I looove fresh biscuits in the morning and even though making Homemade Biscuits from scratch is super easy, I think the whole “cutting in butter” step tends to deter people from making them. But guess what! It can and does get even easier. I recently discovered that you can use heavy cream in place of butter and milk (both are heavy cream derivatives) and get nearly the same result. I went one step further and froze my dough so that the only work required when I want fresh biscuits is turning the oven on and setting the timer. 5 Ingredient Freezer Biscuits! YAS!
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The Magic of Heavy Cream
I was a little worried the first time I tried cream biscuits because the little lumps of butter that are in normal biscuit recipes are what makes them nice and flakey. With heavy cream the “butter” is in microscopic globules, so I didn’t expect much of that buttery-flakey effect. It’s true, they weren’t flakey, but they were the most heavenly light, airy, and fluffy biscuits I’ve ever made. I’ll take that plus the extreme ease of prep over flakiness any day.
I’m not kidding when I say that I’ve had to exert real willpower every day since making these 5 Ingredient Freezer Biscuits. I “accidentally” ate three of them on the day I took the photos and I’ve wanted to bake the remaining biscuits every day since. This is going to be dangerous.
P.S. Heavy cream is usually a lot less expensive when purchased in quart-sized containers, so it wouldn’t hurt to make a double batch of biscuits. ;)
Can I Substitute The Heavy Cream?
No, you can not sub whole milk, 2% milk, skim milk, or non-dairy milk. They simply do not have enough fat to create the same texture in the biscuit. See the info above.
What to Serve with Freezer Biscuits
These tender little biscuits are perfect with some butter and jam, or perhaps some Homemade Lemon Curd. I usually serve them as a side to my eggs with breakfast, but they are also a nice quick side to go with dinner. And if you want to go southern-style, drench them with some Country Sausage Gravy! :)
5 Ingredient Freezer Biscuits
Servings 12 1 eachIngredients
- 2.5 cups all-purpose flour (plus some for dusting) ($0.26)
- 1 tsp salt ($0.05)
- 1 Tbsp sugar ($0.02)
- 4 tsp baking powder ($0.16)
- 1 pint heavy whipping cream ($3.65)
Instructions
- In a large bowl, stir together the flour, salt, sugar, and baking powder until well combined.
- Pour in the heavy cream and stir until a sticky ball of dough forms. Sprinkle the dough generously with flour and then turn the dough out onto a floured surface. Gently knead the dough 2-3 times, or just until the dough feels mixed and has enough flour that it is no longer sticky. Avoid over working the dough.
- Gently pat the dough down into a 6×8 rectangle, then fold it in half. Repeat this two more times. Folding the dough in this manner helps create layers within the biscuits.
- After folding, pat the dough down into a 6×8 rectangle one final time. The dough should be about one inch thick. Cut the dough into 12 squares.
- Line a baking sheet with parchment, then place the cut biscuits on the parchment, separated just slightly. Cover with plastic wrap and freeze the biscuits for a couple of hours, or just until solid. Label and date a gallon-sized freezer bag. Place the frozen biscuits in the bag for long term storage (3-4 months).
- To bake the biscuits, place any number of biscuits you want on a baking sheet lined with parchment. Let the biscuits thaw only as long as it takes to preheat the oven to 400ºF. Once the oven is preheated, bake the biscuits until puffed up tall and deep golden brown on top. Depending on your oven and size of the biscuits, it should take about 18-22 minutes (frozen), or 16-20 minutes (fresh).
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Nutrition
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Looking for a savory version of these soft and fluffy biscuits to serve with dinner? Try my Cheddar Drop Biscuits!
How to Make Freezer Biscuits – Step by Step Photos
In a large bowl, combine 2.5 cups all-purpose flour, 1 tsp salt, 1 Tbsp sugar, and 4 tsp baking powder. Mix them together really well.
Pour in one pint of heavy whipping cream.
Stir them together until a sticky ball of dough forms. It will likely be fairly wet and sticky, so before turning it out onto your work surface, dust it liberally with flour.
Gently knead the dough just a couple of times to work in just enough flour so that it’s no longer sticky. Press the dough down into a 6×9 rectangle, then fold it over. Repeat that process two more times. Folding the dough into layers like this helps create layers in the final biscuits.
