Make Ahead Cream Biscuits Recipe (Freezer + Air Fryer Instructions)
Sweet Cream Make Ahead Biscuits
Tender, Fluffy Biscuits Anytime (Make Now, Freeze Now, Bake Later)
If you want fresh homemade biscuits without making dough every time, this recipe is for you. These are cream biscuits—meaning we use heavy cream instead of buttermilk and there’s no butter to cut in. The result is a soft, tender biscuit with lightly crisp edges that’s perfect for breakfast sandwiches, sausage gravy, soup night, or a quick “something warm” on a busy day.
Make-ahead win: You can cut the biscuits, freeze them, and bake straight from frozen whenever you want. I’m also including air fryer biscuit instructions for fast batches without heating up the whole kitchen.
Quick answer (for freezer biscuits): Yes—you can freeze cream biscuits before baking. Cut them, freeze on a sheet pan until solid, then store in a freezer bag. Bake directly from frozen for best rise and texture + maximum convenience..
Ingredients and Supplies to Make Homemade Biscuits
Just five simple ingredients come together for tender, fluffy biscuits. The heavy cream provides both fat and moisture, so the dough comes together quickly and consistently.
Ingredients
- All-purpose flour: the base that gives structure.
- Sugar: a touch of sweetness (optional but nice for “sweet cream” flavor).
- Baking powder: for a tall, fluffy rise (fresh baking powder matters).
- Salt: balances flavor.
- Heavy cream: replaces buttermilk + butter—rich, simple, and reliable.
Supplies
- Large mixing bowl
- Biscuit cutter (or a sharp knife)
- Sheet pan (for freezing + baking)
- Air fryer (optional)
Why Cream Biscuits Work So Well for Make-Ahead
If you’ve noticed the top Google results often use buttermilk, that’s because “make-ahead biscuits” usually overlaps with the classic Southern buttermilk style. But cream biscuits have a real advantage for make-ahead:
- No butter to cut in = faster prep and fewer “dry pockets.”
- Less handling = more tender biscuits (and better rise).
- Freeze beautifully and bake up fluffy from frozen.
- Simple ingredient list you can keep on hand.
Freezer quality tip: For best texture, store your freezer biscuits at 0°F and keep them well-wrapped to prevent freezer burn. For general freezer storage guidance, see the USDA/foodsafety.gov cold storage chart. Learn more here.
How to Make Sweet Cream Biscuits
Step 1: Mix the Dough
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Slowly stir in the heavy cream until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead gently just until it holds together (think: a few turns, not a workout). Overmixing develops gluten and makes biscuits tough.
Step 2: Cut the Biscuits
Pat dough into a circle about 3/4-inch thick. Use a 2 1/2-inch cutter to cut biscuits. Press straight down—don’t twist (twisting can seal the edges and reduce rise).
Gather scraps, gently re-pat, and cut remaining biscuits.
Bake the Biscuits (Oven, Stovetop, or Air Fryer)
Oven Instructions
- Preheat oven to 450°F.
- Place biscuits on a parchment-lined baking sheet, close together for softer sides or spaced apart for crisper edges.
- Bake 13–18 minutes, until golden brown (time depends on thickness).
- Optional: brush tops with melted butter.
Stovetop Instructions
This is a great option for camping or when you don’t want to use the oven.
- Heat a cast-iron skillet over medium-low and lightly grease.
- Add biscuits and cover with a lid.
- Cook about 5–7 minutes per side, until golden and cooked through.
Air Fryer Instructions
The air fryer is perfect for smaller batches and quick baking.
- Preheat air fryer to 350°F (if your model preheats).
- Lightly grease the basket or use parchment made for air fryers (with holes) for airflow.
- Place biscuits in a single layer with space between (cook in batches if needed).
- Air fry 10–12 minutes, until puffed and golden.
How to Make Biscuits Ahead of Time (Freeze + Bake From Frozen)
Best method: Freeze biscuits after cutting (before baking). This gives you the best rise and “fresh baked” texture later.
- Cut biscuits and place on a parchment-lined sheet pan.
- Freeze uncovered for 1–2 hours, until solid.
- Transfer to a freezer bag or airtight container. Label with the date.
- Freeze for up to 1 month for best quality (longer is fine, but texture can slowly decline).
To bake from frozen (oven):
- Preheat oven to 450°F.
- Place frozen biscuits on a lined baking sheet, about 2 inches apart.
- Bake 20–25 minutes, until puffed and golden.
Tips and Troubleshooting (So They Rise Tall)
- Use fresh baking powder: If it’s old, biscuits won’t rise well.
- Don’t overwork the dough: Mix just until combined.
- Cut cleanly: Press straight down; don’t twist.
- Thickness matters: Aim for 3/4-inch. Thinner dough bakes faster and won’t get as fluffy.
- Air fryer note: If tops brown too fast, lower temp to 325°F and add 1–3 minutes.
Frequently Asked Questions
Can I refrigerate the biscuits before baking?
Yes. You can refrigerate cut biscuits (covered) for up to 24 hours before baking. If they dry out, they won’t rise as well—so wrap tightly.
Do frozen biscuits need to be thawed before baking?
No—bake straight from frozen for the best rise and texture. Add a few extra minutes as needed.
What’s the secret to a good biscuit?
Gentle handling and a clean cut. Overmixing develops gluten (tough biscuits), and twisting the cutter can prevent those tall layers from lifting.
Why use heavy cream instead of buttermilk?
Cream biscuits are a simpler style of biscuit: heavy cream provides fat + moisture, which means fewer steps and a very tender crumb. It’s also an excellent option for make-ahead freezer biscuits because the dough is consistent and easy to portion.
