White Lily® Cream Biscuits - White Lily®
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White Lily® Cream Biscuits


12 Biscuits

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

recipe image


1 3/4 cups White Lily® Enriched Bleached Self-Rising Flour

1 cup cold heavy cream

1/4 cup butter


Heat oven to 500°F.

Measure flour in large bowl. Gradually stir in cream, adding only enough to moisten flour to a sticky dough.

Turn dough onto lightly floured surface. Fold two times to form a ball. Do not knead. Pat or roll dough gently to 1/2-inch thickness.

Cut with floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough and re-roll one time; cut as described above. Discard scraps.

Place biscuits on baking sheet with sides touching for soft Southern-style biscuits or close together but not touching for biscuits with crisp sides. Brush tops with melted butter.

Bake 8 to 10 minutes, or until tops are golden brown.


Serving Size (1 biscuit), Calories 160 (Calories from Fat 100), Total Fat 11g (Saturated Fat 7g, Trans Fat g), Cholesterol 40mg, Sodium 240mg, Total Carbohydrate 13g (Dietary Fiber g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A 6%, Vitamin C %, Calcium 4%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

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