QUICK WHIPPING CREAM BISCUITS

Steps:

• Cut 1 cup butter into flour with a pastry blender or fork until crumbly. Add whipping cream, stirring just until dry ingredients are moistened.
• Turn dough out onto a light floured surface and knead lightly 3 or 4 times. Roll or pat dough to 3/4 inch thickness.
• Cut with a 2-inch round cutter, and place biscuits on a lightly greased baking sheet.
• Bake at 400 degrees F. for 13-15 minutes. Brush warm biscuits with 1/2 cup melted butter.

CREAM OF CHICKEN AND BISCUITS

Steps:

• Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool; cut into chunks.
• Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.
• Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.