After folding it over a few times, press it down into a 6×9 rectangle one final time. the dough should be about one inch thick. Cut it into 12 square biscuits.
To freeze the biscuits, line a baking sheet with parchment and place the biscuits on top (separated slightly). Cover with plastic and freeze for a couple hours, or just until they’re solid.
Transfer the mostly frozen biscuits to a heavy duty freezer bag for longer storage. As with most frozen items, I like to use them within a few months because food tends to dry out a bit after that… but I don’t suspect these will last that long!
To bake the biscuits, take them out of the freezer and place them back onto a parchment lined baking sheet. Let them thaw only as long as it takes to preheat your oven to 400º. Once fully preheated, bake the biscuits until they’re puffed up and golden brown on top. The total baking time will depend on your oven and the size of the biscuits, but it should take about 18-22 minutes if frozen, or 16-20 minutes if fresh. Just keep an eye on them. :)
Oh my biscuits… (I think that’s going to be my new saying)
I’ve been making this recipe for a few years. So easy and a great way to use up heavy whipping cream. My husband and I love being able to take out a biscuit here and there whenever we may want one. Thank you for a wonderful, practical, and overall yummy recipe!
Love this recipe; have made it many times. Just want to note that I just tried making it with half and half instead of heavy cream (I had h&h I needed to use up), and it did NOT work. The fat content was not high enough.
Thanks
Picky-mother approved, picky-mother requested again and again.
I’m bad at baking and these turned out great and absolutely delicious. Can’t wait to eat the other 10!
These are our favorite biscuits ever! So convenient to keep on hand in the freezer.
Question- I know it says not to substitute, but has anybody used half-and-half? I have a half gallon that needs to be used up ASAP.
Are you able to use a baking mix with this recipe? Is it able to be used in place of the flou, baking soda, and salt?
Baking mix (like Bisquick) usually has a bit of fat already mixed in as well, so it would probably change how the recipe turns out. You CAN replace the flour and baking soda with self rising flour, though!
Super easy and absolutely delicious.
These are so good and easy! I’m very glad I tried them. There’s no reason to buy store bought biscuits when there is such a simple and delicious recipe laying around to make up and have conveniently in the freezer!
How long and what temp is baking them in an air fryer?
Can these be kept in the fridge and if so, for how long do you think?
A few days, probably? The lifespan will depend on too many variables to really give a concrete estimate.
These are not my favorite biscuits, but I love saving money by making these instead of buying the store version.
Soooo good! Easy to make and love being able to freeze and bake as needed.
Good flavor and soft, but mine did not rise much. What could have gone wrong?
You used baking powder, not baking soda, correct?
Yep. I followed the recipe exactly. In spite of being an experienced bread baker I have always been biscuit challenged. Even the bisquick ones aren’t tall and fluffy. . . .
Very interesting! Hmm, the only other thing I can think of that might possibly affect it is if the oven wasn’t fully preheated. The baking powder works best when it gets a blast of heat rather than being heated slowly. Could that be it?
Can I use whipping cream instead of heavy whipping cream? I can’t find heavy whipping cream in my country.
Yes, that should work fine for this since the fat content is very close between the two. :)
These are amazing. I made for batches inxluding one with cinnamon ans raisins.
Super yummy with honey butter. Thank you.b
I make these all the time. To make them gluten free, I replace the 2.5 cups of flour with 2 cups GF flour (I use Cup4Cup) and 0.5 cup of corn starch. I try to knead them as little as possible, just enough to make it stick to itself. They rise nicely this way. I otherwise follow the recipe as is.
These are great to keep in the freezer. I can’t even count how many times I’ve made them. Always a nice side with soup.
Thank you so much for this! That is very helpful!
I have always struggled with biscuits until now. These are so easy and delicious.
I noticed there is no butter in this recipe. Are they going to be fluffy enough without butter or crisco added?
Correct, there is no butter. The heavy cream acts like butter and milk combined. Check the paragraph just under the first photo, titled “The Magic of Heavy Cream” for a more detailed explanation. :)
Would these have the same outcome using all whole wheat flour?
