Quick Cream Drop Biscuits
These drop biscuits are incredibly easy to make: just mix self-rising flour and heavy cream, scoop onto a baking sheet, and bake until golden. The result is tender, rich biscuits with minimal effort.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings4
This recipe is the ultimate shortcut to homemade biscuits. With just two main ingredients – self-rising flour and heavy cream – you can have warm, flaky biscuits on the table in 15 minutes. The dough is simply dropped onto the baking sheet, so there’s no rolling or cutting involved.
These biscuits are a blank canvas: enjoy them plain with butter, or add your favorite mix-ins like cheese, herbs, berries, or chocolate chips. The key is to use equal weights of flour and cream, which guarantees a perfect result every time.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 450°F with a rack in the top third.
- In a large bowl, mix together the flour and cream until smooth and cohesive.
- For standard-sized biscuits, scoop 1-ounce (28g) balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter instead, if desired. For larger biscuits, simply scoop the dough into 1 1/2-ounce (42g) balls, to make eight biscuits; or 2-ounce (56g) balls, to make six biscuits.
- Brush the tops of the biscuits with cream, milk, or water; this will help them rise.
- Bake the biscuits for 10 minutes, until they're light golden brown on top. Bake larger biscuits a minute or so longer, or until they're baked all the way through; break one open to make sure.
- Remove the biscuits from the oven, and serve warm, or at room temperature. Store leftover Easy Drop Biscuits, well-wrapped, at room temperature for several days; freeze for longer storage.
💡 Tips
- For best results, weigh the flour and cream to ensure equal weights.
- Add mix-ins like shredded cheese, chopped herbs, or chocolate chips to the dough before scooping.
- If you don't have self-rising flour, substitute 1 1/2 cups (170g) all-purpose flour plus 2 1/4 teaspoons baking powder and 1/2 teaspoon salt.
Inspired by a recipe from King Arthur Baking