The Quick, Easy Way to Make Cream Biscuits

Cream Biscuits

Cream Biscuits are biscuits made with only four ingredients – all-purpose flour, baking powder, salt and heavy cream. I once saw a TV chef make these biscuits and I was fascinated – a biscuit that did not use shortening, which has to be cut into the dry ingredients with a pastry blender? I was a bit skeptical so I prepared a batch of Cream Biscuits in my own kitchen and I was very impressed! Cream Biscuits are the quick and easy way to prepare a delicious biscuit with a soft, fluffy interior and a light brown crusty exterior. Cream contains enough fat to replace the shortening found in most recipes for biscuits.


To make Cream Biscuits, all-purpose flour (or cake flour may also be used) is mixed with baking powder and salt. Then cream is poured into the dry ingredients and stirred until all the ingredients come together to make a dough. I use a bread board (with some flour on it) on which to shape the dough together, kneading it just a few strokes to bring it into a cohesive mass.

I don’t even use a rolling pin to roll out the dough. I use my hands and pat the dough into a circle, then use an inverted glass (that’s a redneck biscuit cutter!)or biscuit cutter to cut out the Cream Biscuits. Handle the dough as little as possible as too much mixing can produce heavy tough biscuits. Next I place the Cream Biscuits on a greased cookie sheet and bake them for 12 to 15 minutes at 425°F. When they come out of the oven I like to brush some melted butter on the tops of the biscuits for more great flavor!

Cream Biscuits Recipe

Cream Biscuits
Yields 4
A quick, easy way to prepare biscuits that are light and fluffy! Cheese or herbs could be added to the basic dough for variations.
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Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
  1. 2 cups all-purpose flour (cake flour may also be used)
  2. 1 tablespoon double-acting baking powder
  3. 1/2 teaspoon salt
  4. 1 1/4 cups heavy cream
  1. Preheat oven to 425 degrees F.
  2. In a bowl, sift together flour, baking soda and salt.
  3. Add cream and stir the mixture until it just forms a dough. Gather dough into a ball.
  4. On a lightly floured surface knead the dough gently and pat it out 1/2-inch thick.
  5. Cut out biscuits and place on light greased baking sheet.
  6. Bake in middle of the oven for 12 to 14 minutes or until pale golden brown.
  1. Add Parmesan cheese or cheddar cheese to the dough or chopped fresh herbs to your taste!

The recipe for Cream Biscuits produces 6 to 8 biscuits, depending on the size of the biscuit cutter. If you have a large number of people to feed you may need to double the recipe. I store leftovers in a plastic storage bag and my husband loves to make sausage biscuits the next day with the leftovers.

Unbaked biscuits can be frozen by placing them on a baking sheet, covering them and allowing them to freeze. When frozen the biscuits may be placed in a freezer container or plastic freezer bag. To serve them, bake the frozen biscuits according to recipe directions, increasing the baking time about 5 minutes or until biscuits are golden brown.

Grated Parmesan cheese, Cheddar cheese, chopped bacon, blueberries and/or chopped herbs could be added to the dough for some flavor variations. Add the special ingredients you like to individualize this recipe!

Concluding Remarks

Homemade biscuits give a wonderful lift to even the simplest meal. Soups, stews and chowders are enhanced by the addition of hot fluffy biscuits. Hot and fresh from the oven, biscuits are almost impossible to resist! When I was growing up we considered a nice biscuit with butter and jam to be an excellent dessert.

I hope after reading this post that you have decided that making a delicious biscuit is easier than you might have thought.

What’s your favorite way to eat a biscuit?

Remember to Savor the Flavor!


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How to Prepare Succotash Chowder

A Brief History of Succotash

Succotash is a dish I remember from elementary school days. Beans and corn, harvested from summer crops, were a familiar and classic mixture known to many of us as Succotash. Succotash Chowder is a soup made from the same ingredients as Succotash but with the addition of milk to make it a chowder. 

