Out of butter? No problem, you can still make sky-high flakey biscuits. This recipe for small batch cream biscuits is easy to customize to your liking.

Need biscuits in a hurry? This is the recipe for you.

Have hot, fresh from the oven biscuits ready in less than 30 minutes using a handful of staple ingredients.

Small Batch Quick Biscuits

There is constant debate over whether biscuits should be made with butter or shortening, or a combination of both. Each results in slightly varying textures and flavors.

But, have you ever tried a biscuit that used neither? A biscuit that doesn’t use butter or shortening?

Unlike traditional biscuits that cut in fat, these quick biscuits are made entirely with cream.

Key Ingredients

Baking Powder

The steam pockets created from butter helps to create the distinct flakey layers and rise of traditional butter based biscuits.

These cream biscuits rely heavily on baking powder for leavening. It is VITAL to use active baking powder.

Test to make sure baking powder is still active and not expired.

To test if baking powder is active, spoon about 1/2 teaspoon into a medium bowl. Immediately pour about 1/4 cup boiling water (or very hot water) on top. It should bubble and fizz immediately.

Heavy Cream

Heavy cream, also labeled as heavy whipping cream, is the thick fatty part of the milk that rises to the surface Its fat content ranges from 34 – 40% fat.

This is different from whipping cream, which has about 30% milk fat.

For this recipe, you may use either heavy cream or whipping cream. They results between the two are hardly noticeable.

You may also use manufacturing cream which has about 40% milk fat. The extra fat produces a creamier, tastier biscuit.

How to Mix Cream Biscuits by Hand

1. Whisk together flour, baking powder, sugar, and salt. Pour cold cream into dry mixture.

2. Use a sturdy spatula or wooden spoon to stir mixture until a shaggy dough forms. Be careful not to over-mix.

3. Dump shaggy dough onto a clean counter top or work surface. Gently knead dough together and pat into a rectangle about 3/4-inch thick.

NOTE: Be careful not to work the dough too much. Too much mixing and kneading will create too much gluten. This will result in a tough, dense biscuit.

4. Punch out rounds using a well floured 2 1/2-inch round cutter. (You’ll likely get 4 rounds from the first go.) Push scraps together and pat until 3/4-inch thick. Punch out additional rounds. Discard any scraps after this second go.

5. Place rounds on parchment lined baking sheet. Brush tops with additional cream. If desired, sprinkle turbinado sugar for extra crunch and sweetness.

6. Bake in a hot oven for about 15 minutes until biscuits have puffed up and the exterior is golden brown.

Serving Suggestions and Leftovers

Serve biscuits immediately! They are best enjoyed warm, fresh from the oven.

I like to enjoy these cream biscuits with passion fruit curd and blueberry compote.

It’s also delicious with salted butter, fruit jams and spreads, or cream cheese. For a savory option, enjoy it with cheese or nut butters.

Store cooled leftovers in an airtight container at room temperature for up to two days. Reheat in the microwave or toaster oven.

Cream Biscuits

5 from 1 vote

Out of butter? No problem, you can still make sky-high flakey biscuits. This recipe for small batch cream biscuits is easy to customize to your liking.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 6

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Ingredients

▢ 2 cup all-purpose flour (260 g)
▢ 1 Tbsp baking powder *
▢ 2 teaspoon granulated sugar
▢ 1 teaspoon kosher salt
▢ 1 ¼ cup cold heavy cream *(285 g), plus addition for brushing tops
▢ turbinado sugar, optional for topping

Instructions

Preheat oven to 425°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Pour in half of cold cream into dry mixture.
Use a sturdy spatula or wooden spoon to stir mixture together. Pour remaining cream. Stir together until a shaggy dough forms. Be careful not to over-mix.
Dump shaggy dough onto a clean counter top or work surface. Gently knead dough together and pat into a rectangle about ¾-inch thick.
NOTE: Be careful not to overwork the dough. Too much mixing and kneading will create too much gluten. This will result in a tough, dense biscuit.
Punch out rounds using a well-floured 2½-inch round cutter. Put scraps together and pat until ¾-inch thick. Punch out additional rounds. Discard any scraps after the second go.
Place rounds on preparing baking sheet. Brush tops of dough with additional cream. If desired, sprinkle turbinado sugar or granulated sugar on top for extra crunch and sweetness.
Bake for 15-18 minutes until biscuits have puffed up and the exterior is golden brown. Rotate baking sheet midway through baking to ensure even cooking.
Serve immediately! These cream biscuits are best enjoyed warm, fresh from the oven.

Notes

Ingredients:

*Baking Powder: These cream biscuits rely heavily on baking powder for leavening. It is VITAL to use active baking powder.

To test if baking powder is active, spoon about 1/2 teaspoon into a medium bowl. Immediately pour about 1/4 cup boiling water (or very hot water) on top. It should bubble and fizz immediately.

*Use cold heavy cream, straight from the fridge.

Customizations:

Add 1/2 cup – 3/4 cup of shredded cheese of choice. Tastes great with cheddar, pepper jack, or gouda.
Add up to 2 teaspoons of freshly ground black pepper, lightly toasted caraway seeds, or bagel seasoning mix
Add 2 tablespoons bacon fat to add rich savory flavor