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Hurry-Up Biscuits

When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 2 cups heavy whipping cream


  • Preheat oven to 375°. In a large bowl, whisk flour, baking powder, sugar and salt. Add cream; stir just until moistened.
  • Drop by 1/4 cupfuls 1 in. apart onto greased baking sheets. Bake until bottoms are golden brown, 17-20 minutes. Serve warm.
Nutrition Facts
1 biscuit: 256 calories, 15g fat (9g saturated fat), 54mg cholesterol, 346mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 4g protein.
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Average Rating:
  • Michelle
    Nov 7, 2019

    You can make these even more quickly by using self-rising flour in place of the flour, salt and baking powder. Add sugar if you must, although I don't usually use it. To make them lower in fat and calories substitute half and half for the whole cream. I actually prefer them this way. The whole cream seems too rich for me, especially as I'm going to butter them anyway.

  • Rick
    Nov 6, 2019

    I found that if a older recipe calls for “Butter” that is what you should use. I have tried to tweak a few recipes by using margarine or (what I would call fake “healthy version” of butter. I have thrown out slots of baked goods because the recipe DID NOT turnout right. If a recipe calls for Butter, then use Butter. I always use regular Butter; but a person can use unsalted if they want. Every time I used it the taste wasn’t there.

  • slocook805
    Oct 20, 2019

    All you need to say is heavy cream and I'm there. My grandmother made these, so did my mom and I do also. The only difference is my recipe calls for 2 Tb melted butter. I noticed one reviewer mentioning they were bitter, I have no idea why that would be.

  • Darla02
    Oct 20, 2019

    No comment left

  • Reva15
    Mar 16, 2019

    I've made this numerous times! It's my go-to recipe. Thank you so much, I absolutely love it.

  • Beverly
    Nov 20, 2017

    I use self-rising flour in my cream biscuits all the time and I use self-rising flour all the time to knead them and my biscuits are never bitter. They are delicious.

  • luvmooney
    Nov 7, 2017

    These biscuits are quick and easy, but have very little flavor. I even added a little honey and topped with melted margerine, as suggested by one of the 5 star reviewers, but that didn't help. I won't make this recipe again as it is a waste of so much heavy cream.

  • SpyceThyme
    May 19, 2016

    I learned how to make these biscuits years ago. I like to knead mine for 30 seconds or so, pat the dough into a circle and cut. To make them even quicker, use an equivalent amount of self-rising flour instead of regular flour and omit the remaining dry ingredients, except the sugar. If you're going to use self-rising flour and decide to knead the dough, use regular flour to knead, otherwise the biscuits will taste bitter.

  • raenae08
    Apr 17, 2015

    I made these but I tweaked them just a smidge. I added some honey to the heavy cream and mixed it all together and after I dropped them on the pan i brushed them with melted butter. And i also brushed them with a little melted butter as soon as they came out of the oven. They were divine!!!! And seriously only took 5 minutes to throw together!!! I will definitely make these again!

  • p8nthorselover
    Apr 17, 2015

    You have to use HEAVY whipping cream not regular whipping cream or there will not be enough fat for flavor.