Probably not, whole wheat flour usually creates a much heavier, more dense end product. In general, I don’t suggest replacing more than 50% of AP flour with WW before you’ll see some pretty noticeable texture changes. I haven’t tried this particular recipe with a 50/50 mix, though.
I have made these with 2 cups whole wheat and the remaining amount and dusting with all purpose flour. They rise and are delicious.
They were very easy to make. I used a pizza cutter to cut them. Can’t wait to try them! Thank you
Can I swap the heavy cream for coconut milk?
I haven’t tried that, unfortunately, so I’m not sure how much it will affect the outcome.
Omg! Made these tonight and they were amazing!! Can’t believe how good they were. Baked 1/2 fresh and freezing the rest. Will definitely be making these again soon.
I’ve been meaning to try this recipe for a long time. Finally remembered to buy heavy whipping cream. The biscuits mixed up beautifully, so much less work than cutting in the fat. I didn’t do any of the folding, just patted out the dough and cut, but they still came out layered and perfect.
Has anyone else had them turn out super crumbly sometimes? Ive made this about 8 times and they taste fantastic but half the batches wont stay together once cooked.
Can I swap the cream for buttermilk? I have a bunch of buttermilk I need to use up and was hoping it would work for these!
Hi Amber, I am not sure but I am going to give it a try today!
Has anyone tried this with a gluten-free flour mix? I miss biscuits!
I just did! Bens cup 4 cup baking flour and it turned out awesome! Maybe not as brown as these pictures are but super good!
I know these as two ingredient biscuits — Cream and Self-Rising flour. I think I like your recipe better for not having to have an extra kind of flour around. Another use for this recipe is as the dough for the dumpling part of chicken and dumplings.
I would like to add sweet potato to the cream biscuits…should I reduce the cream and how much sweet potato? I don’t want to use butter…I love these cream biscuits…thank you!
WOW. These biscuits could not be easier. They are delicious, buttery, and soft!
I use this as my basic biscuits. I use home ground whole wheat Kamut Flour and substitute a can of full fat coconut milk for the heavy cream for my vegan family. I also substitute xylitol for the sugar. It works perfectly every time. It is still a bit high fat to be completely healthy, but it is as close as I could come and still have delicious biscuits. This is a great recipe. Thanks!
I was wondering if the full-fat coconut milk would work as a substitute for dairy; I’m glad to hear that it does!
Hi! I just tried this and it was so wonderfully easy! My biscuits turned out ugly, but they were delicious 😋
Question: is there a version/modification that could work with buttermilk?
I don’t think buttermilk has a high enough fat content for it to work quite the same. Also, if you’re using cultured buttermilk, that’s quite acidic so you’d probably want to substitute some of the baking powder for baking soda. (chemistry, yay!)
I’ve twice now made this recipe by subbing half a cup melted butter poured into a scant cup or so of whole milk, and it’s turned out really well both times. It was a pleasant surprise, since we always have milk and butter on hand but we’d have to remember specially to buy heavy cream.
I’d note that like other commenters, I’ve always had to add extra flour, and that’s even with consistently making them half whole wheat.
Can you use half & half? I have a bunch in the fridge!
I have used half and half before and it’s worked out okay!
If using half and half, do you need to change the amount of flour? I tried using half and half but the “dough” became very thin and wouldn’t hold. I probably added an additional half cup of flour. Thanks!
No but I do find that when I make them it can vary from time to time that I may need a little extra flour.
Do you think I could sub a cup of the all purpose flour for whole wheat flour? Or would that mess it up too much?
Yes that would be okay!
Turned out perfect and so delicious! Budget Bytes recipes are a winner ever time.
Beth back at it again with a great recipe. I’d been craving biscuits and great as homemade biscuits are, sometimes Pillsbury is just more convenient. I currently live in Rome, Italy and convenient items like Pillsbury don’t exist. I came across this freezer biscuit and decided to make them for breakfast. They were so great with a little butter and jam. The recipe was straight forward and easy to follow like all her recipes. Thanks for another great one, Beth!
My first batch of these turned out UGLY (because I am awful at making biscuits), and some of them were more like crescent rolls than biscuits, but they are delicious and I will definitely make them again.
