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Make-Ahead Easy Cream Biscuit Mix

Make-Ahead Easy Cream Biscuit Mix

Serves: 6

Hands On Time: 

Total Time: 


Biscuit Mix
5 pounds self-rising flour
6 tablespoons sugar
2 tablespoons kosher salt

4 cups Biscuit Mix (above)
2 1/2 to 3 cups heavy cream, plus more as needed
All-purpose flour, for dusting
1/2 cup (1 stick) unsalted butter, melted


To make the biscuit mix: In a large mixing bowl, whisk together the flour, sugar and salt until thoroughly combined. Transfer to zipper-lock bags to store for later use.

To make biscuits for six: Preheat the oven to 400 degrees.

Measure out 4 cups of the biscuit flour mixture and place in a large bowl.

Make a well in the center of the flour mixture in the bowl, and gradually mix in heavy cream. Your hands are the best tool for this job. You’ll end up using 2 1/2 to 3 cups of heavy cream, but it’s better to add in smaller increments. Without overworking, bring the dough together to the point of being tacky, but not wet.

Dust your work surface with a small amount of all-purpose flour, and roll out the biscuit dough to approximately 1-inch thick. Place a small mound of all-purpose flour next to the dough on your work surface.

Dip a biscuit cutter of your desired size into the mound of flour and then cut out rounds of dough, working from the outside toward the center. Place the cut biscuits on a baking sheet lined with parchment paper. Dip the cutter in the mound of flour after cutting each biscuit to prevent sticking.

Liberally brush the tops of the biscuits the with melted butter and bake until risen and fluffy in the center, 20 to 25 minutes. When you remove the hot biscuits from the oven, brush liberally with more melted butter. Serve hot.

About the recipe

Do you love biscuits but struggle with measuring cups in the morning? Make a big batch of this biscuit mix ahead of time and you'll be able to stir up however many biscuits you want — even before you've had your coffee.

Once the dry ingredients have been mixed, you can store the flour mixture in the pantry. And since the cream is mixed by the feel of the dough, you won’t really have to measure much more than the biscuit mix the next time you go to make biscuits. To make biscuits for six, follow the recipe below. To make biscuits for four, start with a heaping 2 1/2 cups of the biscuit mix and about 2 cups of cream. To make biscuits for two, start with about 1 1/2 cups of the biscuit mix and about 1 cup of cream. You may need to use more or less cream, so add it gradually.

When using a biscuit cutter, the best technique is to start with a lightly floured cutter, then punch straight down into the dough, without twisting. Twisting in the dough will affect the height of the final rise.