Easy Homemade Biscuits with All Purpose Flour are soft, fluffy quick breads made with flour, baking powder, salt, and heavy cream, then baked at high heat until golden. They are commonly served for breakfast or as a side dish.
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This Easy Homemade Biscuits with All Purpose Flour recipe skips cutting in cold butter, so the dough comes together quickly and easily.
Heavy cream provides both fat and moisture, helping the biscuits bake up tall, tender, and consistent every time. They pair perfectly with honey butter, gravy, or soup.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Baking powder: Main leavening for lift and fluffiness.
- Baking soda: Supports browning and improves rise.
- Kosher salt: Balances flavor.
- Sugar: Adds slight sweetness and enhances browning.
- Heavy cream: Supplies fat and liquid for tenderness and structure.
- Unsalted butter (optional): Brushed on top for added richness.
How to Make Homemade Biscuits with All Purpose Flour
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 450°F (230°C) and place the rack in the upper-middle position. Line a large rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.
- Microwave the heavy cream just until it reaches about 95-100°F, heating in short intervals and stirring halfway through to prevent overheating.
- Pour the warm cream into the dry ingredients and stir gently until a soft, cohesive dough forms. Avoid overmixing.
- Lightly coat a 3.25-ounce scoop (about ⅓ cup) with cooking spray. Scoop level portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Reapply cooking spray to the scoop as needed to prevent sticking. If any portion looks uneven, gently shape it with your fingertips into a smooth, round shape.
- Bake for 10-12 minutes, rotating the pan halfway through baking, until the tops are lightly golden.
- If desired, brush the tops with 2 tablespoons of melted unsalted butter immediately after removing them from the oven. Serve warm.
Hint: For taller biscuits, avoid pressing or flattening the dough after scooping. Keeping the dough mounded helps them rise upward instead of spreading.
Storage, Make Ahead & Freezing
Storage: Store cooled biscuits in a zipper-lock bag or an airtight container at room temperature for up to 24 hours. Reheat briefly in the microwave, or warm in a 300°F oven for 10 minutes to refresh the texture.
Make Ahead: Portion the dough and refrigerate, covered, for up to 24 hours before baking. Bake directly from the refrigerator.
Freezing: Freeze unbaked biscuits on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes.
Camila's Tips & Variations
- Dense biscuits: Overmixing develops gluten → stir just until the dough comes together.
- Flat biscuits: Weak or expired baking powder → replace with fresh leavening.
- Dry texture: Overbaking removes moisture → take them out once tops are lightly golden.
- Spreading too much: Dough too warm → chill scooped portions for 10-15 minutes before baking.
- Extra golden tops: Lightly brush with heavy cream before baking for better browning.
Frequently Asked Questions
Why didn't my biscuits rise?
Old baking powder or overmixing can prevent proper lift. Use fresh leavening and mix just until combined.
Why are my biscuits dense instead of fluffy?
Overmixing develops gluten, which makes biscuits heavy. Stir gently and stop once no dry flour remains.
Why are my biscuits spreading too much?
If the dough is too warm, the fat softens and spreads. Chill the scooped dough briefly before baking.
How do I keep biscuits soft after baking?
Store them in an airtight container and reheat briefly before serving to restore moisture and texture.
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Recipe
Homemade Biscuits with All Purpose Flour
Equipment
- 3.25-ounce scoop (⅓-cup scoop)
Ingredients
- 425 grams all-purpose flour
- 4 teaspoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 2 cups heavy cream
- 2 tablespoons unsalted butter , melted (optional)
Instructions
- Preheat the oven to 450°F (230°C) and place the rack in the upper-middle position. Line a large rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.
- Microwave the heavy cream just until it reaches about 95-100°F, heating in short intervals and stirring halfway through to prevent overheating.
- Pour the warm cream into the dry ingredients and stir gently until a soft, cohesive dough forms. Avoid overmixing.
- Lightly coat a 3.25-ounce scoop (about ⅓ cup) with cooking spray. Scoop level portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Reapply cooking spray to the scoop as needed to prevent sticking. If any portion looks uneven, gently shape it with your fingertips into a smooth, round shape.
- Bake for 10-12 minutes, rotating the pan halfway through baking, until the tops are lightly golden.
- If desired, brush the tops with 2 tablespoons of melted unsalted butter immediately after removing them from the oven. Serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