5 stars…I just made a double batch of theses and my 16 year old said this recipe was “awesome sauce”. I think these are amazing, I can easily see how eating three isn’t hard (lol) thanks for sharing, I will defiantly make them again!
Made these last night for Thanksgiving today. They were super easy and a big hit. Perfect for a big meal but I’ll also be keeping a batch in the freezer for “biscuit emergencies”
Hooray! Thanks for letting me know Samantha!
Can these be made without sugar?
Yes, although sugar does help balance the flavors, especially the bitter from the baking powder.
I was so excited to try these to keep on hand in the freezer, and I cannot figure out what went wrong! After mixing all the ingredients, I ended up with more of a batter than a dough…I probably “dusted generously” another half cup of flour or more and still didn’t get anything stiff enough to knead or cut. I’ve made enough biscuits to know what the consistency should be, and I could not get these to work. Any ideas what might have gone wrong?
Hmm, and you definitely used heavy cream and not half and half or light cream? It definitely sounds like the liquid to flour ratio was off, and the only reason I can think of that this would happen is if the cream you were using had a higher percentage of water, which would happen if it was a lower fat percent cream product.
Can I use self raising flour for this?
Thank you
Connie
Self rising flour already has the baking powder in it, so you can probably do it as long as you leave out the baking powder listed in the ingredient list. But that’s just my best guess, since I haven’t actually tested this recipe using self rising flour. :)
Hello, I made 3 batches of these for our Company Christmas breakfast and they loved them! Typically my homemade biscuit recipes turn out terrible.
I was curious if I would be able to use full fat whole milk rather than the heavy whipping cream? Are there any other ingredients I would have to use if I decided to use whole milk in this recipe?
Thank you!
Unfortunately this technique requires the use of heavy cream because the recipe does not have butter (the butter fat is IN the cream). If you used whole milk, you’d need to also add butter, but that requires the use of a different biscuit technique. Here is a biscuit recipe that uses milk and butter instead of cream. :)
Would I be able to use heavy cream instead of heavy whipping cream?
Yes, they are close enough in fat content that it should work out just fine.
Maybe a silly question, but could these go straight into the oven? Is the freezer step mandatory?
Yep! They take about 16-20 minutes to bake from fresh instead of frozen (listed in the last step of the recipe, I should probably make that more clear!). :)
Thank you, Beth, for clarifying as I had the same question regarding what was meant by “fresh” in your instructions. (I didn’t know whether “fresh” meant those biscuits after “freeze for 2 hours or just until solid” or if it meant they don’t get put in the freezer at all, and are baked immediately after cutting and putting onto parchment-lined baking sheet. Thank you!
I made this recipe vegan, sugar-free, whole grain, and low gluten and it still worked. I grind my own organic flour mix using 3 parts organic Kamut berries and 1 part organic oat berries. I sift it three times so it doesn’t get heavy. I keep a big jar of it stored in the fridge. I used this in place of the all-purpose flour. Used a can of full-fat organic coconut milk and subbed xylitol for the sugar. Even my friends who aren’t vegan loved them. When I take them to a potluck, they are gone quickly. They work for most people’s special diets and are light, fluffy and absolutely delicious.
I used canned coconut milk in place of the heavy cream and subbed Xylitol for the sugar. They were delicious and the easiest biscuits I ever made.
I have tried to make biscuits in the past with no luck until now.
I was kind of surprised that this was a budget bytes recipe when I purchased the heavy whipping cream for $3.70. I thought to myself that for 12 biscuits this isn’t a budget friendly recipe when I can buy the pre made can kind for $2.00. Which i did for back up if i failed at biscuit making again.
I made the biscuits as described and they were the best biscuit I have ever had. Then I went up to Wally World to see what the price of heavy cream was. It was $2.38 per pint. Now for sure this is a budget friendly price for an awesome biscuit.