Serving Suggestions
- Butter + jam or honey (classic and perfect)
- Biscuits and sausage gravy
- Serve with Wisconsin Cauliflower Soup or Quick Hearty Chili
- Make breakfast sandwiches with eggs, cheese, and bacon
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Simple Make-Ahead Cream Biscuits Recipe
Ingredients
- 6 cups unbleached all-purpose flour plus extra for surface
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 ½ teaspoons salt
- 4 ½ cups heavy cream
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds.
- Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
- Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet.
- Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat until all dough is used.
Preparing For the Freezer:
- Wrap the baking sheet tightly with greased plastic and freeze the biscuits for about 6 hours.
- Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
Prepare after Freezing:
- Do not thaw biscuits. Preheat oven to 450°F/230°C. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
To Serve Without Freezing:
- Preheat oven to 450°F/230°C. Bake one sheet at a time, for about 13-18 minutes, until puffed and golden brown.
Air Fryer
- Preheat your air fryer to 350°F (175°C).
- Lightly grease the air fryer basket or line it with parchment paper. Place the biscuits in a single layer, ensuring they have enough space to expand.
- Cook for 10-12 minutes until the biscuits are puffed and golden.
Recipe Notes
Nutrition
Recipe Adapted From: The Best Make-Ahead Recipes
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Is the recipe correct for your freezer biscuits
4 1/2 cups heavy cream and 6 cups flour?
Yep! It is correct. 🙂
PLEASE tell me that these taste like Pillsbury frozen biscuits!
Sorry, I haven’t had frozen Pillsbury biscuits before. But I can assure you that these ones are good!
OK, I was leery about a biscuit recipe that had no shortening or oil and had SO much liquid, but then I did a little research on cream biscuits. Everything I’ve read tells me that THESE are the biscuits I’ve been looking for! I’m going to try YOUR recipe because it has sugar in it, and I like just about anything that has sugar in it. 🙂 (j/k)
My baby gift for my very pregnant daughter is going to be two weeks of frozen meals. (ssshhhh…it’s a surprise!) My best friend did it for me when I had my third child and it was the BEST baby gift I ever got. Do you think these biscuits will be OK in the freezer for longer than a month?
That sounds like an awesome gift!
You could probably get away with keeping them frozen for a bit longer if you make sure that you squeeze as much air out of the bag as possible before you store them and maybe even double-bag them? You don’t want them to get freezer burn. They haven’t lasted longer than a month for me before we eat them all, so I can’t verify from personal experience. 😉
I made this recipe exactly like the instructions and was so excited about them. This was only the second time I’ve made from scratch biscuits so I had high hopes for these. They tasted great but didn’t rise for anything. I can’t figure out why.
I’m sorry they didn’t turn out for you, Lindsey! I am not sure why they didn’t rise for you either. Did you use a sharp edge to cut the dough? Were they about 3/4-inch thick? Is your baking powder old?
Could you sub the flour with Almond flour?
Good question, Rhonda. I am not very familiar with almond flour and I haven’t tried with this recipe. You might just have to give it a try! I did find these articles that might be helpful though: https://www.sheknows.com/food-and-recipes/articles/3520/cooking-with-almond-flour and https://urbanposer.blogspot.com/2012/05/baking-101-almond-flour-basics.html
Just made these tonight. They were fantastic!! First time making biscuits from scratch and they didn’t totally intimidate me.
Hooray! Good job, Jessica! I’m so glad that it worked out well for you. Thank you for your comment and review. 🙂
Have you ever used this recipe for a camping dutch oven? I would like to make the dough at home and bake at camp.
Hi, Gary! No, I haven’t tried this biscuit recipe in a Dutch oven before. If you try it out, please let us know how it goes!
Used a 12 quart deep dutch oven. 7 on bottom, 20 on top. 20 minutes, rotating every 5 minutes. Turned out exactly like the batch I made in the kitchen oven. Theses were fresh not frozen. Delicious.
That’s awesome! Thank you for letting us know that it worked and how you did it, Gary. 🙂
Melanie has anyone tried these biscuits in a air fryer. I was just curious if it could be done. Thank you.
Great question. I haven’t heard from anyone about that yet. Let us know how it goes it you try it out!
Can you use half and half instead of heavy whipping cream? That’s all I have and I don’t want to run to the store lol.
I haven’t tried a substitution for the heavy cream in this biscuit recipe before, so I can’t say for sure. It is a big part of the recipe, so it is kind of risky! 😉 However, I searched online and found these ideas that sound like they could be worth trying in a pinch: https://www.healthline.com/nutrition/heavy-cream-substitutes#section4
I make a simpler cream biscuit that freezes fabulously too. It is just two ingredients but you must have a fresh bag (for the same reason you need fresh baking powder) of Hudson Cream Self Rising Flour (found at Walmart) any brand of Heavy Whipping cream. It takes about 2 cups of heavy whipping cream and 4 cups of Hudson Cream Self-Rising Flour. Just combine with fork or pastry knife and barely knead as well or you’ll have tough biscuits. Roll out of just flatten by hand cut with biscuit cutter and lay on parchment paper on sheet pan. Freeze for about 6-8 hours and pop into Ziploc bag and bake as needed. I like this recipe as the flour already has everything it but the cream. So it’s quick, easy and tasty.
I do the same! I don’t know about that brand of flour, but actually any brand will do. I haven’t tried freezing them ahead, though, so I may try that. I’ve figured out how to make just enough dough for two or three biscuits at a time since I live alone. Super easy and super good!
Hi Jana thanks for stopping by! I would love to update the post with your hack to make just a couple biscuits if you want to share?