Go Back

Cream Biscuits

A Bountiful Kitchen, adapted from Diary of a Glad Housewife


  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup shortening I like butter flavor shortening
  • 1/2 cup heavy cream
  • 1/3 to 1/2 cup cold water


  1. Place the flour, salt and baking powder in a medium size bowl. Cut the shortening into the dry ingredients. Stir in the heavy cream and enough water for the dough to pull together when stirring, about 1/3 to 1/2 cup of water. Let the dough rest for about 5-10 minutes. If the dough is sticking to your hands, before cutting, sprinkle with a little flour. Turn the dough in the bowl until the dough is no longer sticky. You may need to add up to 1/4 cup of flour in this process.
  2. Gently pat out the dough 3/4 inch thick on a floured surface. Cut the biscuits with sharp cutter, pressing straight down, not twisting the cutter. Place the biscuits on parchment paper and bake at 425 degrees for approximately 12-15 minutes, until golden brown on top.
  3. Serve immediately with butter and jam.