The only problem now is what can I do with the pre made can of biscuits now? I guess I could give them to someone I don’t like. I will give my friends this recipe
And the heavy cream is even less expensive if you buy a quart! So if you like the biscuits a lot, make a double batch with a quart of cream and just keep them all in the freezer. :)
I have made this recipe twice now and arduously mixed the ingredients. However, I never seem to get the baking soda combined well enough. I’ll be in the middle of enjoying a seemingly delicious biscuit until WHAM! I bite into a pocket of bitter, mouth-drying disappointment. It really is awful. So, since I cannot seem to mix these ingredients correctly, is it possible to sub the baking powder and flour ingredients for self-rising flour? I really want to get these biscuits right!
Yep, you can definitely use self rising flour instead. Baking powder can clump if it’s exposed to humidity, so you may need to crush the clumps or sift it before adding to make sure there aren’t any lumps.
I love these. I’ve made two batches. I substituted splenda for the sugar inside the scone. Worked well. The first batch I added a little extra powdered milk. I think it helped them rise more, but the second batch was great too. Still used powdered sugar for the drizzle, but kept a few un-drizzled.
I noticed your other scone recipes are different. Butter and egg are added instead of heavy cream. Does that make them heavier/denser? Do you think the other scone recipes would work with heavy cream and eggs and eliminating the milk?
Yes, the butter and eggs definitely produces a heavier, more crumbly scone than these cream biscuits. You might be able to substitute the milk and butter in the scone recipes for heavy cream, but you’ll likely need to play around with the ratios a bit. I wouldn’t sub 1:1 heavy cream for the milk as they have different moisture contents.
These are so good! I make them all the time. I’m not sure how far you could push it, but I have successfully swapped half the whipping cream for half & half when I ran out.
hey!
Can i ask you how much ml are there in a pint of whipping cream? (I’m trying it out in a different country and our pint is usually about 200ml
One U.S. liquid pint is about 473 mL (according to Google).
Thank you for this wonderful help. I see the frozen biscuits in store, but won’t buy them.
I paid under $2.00 for a pint of heavy whipping cream. Comes out to about 20 cents per biscuit.
These look great, but I’m out of heavy cream. Can half and half be substituted?
No, unfortunately the high fat content of heavy cream is needed to make the texture of these biscuits work correctly.
A great side for soup Monday. Easy to make, and they taste like more. I’m giving half of them to my daughter and son-in-law for my own safety. I may try some variations, like mixing in some herbs.Thanks for a great recipe!
I’m going to try this. I love biscuits, but if I cook them all, I will eat too many. My family never put sugar in biscuits so I’ll try leaving that out.
Could you substitute self-rising flour and only have two- ingredients- SR flour and cream? I don’t think I’d like the sugar added.
I’ve never done it, but I’ve certainly seen recipes for versions like that, so I bet it would work. :)
I think there’s more baking powder than would be in self rising flour
I just came across this recipe and tried it for the first time the other day. I love it! The love of cooking does not come easily to me, but the step by step instructions and pictures make it so much easier.
Question- Do you think these biscuits could be used for the dumplings in a chicken and dumplings recipe? If not, do you have a freezer-friendly dumpling recipe? We have a baby in the house and it’s easiest to prep several meals ahead of time. Thank you!
If you’re talking about the type of dumpling that is like fluffy biscuits that float on top of the soup (not the kind that are like super thick noodles IN the soup), then maybe yes. I would probably adjust the sugar down a bit, but I think it might work.
I LOVE these biscuits! One substitution I made was using 1 cup cake flour and 1.5 all purpose. I tried it one time when I was short on all purpose flour and found that it made the biscuits a little lighter. My family is obsessed with these!
I’m gluten and dairy free an have been craving biscuits like CRAZY! I swapped the flour with King Arthur Gluten Free flour and used Silk Soy Coffee Creamer for the heavy cream. AMAZING!! Thank you! Glad I halved the recipe because I ate them all in one night. :)
Ooh, I’ve been wondering if this might work with a non-dairy creamer as I have oatmilk creamer at home. Will try this soon!
I’m currently 39 weeks pregnant and Im gluten free. I’ve been craving a McDonald’s biscuit breakfast sandwich the entire time I’m pregnant. I just bought some Bobs Red Mill 1 to 1 gluten free baking flour. I made these super fast… and they taste JUST like I remember from McDonald’s. you’ve made this pregnant lady very happy. Thank you!