The word succotash is the Narragansett word “sohquttahhash,” meaning “broken corn.” The Narragansett tribe had its roots in Rhode Island. These American Indians not only named the dish but introduced it to our pilgrim forefathers. An early version of succotash was most likely on the table at Thanksgiving Dinner. Sometimes succotash is baked in casserole form and topped with a pie crust like a pot pie.

Because the ingredients were relatively inexpensive and readily available, succotash was a popular dish during the Great Depression in the United States. Another reason for its popularity may have been the combination of grain (corn) with a legume (lima beans) producing a dish high in essential amino acids. Amino acids are the building blocks of protein and are needed for the body’s everyday functioning.

Succotash Chowder Recipe

Succotash Chowder
Serves 6
A delicious chowder made with fresh or frozen corn and baby lima beans. Dried baby lima beans may be used also.
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Cook Time
30 min
Cook Time
30 min
  1. 1 medium potato, diced
  2. 1 tablespoon butter
  3. 2 cups chopped onion
  4. 3-4 medium garlic cloves, minced
  5. 3 stalks celery, minced
  6. 1 red bell pepper, chopped
  7. 1 1/2 teaspoons salt
  8. 1 teaspoon basil
  9. 1/2 teaspoon thyme
  10. 3 cups corn (fresh or frozen & defrosted)
  11. 2-3 cups cooked baby lima beans
  12. 4 cups milk
  13. 1/4 teaspoon fresh black pepper
  14. Finely minced parsley and/or chives (optional)
  1. Cook the diced potato in boiling water until just tender. Drain well and set aside.
  2. Melt the butter in a large pan or Dutch oven. Add onion, garlic, celery, red bell pepper, salt and herbs.
  3. Saute over medium heat for about 10 minutes, or until the onion, celery and bell pepper are tender.
  4. Stir in the corn and saute for about 10 minutes more.
  5. Add the cooked beans.
  6. For a thicker soup, puree some of the soup in a food processor or blender. Return to the Dutch oven or pan.
  7. Add potatoes and milk. Season to taste with black pepper and correct salt.
  8. Serve very hot, topped with minced fresh herbs, if available.
Adapted from The New Moosewood Cookbook
Adapted from The New Moosewood Cookbook

Variations on a Theme

There are many variations in making succotash such as adding okra, tomatoes, yellow squash, bacon and even shrimp! Therefore, there could also be many variations in making Succotash Chowder! I encourage you to take every recipe and make adjustments, additions and subtractions to make a dish your very own. The New Moosewood Cookbook version of this recipe is a vegetarian recipe but if you do eat meat, bacon would go so well with the corn and other vegetables. Fresh basil or other herbs make a great garnish!

I believe you could freeze Succotash Chowder if you don’t add the milk to it. Soups with milk don’t seem to freeze well.  Frozen Succotash Chowder could be thawed, then heated up and the milk added near the end of the cooking time. If you needed Succotash Chowder to take to a pot-luck supper you could pour it into a slow cooker for transport and then plug it into a power source to keep it warm until serving time.

This chowder is great in the summertime with fresh corn and other vegetables but may be prepared year round using frozen corn and frozen baby lima beans. If you want to save even more money, use dried baby lima beans. If using dried beans, soak 1 to 1 1/2 cups beans in water at least 4 hours or overnight. Cook in plenty of simmering water for 35 to 40 minutes, or until perfectly tender. Try not to overcook the beans or the soup will become mushy.

Sufferin’ Succotash!

Anyone who has seen Looney Tunes cartoons haS probably heard Sylvester the Cat as well as some other cartoon characters exclaiming “sufferin’ succotash!” Sufferin’ succotash was a catchphrase used by Sylvester the Cat as an expressions of surprise and annoyance. In case you somehow missed this, please click on the video below.


I hope you’ll try Succotash Chowder soon – it’s a hearty soup that everyone will enjoy!

Remember to Savor the Flavor!


*If you’d like to receive new posts from Silver Foodie automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right sidebar. Then click “Sign up.” Thank you!

I’ll be linking this post up to many different link parties during the week. For a list of link parties in which I participate, click on “Link Parties” on the header bar or scroll down the right sidebar.

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