Light and flaky, slightly rich and sweet from the cream and the berries, my family went nuts over these Strawberry Biscuits the first time I made them.
They’ve been made countless times in the years since. Pretty much any time I am able to get my hands on strawberries, these biscuits need to happen.
Cream Biscuits (a.k.a. The Easiest Biscuit Recipe Ever)
I’d never made a biscuit without butter before this and had no idea how very simple they would be. Cream Biscuits really are the easiest biscuits you’ll ever make.
As much as we truly love these Light and Fluffy Biscuits – they’re buttery layers of perfection – sometimes, you just want to stir together a batch of biscuits in a flash.
I first saw this recipe over on my friend Monet’s site about 8 years ago and I’ve very gently adapted this recipe from her Strawberry Cream Biscuits.
Cream Biscuits fit my need for easy biscuits to a T. The texture, the crumb, the flavor, everything was as I hoped for in these biscuits. I am simply thrilled to have such an easy option now.
Simply mix together the dry ingredients and add the cream. Stir to combine. Knead for just a few seconds. Really, it is that easy!
Gluten Free Biscuits
While the gluten-free biscuits that I shared years ago continue to be a reader favorite, along with these ham and cheese biscuits, this is another one you’re going to love.
My entire family gave the gluten-free version of these Strawberries and Cream Biscuits two thumbs up. I was impressed as well.
Whether you choose to make these biscuits in a Gluten Free version or not (I’m including both versions), these are almost unbelievably easy to make.
BAKING TIP: Do not skip lining the baking sheets with parchment or a silicone mat! I can’t emphasize this enough.
The berries will burn on the bottom of the biscuits while cooking if the baking sheet is not lined.
Cream Biscuits Recipe
- Preheat oven to 425°F. Line a baking sheet with parchment or a silpat mat and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 ¼ cups of cream and stir just until combined, about 30 seconds. Add in the berries and lightly stir again.
- Transfer the dough out (leaving behind any flour left in the bowl) onto a floured countertop. Use the remaining ¼ cup of cream (only as needed) to moisten the flour left in the bowl and then add it to the dough on the counter. Lightly knead the dough just a few times, until it is smooth.
- Pat the dough into a flat circle, about 3/4″ thick. Use a cookie or biscuit cutter to cut the biscuits out and place them on the parchment-lined baking sheet. Bake until golden brown, approximately 13-18 minutes* until golden brown.
{originally published 4/19/12 – recipe notes and photos updated 1/22/21}
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