Awesome! :D
Can these be made without adding the sugar?
Leaving out the sugar shouldn’t affect the texture too much, but the sugar does help counteract the bitterness of the baking powder. So technically you can leave it out, but it might not taste that great.
I just made these last night. Greatest Biscuits I have ever had!!
Melted butter brushed on top right after they came out. Good with Butter, honey and any flavor jam.
My family couldn’t get enough of these.
Also, a Huge Shout out to your blog. The best recipe blog out there! Great instructions and the step by step photos are Killer helpful. :)
Just what I was looking for! I’ve been searching for freezer biscuits and this is so simple and they are so pretty! Thanks for the recipe!! 🎀
These are so simple to make and SO delicious! I love how few ingredients they take, and they don’t even need a rolling pin, something I keep forgetting to buy. They’re so fluffy and flakey and indulgent. It’ll be hard to keep them in the freezer, I JUST baked them and devoured three of them in about five minutes!
I baked these exactly as described. I am not a great baker, but these were easy to make and hands down the best biscuits I’ve ever had. I have two dozen sitting in the freezer now. Thank you for this recipe.
Beth, I just wanted to tell you how much I enjoy your recipes! You have a wonderful gift! I also enjoy reading your comments and instructions! God bless you! I’m going to try these biscuits and the Lemon Poppy Seed Two Bite Scones!
Thank you Debbie!!
Could you add berries to this with the recipe as is, or would you have to alter the proportions? My grandmother made blueberry biscuits with heavy cream, but has since forgotten the recipe (or that she ever made them), and I’m trying to come up with a replica.
I’m not sure how the juice from the berries might affect the biscuits. It would take some experimenting to see if and how it would work.
Is there a way to make these vegan?
I think you could probably do a regular biscuit recipe using shortening and a non-dairy milk, but you’d need something with a very high fat content to replace the cream for this one to work.
Fantastic! My shaping needs work though. Oh darn, guess I’ll just have to make more :D these are definitely my go-to biscuit recipe now. Thanks for another winner Beth!
These are great! I just added them to my growing arsenal of freezer-friendly recipes for my family. I’m convinced that having a standalone freezer dedicated to storing bulk quantities of food is the way to eat healthier and save money. I also read about dumplings being a great food that can be cooked directly from being frozen (actually you have to cook them right away versus thawing, otherwise the dough gets sticky). I’ve saved a lot of money this last year by cooking and freezing meals in advance for my family.
OMGeneralGrant these are awesome. One of the best things I have ever baked! And I have baked a lot of things. The dough is very easy to work with. I almost needed a net to catch these light little morsels when they came out of the oven
I made these this week and they were amazing! I’ll gladly skip the “cutting in butter” step too. When I went to cut the dough, I wasn’t paying attention and already cut the pie in half length-wise so I only made 8 large biscuits, but they still puffed up and tasted great out of the oven a few days later. So in case you wanted a little bigger biscuit, go for it!
I never though I could make bread. I’ve had many failed roll experiments in the past. This recipe has changed my perspective of myself and my holidays forever. THANK YOU!
I’m a longtime lurker here, but these were so amazing I had to post. We have friends staying with us this weekend and I wanted to make a special breakfast for them. I made these last night, in 10 minutes between making the guest bed and vacuuming, to have with sausage gravy this morning and MAN were they a hit!
For years I’ve wanted a biscuit recipe as an alternative to the palm oil-laden, but oh-so-convenient-, ones in the cans. I finally found it and SO EASY! Thank you!
I’ve made these biscuits about half a dozen times and they are the best. Simple, versatile and delicious! We turn them into scones by adding nuts, raisins, cinnamon etc. or eat them plain with sausage patties and egg for a guilty breakfast. My go-to biscuit recipe!
Delicious! Thank you. Heavy cream was only $1.69 at my Aldi
Just came across your website. It is quickly becoming my favourite!
I can’t use the cream because of 3 out of 4 in my household are lactose intolerant. Would coconut milk work? I will give it a try and let you know.
Hmm, I’m really not sure if coconut milk would work. It really needs to have just the right amount of fat and moisture for them to come out correctly and I’m not sure if coconut milk matches that composition.
