There was a five and dime type store in Lake Charles, LA when I was a young adult and working downtown. The morning cook was Mrs. Morris and her biscuits were well known all over the area. For so many years, I’ve tried to find a recipe that produced biscuits similar to Mrs. Morris’ biscuits and have never come close, even though at this point, I’m not sure I remember what those biscuits tasted like. Mrs. Morris’ son and his family lived just a few blocks from me and I wish I had asked them for her recipe but never did.
Even though I’m always on the search for the perfect biscuit recipe, if Vince has his choice, we’d always have Cream Biscuits. They’re so easy to make so I never complain when he asks for them. I hadn’t made them in a while and saw someone mention them on Facebook the other day so I made them and Vince has asked for them every morning since. I never mind making them because they’re the easiest of all biscuits to make. No butter or shortening to cut in!
Cream Biscuits
I add sourdough starter when I have it and if I don’t have it, I just skip it and the biscuits still turn out great.
Biscuit Cutters
Anything round will cut biscuits but I love this set of biscuit cutters.
Biscuit Cutters
There are all kinds of sets out there but this set has four sizes. Now that we’re trying to eat less, I use the next to largest size and it makes perfect little biscuits.
Creme Biscuits
The best thing about these biscuits is that the leftovers are just as good as fresh baked. I cut them in half, spread a little butter on top and stick them in the air fryer.
Leftover Biscuits
These are the lightest, fluffiest biscuits ever.
[yumprint-recipe id=’40’]
frstborn says
I am married to a Southerner, so my inability to make biscuits (eatable ones) has been a severe handicap…..I made these this morning and I can not say enough good things about them. Preparation took a whole ten minutes and after baking them, they came out light and fluffy! Best of all, the recipe is geared towards a household of two – I made six biscuits out of this dough….we will eat the ones leftover from breakfast with our leftovers from Christmas dinner – thank you Judy!
JudyL says
Yay! Thank you for letting me know. Many of the recipes I saw online call for self rising flour, which I don’t keep so I’m glad that I use a recipe with all purpose flour. You can use more or less sugar. In the summer when strawberries are plentiful, I add a tad more sugar to the biscuits and use the leftovers for making strawberry shortcake. If I’m using the leftover biscuits to add to my cornbread dressing, I use very little sugar.
Glad you like them and they were easy for you to make. By the way, the recipe can be doubled or tripled if you need more biscuits.
Jen says
Have you tried the 7up biscuits? That’s what I always make…remind me of biscuits you’d at Kentucky Fried Chicken or Hardees. (sounds like we eat out a lot….we never do. ha)
If you don’t have the sour dough starter, what do you substitute?
frstborn says
I did not have sourdough starter and just used a tad more cream (like the note in the recipe suggests)….worked out great!
JudyL says
I have made 7up biscuits but those aren’t my “go to” recipe because (1) Bisquick is expensive (I mostly make my own biscuit mix but the cream biscuits are so much easier since they just use flour) and (2) we don’t drink soda and using a partial can and tossing the rest bothers me.
If you don’t have sour dough starter, just leave it out. Most recipes don’t call for it anyway. You may or may not need to add a little more cream to get the consistency needed.
Ava Crotinger says
I’ve been on that same hunt, Judy, for the perfect biscuit recipe. When we were young’uns my mother always made the best biscuits. And then we got to be teenagers and Mother went to work and canned biscuits came into the house. Later, when we grew up and would come home, she would make her old biscuits again for company breakfast. I’m going to try the cream biscuits.
Kathie Null says
Have you tried these with almond flour?
Paula says
These sound delicious, especially using them for strawberry shortcake. I have to go buy cream tomorrow!
Carol says
a friend made this biscuit with cream and self rising flour at a quilting retreat and called them scones. couldn’t be any easier. am anxious to try this with our Wheat Montana flour. It’s wonderful to make bread with. The rolls at Thanksgiving and Christmas were so light.