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How to Make Southern Whipping Cream Biscuits

Southern Whipping Cream Biscuits


Try this classic southern recipe for your next Sunday dinner.


  • 3 teaspoons white granulated sugar
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1/2 cup unsalted butter, cut into tiny pieces and briefly frozen (about 1520 minutes)
  • 2 cups + 1/4 cup whipping cream


  1. Adjust oven rack to the center. Preheat oven to 425 degrees.
  2. In a large bowl, mix dry ingredients together.
  3. Add butter. Briskly blend with fingertips, dough whisk or fork until lightly incorporated.
  4. Add whipping cream and combine all ingredients until just moistened.
  5. Immediately transfer dough onto a lightly-floured pastry board. Knead 10 times. It’s perfectly okay if small lumps of butter are visible.
  6. Roll out dough to a thickness of 3/4 inches.
  7. Use a round biscuit cutter, 2-inches in diameter, or a square cutter. Cut cream biscuits close together to minimize re-rolling of the dough. (Re-rolling makes the dough tougher and the biscuits heavier.)
  8. Place whipping cream biscuits on an ungreased cookie sheet and bake for 12-15 minutes. (Start keeping an eye on the biscuits after 10-11 minutes. The biscuits should be light on top and not too golden brown.)
  9. Serve the whipping cream biscuits warm or cooled.


For a smaller batch of Southern Whipping Cream Biscuits (approximately 7-8 biscuits):

  • 1 + 1/2 teaspoon white granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, cut into tiny pieces and briefly frozen (about 15 – 20 minutes)
  • 1 cup + 2 tablespoons whipping cream
  • Prep Time: 10
  • Cook Time: 15
  • Category: Breakfast, Brunch, Teatime, Dessert
  • Method: Oven
  • Cuisine: American

Keywords: whipping cream biscuits, southern biscuits, homemade biscuits