Small-Batch Cream Biscuits (Perfect for One or Two People)
If you live alone or you’re cooking for just two people, making a full batch of traditional biscuits can feel unnecessary. That’s why this small-batch cream biscuit recipe is perfect — it makes just 2–4 biscuits, requires only a couple of ingredients, and comes together in less than 20 minutes.
These biscuits are soft, fluffy, golden on top, and rich with buttery flavor. Best of all, there’s no need to cut cold butter into flour like classic recipes. The heavy cream provides both the fat and liquid, simplifying the process while still delivering tender, bakery-style results.
Whether you’re serving them for breakfast, alongside soup for dinner, or simply enjoying one warm with butter and jam, these easy homemade biscuits are comforting and delicious.
Why This Recipe Works
Traditional biscuits use flour, baking powder, salt, butter, and milk. In this simplified version:
- Self-rising flour already contains baking powder and salt.
- Heavy cream replaces both the butter and milk because it contains enough fat to create tender layers.
The result is a soft, fluffy biscuit with minimal effort and cleanup.
Ingredients
- 3/4 cup self-rising flour (White Lily is especially good for tender biscuits)
- 1/2 cup heavy cream (make sure it is heavy cream, not half-and-half)
- Melted butter or margarine (for brushing before and after baking)
That’s it — simple and effective.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 500°F (260°C).
A very hot oven is key to helping the biscuits rise quickly and develop a golden crust.
Lightly grease a small baking sheet or line it with parchment paper.
Step 2: Measure the Flour Properly
Spoon the self-rising flour into your measuring cup and level it off with a knife.
Avoid scooping directly from the bag, as that packs the flour and can make your biscuits dense.
Place the measured flour into a mixing bowl.
Step 3: Add the Heavy Cream
Pour in 1/2 cup of heavy cream.
Using a spoon or spatula, gently stir until the mixture forms a soft dough.
If the dough seems too stiff or dry, add a small splash of cream (about a teaspoon at a time) until the dough is soft and slightly sticky but still manageable.
Do not overmix. Stir just until everything is combined.
Step 4: Shape the Dough
Lightly flour your countertop or work surface.
Turn the dough out onto the floured surface and gently pat it into a small round about 3/4 to 1 inch thick.
Using your hands, divide the dough into:
- 3 regular-size biscuits
- OR 4 smaller biscuits
- OR 2 large biscuits
You can shape them by hand — there’s no need for a biscuit cutter.
Handle the dough gently. Overworking it can make the biscuits tough.
Step 5: Brush with Butter
Place the shaped biscuits onto your prepared baking sheet.
Brush the tops lightly with melted butter or margarine.
This helps create a golden, flavorful crust.
Step 6: Bake
Bake in the preheated 500°F oven for 8–10 minutes.
The biscuits should rise nicely and turn golden brown on top.
Since ovens vary, begin checking at 8 minutes to avoid overbaking.
Step 7: Final Butter Brush
Remove the biscuits from the oven and immediately brush the tops again with melted butter.
This step adds extra flavor, keeps the tops soft, and gives them a beautiful shine.
Allow them to cool slightly before serving.
Texture and Flavor
These small-batch biscuits are:
- Soft and fluffy inside
- Slightly crisp and golden outside
- Rich and buttery
- Light yet satisfying
They have a delicate crumb and mild flavor that pairs well with both sweet and savory toppings.
Serving Ideas
Enjoy these biscuits with:
- Butter and honey
- Strawberry or blueberry jam
- Sausage gravy
- Scrambled eggs and bacon
- Fried chicken
- Soup or chili
- Fresh berries and whipped cream
They’re versatile enough for breakfast, lunch, or dinner.
Helpful Tips for Perfect Biscuits
- Always use heavy cream — not milk or half-and-half.
- Do not overmix the dough.
- Make sure your oven is fully preheated.
- Handle the dough gently to keep it tender.
- Eat them fresh for best flavor and texture.
Storage and Reheating
These biscuits are best enjoyed fresh out of the oven.
If you have leftovers:
- Store in an airtight container at room temperature for up to 2 days.
- Reheat in a 350°F oven for about 5 minutes.
- Or microwave for 10–15 seconds for a quick warm-up.
You can also freeze baked biscuits for up to one month. Thaw at room temperature and reheat before serving.
Final Thoughts
This small-batch cream biscuit recipe is ideal for anyone cooking for one or two people. It’s simple, quick, and requires only basic pantry ingredients.
With their soft texture, golden tops, and buttery flavor, these biscuits prove that you don’t need a large batch or complicated steps to enjoy homemade comfort food.