Can half and half replace heavy cream or maybe buttermilk?
For this one you really need the heavy cream because of its high fat content. That’s what makes the biscuits the correct texture.
Made these for Thanksgiving and they were great! Absolutely perfect with cranberry sauce. I am going to attempt to find a vegan replacement for the milk, so I’ll keep you posted if I find a way to veganize it! Thanks!
I made these this morning to use up some heavy cream before it went bad. They turned out so great! My shaping needed a little work but the taste was amazing.
Just the BEST THING EVA!!!
I used this recipe to make your VEGGIE PACKED FREEZER READY BREAKFAST SANDWICHES. Wow, wow, wow!!! One of my new favorite things (and the rest of the family for that matter).
These were the easiest and tenderest biscuits I think I have ever made. I thought we would miss the cold butter that I usually cut in, but we did not even notice. Folding the dough multiple times is the key to layers. I will try freezing my next batch, but for this batch I cut the recipe in fourths to make just 3 biscuits for my husband and I. It still worked beautifully. Thank you.
I was thinking of making these with some mashed sweet potato mixed in (like the sweet potato biscuits recipe). Any suggestions on how to adjust the other ingredients to make this work? Perhaps reduce the amount of cream?
Oooh, I don’t know. That sounds too tricky to guess without trying out. It’s a great idea, but I have no idea how it would actually work.
I ended up trying it! I added a cup of cooked sweet potatoes and mixed it into the dry ingredients, then added in cream a bit at a time until the consistency seemed right (about 2/3 or 3/4 of the pint?). It was too sticky to knead so I added more flour, but the end result was very tasty!
Found your blog a few months ago – LOVE it! First time commenting although we’ve tried and enjoyed many of your recipes. I adore biscuits and being able to make them out of the freezer is wonderful! Although mine aren’t rising as much as yours they are still totally delicious. Thanks Beth!
I can’t get over how easy these were to make and how good they tasted! I baked half of them straight into the oven and stashed the other half in the freezer, but I think that I’ll be out before the weekend, which is going to be a problem because I now have high hopes of biscuit breakfast sandwiches on Saturday morning.
I gave these a trial run before I committed to making them for Thanksgiving. Delicious! My son who is a graduate of culinary school gave them a 5 star rating too. They will be on my Thanksgiving table. Excellent recipe. Thanks.
Made these for dinner tonight. My husband has declared them the BEST Biscuits ever!
These are the best biscuits I have ever eaten. And they were very easy to make.
Self-rising flour would cut the ingredient list even more! If you skip the sugar (I prefer my biscuits less sweet), it’s a two ingredient recipe!
Beth! My very first time making biscuits – actually, as a top for your veggie pot pie. So easy and tasty – I can’t wait to make a batch for the freezer as recommended here. Thank you!
These are so freaking easy and just as delicious! I used them for quick b’fast sammies with a muffin tin egg and a half slice of bacon I batched cooked— sooo good and so much better (and less expensive) than fast-food crap or a nutrition bar on the go. One of my favorite of your quick recipes!!
For others thinking of doing the same thing…. I baked one straight after shaping, before freezing (was trying to figure out if mornings would be easier for me if I baked then all and then froze the whole assembled sandwiches, rather than baking a biscuit fresh each morning). For some reason (Beth can maybe explain the baking science?) it didn’t get as fluffy or tall, though it was just as tasty. I baked a couple out of the freezer this a.m. and they were light, tall, fluffy and tasty. Honestly, I thought starting the oven every morning would be a pain, but since they bake basically from frozen, I just plopped them in the warm oven and went about my morning business, getting coffee, checking the weather, etc. and boom! They were done before I knew it… quick re-heat of the egg cup in the microwave, drop it on the FRESH BAKED biscuit, and I was in weekday breakfast heaven. Definitely bake them out of the freezer as you need them. SO worth it for the taste of warm and FRESH out of the oven!
These are dangerous. :-)
Hmmm, that’s interesting! It sounds like the slower cooking (because they were frozen) helped them get fluffy. I would try cooking at a lower temp (maybe 350) from fresh to see if that helps them puff up more. Usually you want a fast blast of high heat when using chemical leaveners, like baking powder, but maybe that was just too much in this case and the outer layer hardened before the inside had an opportunity to rise.
