Simple Homemade Biscuits in Minutes

My Biscuit Secret

I want to share my easiest biscuit recipe. It uses just heavy cream. No butter to cut in. No fussing at all. I learned this from my neighbor, Margie. She brought me a basket after my husband passed. They were so tender.

I still laugh at that. I had all the fancy recipes. But hers were the best. This matters because good food doesn’t need to be hard. It just needs to be made with a happy heart. What’s your favorite food memory with a neighbor or friend?

Why This Works

The magic is in the heavy cream. It has the fat and liquid we need. We warm it up a little. This makes the dough come together like a dream. Your hands stay clean. Isn’t that nice?

*Fun fact: warming the cream wakes up the baking powder. This helps our biscuits rise tall and proud. This matters for confidence. Your very first try will be a success. I just know it.

Shaping With Love

We use a measuring cup to scoop the dough. Spray it with oil so the dough slides out. The scoops might look messy. That’s okay. Use your fingers to gently pat them into little cylinders.

See the bumps and cracks? Those are good. They will get crispy and golden. Perfection is overrated. I think homemade charm tastes better. Do you like your biscuits smooth or a little rustic?

The Best Smell

Bake them in a very hot oven. Soon, your kitchen will fill with the most wonderful smell. Doesn’t that smell amazing? It reminds me of Saturday mornings. We would eat them with strawberry jam.

Watch them through the window. They should turn a light gold. When they come out, you can brush them with melted butter. It gives them a pretty shine. That step is optional, but I always do it.

How To Enjoy Them

You must eat one warm. Tear it open. The inside will be soft and fluffy. They are perfect for breakfast. Also great for sopping up soup gravy at dinner.

If you have leftovers, store them in a bag. Just reheat them in the oven later. They won’t be quite the same, but still good. What will you put on your biscuit first? Honey, jam, or just plain butter?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	3 cups (15 ounces/425 grams)
Sugar	4 teaspoons
Baking powder	1 tablespoon
Baking soda	¼ teaspoon
Table salt	1 ¼ teaspoons
Heavy cream	2 cups	Warmed to body temperature
Unsalted butter, melted	2 tablespoons	Optional, for brushing after baking

Simple Homemade Biscuits in Minutes

Hello, dear! Pull up a chair. Let’s make some biscuits. This recipe is my favorite for busy mornings. It reminds me of my own grandma’s kitchen. She always had a warm biscuit ready for me. The secret is in the heavy cream. It makes them so tender. Doesn’t that sound lovely?

We’ll have them ready in no time. I still laugh at that one time I forgot the baking powder. My biscuits were like little stones! We won’t do that today. Just follow these simple steps. You’ll fill your kitchen with the best smell. Ready? Let’s begin.

Step 1: First, move your oven rack up a bit. Heat the oven to 450 degrees. Line your baking sheet with parchment paper. Now, grab a medium bowl. Whisk the flour, sugar, baking powder, baking soda, and salt together. This mixing is very important. It makes sure every bite is perfect.

Step 2: Pour your heavy cream into a measuring cup. Warm it in the microwave. It should feel like warm bath water, not hot. (My hard-learned tip: Too hot, and your biscuits will be flat!). Stir the warm cream into the flour mix. Keep stirring until it’s a soft, shaggy dough.

Step 3: Spray a 1/3-cup measuring cup with oil. Scoop the dough onto your sheet. Leave space between them for little hats to form! If a scoop looks messy, just pat it gently with your fingers. Re-spray your cup every few scoops. This keeps the dough from sticking. Why do we leave space between the scoops? Share below!

Step 4: Bake them for 10 to 12 minutes. Turn the pan halfway through. You’ll know they’re done when the tops are golden. Oh, that smell is amazing! If you like, brush the hot tops with melted butter. It gives them a beautiful, tasty shine. Let them cool just a minute. Then dig in!

Cook Time: 12 minutes
Total Time: 25 minutes
Yield: 12 biscuits
Category: Breakfast, Bread

Three Fun Twists to Try

Once you master the basic biscuit, you can play! Here are my favorite simple twists. They make any meal feel special. My grandson loves the cheesy ones best.

Cheesy Chive: Fold 1 cup of shredded cheddar and 2 tablespoons of chopped chives into the dough.

Berry Sweet: Gently fold 1/2 cup of dried cranberries or blueberries into the dough before scooping.

Everything Savory: Sprinkle the tops before baking with “everything bagel” seasoning. So good!

Which one would you try first? Comment below!

Serving Them Up Right

A warm biscuit is a wonderful thing all on its own. But here’s how I love to serve them. Split one open and slather it with honey butter. Or make a breakfast sandwich with egg and cheese. For dinner, they’re perfect next to a big bowl of soup.

What to drink? A cold glass of milk is always classic. For the grown-ups, a cup of sweet iced tea with a sprig of mint is just right. So cozy. Which would you choose tonight?

Keeping Your Biscuits Happy

Fresh biscuits are best, but we can save some. Let them cool completely first. Then pop them in a zip-top bag on the counter. They will stay good for a day.

For longer storage, freeze them. Wrap each biscuit tightly in plastic wrap. I once forgot to wrap one well. It tasted like my freezer felt! A good wrap keeps flavor in.

To reheat, use your oven. A 300-degree oven for 10 minutes works wonders. This brings back their warmth and softness. Microwaving can make them tough.

You can also freeze the dough scoops on a tray. Once frozen, bag them up. Bake a few anytime you want. This matters because fresh comfort should be easy. Have you ever tried storing it this way? Share below!

Biscuit Troubles? Easy Fixes Here

Sometimes biscuits don’t rise tall. Your baking powder might be old. Check the date on the can. Fresh powder gives a good lift.

The dough can feel too sticky. Just dust your hands with flour. Gently shape the scoops. I remember when my first batch spread flat. A little flour fixed it.

Biscuits might brown too fast on bottom. Use a light-colored baking sheet. Place it on a higher oven rack. This matters for even baking and golden tops.

Getting it right builds your kitchen confidence. It also makes your food taste its very best. Which of these problems have you run into before?

Your Biscuit Questions, Answered

Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture will be a bit more crumbly.

Q: Can I make the dough ahead? A: Yes! Scoop it onto the sheet. Cover and refrigerate for up to 2 hours before baking.

Q: What if I don’t have heavy cream? A: Buttermilk is a good swap. Use 2 cups buttermilk and skip the baking soda.

Q: Can I make a half batch? A: Absolutely. Just cut all the ingredients in half. Your baking time will be the same.

Q: Is the melted butter necessary? A: No, but it adds flavor. A fun fact: it also gives the top a lovely, soft sheen. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these simple biscuits. They remind me of my own grandma’s kitchen. The smell of them baking is pure happiness.

I would love to hear about your baking adventure. Tell me what you thought. Did you add your own twist? Have you tried this recipe? Give your experience in the comments.

Thank you for letting me share this with you. Happy cooking!

—Grace Ellington.