Skip to Content
Menu

Easy Cream Biscuits

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Jul 29, 2005
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Using rich whipping cream eliminates the need for measuring and mixing shortening in these easy-mix, extra tender biscuits.

Easy Cream Biscuits

  • Prep Time 15 min
  • Total 30 min
  • Servings 12
  • Ingredients 4
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • About 1 1/4 cups whipping (heavy) cream
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 450°F.
  • Step 
    2
    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.)
  • Step 
    3
    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.
  • Step 
    4
    Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

Nutrition

150 Calories
9g Total Fat
2g Protein
15g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Biscuit
Calories
150
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
210mg
9%
Potassium
40mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section