I live in Canada and I’ve never been able to find anything labelled ‘heavy cream’ in my area. Is it the same as whipping cream which is generally about 35%? Google searches on this topic have been inconclusive…
These look delicious by the way!
It’s very close! Heavy cream in the U.S. is usually around 38% butter fat. I bet 35% would still be close enough to work well. Here’s a good article from Thekitchn.com if you want to read up on it more. :)
This would be a great make ahead recipe for Thanksgiving or another typically stressful food day. Thank you so much for sharing!!
My grandmother used heavy cream as well, but she made a lighter version using half heavy cream and half soda water. They were always really tasty and light. I’m going to try your version on the weekend!
Ooooh, great idea! I want to try that.
I had a quart of cream leftover that I needed to use. Really awesome timing on this recipe, Beth :) I made these and they are delicious and so simple! I baked one batch and froze the other. This is a new favorite for us! Also- did you know that you can make biscuits with mayo? They are not as good as these, but they were quick and easy too. Thank you for another delicious recipe! You are awesome.
What! That’s so cool! I’ve never heard of mayo biscuits… now I have to make more biscuits. :)
Do these taste butter-y at all, since they use cream instead of butter?
Not really, but they do taste rich. If that makes sense. ;)
Beth do you think this would work with buttermilk instead of cream? Have the buttermilk on hand.
I don’t think buttermilk has a high enough fat content for it to work quite the same. Also, if you’re using cultured buttermilk, that’s quite acidic so you’d probably want to substitute some of the baking powder for baking soda. (chemistry, yay!)
I’d like to make these with whole wheat flour. What changes (if any) would I have to make to the recipe to do that? Thanks Beth!
I just made these with soft white whole wheat flour and they turned out great!
These look absolutely dreamy!
Yes, I agree to your idea ! That is exactly what I do : replace milk and butter with heavy cream; when making pie crust especially and the result is an amazing and very tasteful crust. keep on rocking !
Can you share your recipe for pie crust that uses whipping cream in place of butter?
I’m not sure if that would work out because of the high moisture content of the cream. It works for biscuits because you usually have to add milk anyway, but with pie crust you usually only want a tablespoon or so of liquid.
How well do these bake up after being frozen? I’ve made freezer biscuits before (who doesn’t love fresh-from-the-oven biscuits?) but they don’t rise well in the oven.
The biscuits in the photos were frozen for one day, and baked directly from the freezer (thawed only for the few minutes it took to reheat the oven) and baked up quite tall and fluffy. :)
We used to call them cream biscuits! you have a light hand with them; they puffed up beautifully.
I cut mine apart with a pizza wheel. Is that what you used?
Never thought of freezing them… oh, what a good idea. Thanks, Beth.
I used a bench scraper, but a pizza wheel is a great idea!
Hello, love your recipes! Probably a silly question but I am from Australia and these aren’t what we would call biscuits, are these like a scone? What do you eat them with?
Our biscuits are a bit different from what we call scones. They are softer and more moist than what a “scone” is here. They are most traditionally served as a side with breakfast, but you could certainly eat them any time of day. Sometimes people just open them up and smear butter on them, sometimes jam. You can make breakfast sandwiches out of them, or smother them with sausage gravy (that’s popular in the south). :)
I’m an Aussie currently living in the US and while there may be some technical difference between a US style biscuit & an Aussie scone I’m damned if I can taste them. I know some people put sugar in their scone mix so if you do that, that’s pretty much the only difference really as there are so many versions of both scones & biscuits out there there is a tonne of overlap. Despite how it sounds sausage gravy & biscuits is pretty damn tasty. They basically cook pork sausage meat loose until all the fat melts out & make a white sauce/gravy with some flour in the fat then add some milk to make a sloppy mix then pour it over the top. Anyway I’ve been serving it over the same recipe I used for years for scones in Australia & my Midwesterner hubby has never noticed, now trying to pass them off on a southerner with them might be a whole other thing.
I LOVE fresh biscuits. Can’t wait to make these!!!! :-)