Cream Biscuits

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
10 to 12 biscuits
Level:
Easy

Ingredients
Directions

Preheat oven to 500 degrees F.

In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.


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4.8 195
Super simple and delicious. Made my own self rising flour and these were perfect. I don't make biscuits often, but these might just change that. item not reviewed by moderator and published
Best biscuits ever! I omit the sugar. item not reviewed by moderator and published
Super good. item not reviewed by moderator and published
I don't understand what I'm doing wrong. I've done this by the directions twice, and I don't get a dough. I get a batter. Like I could make pancakes with this. How are people getting a foldable, rollable dough out of this??? item not reviewed by moderator and published
These biscuits are AMAAAAAzing! Paula you did your "thang" on these babies! item not reviewed by moderator and published
OMG!!! I am not a baker, and let me tell you, I loved these biscuits and so did my family. So easy you cant go wrong. If I did them, you certainly can too. Thank you Paula, Love You and God Bless item not reviewed by moderator and published
The best, and easiest I've ever made. I used 1/2 and 1/2, and had all purpose flour so I had to add 2 tsp of baking powder, and 1 tsp of salt. they are awesome, and I've tried several recipes. Thanks Paula, you are the best as always. item not reviewed by moderator and published
These biscuits are awesome!! So easy to make. My family, and I love them. Thanks Paula!! item not reviewed by moderator and published
OMG!!!!!!!!!!!!!!!!best biscuits I have had in many years. Thank you Paula. Easy, delicious, melt in your mouth. I am a 'from scratch' baker from way back, so at first I had doubts. But I was proven wrong. Did not need a mixer an in 5 minutes they were in the oven. I did however add a pinch of salt but try them out. You will not be disappointed item not reviewed by moderator and published
I've made a couple of biscuits in the past but these were the only ones my entire family loved. These were so easy and so good, will be making again. item not reviewed by moderator and published
I loved skipping the part where you normally have to combine the butter and flour. They tasted great, but I miss the flakiness item not reviewed by moderator and published
These are amazing and so easy to make. I have never had any luck making homemade biscuits but these turned out perfect! Can't wait to make them for my family. item not reviewed by moderator and published
I always thought that making biscuits was hard, this recipe is wonderful, easy and good, i can describe the flavors, my kids went crazy just honey and whipped butter you got the perfect biscuit, thank you Paula ;!!! item not reviewed by moderator and published
Recently Had To Re~Do Recipe & It Works! Non~Fat Evaporated Milk For The Cream Is The ONLY Change. Cut Into Squares & NO WASTE Or "Tough" Biscuits Rolling Out "Scraps" Of Dough.If Desire A Higher Biscuit "Pat" Out The Dough In Place Of Rolling & Cut & Voila`! item not reviewed by moderator and published
Wow! I never thought I'd give any kind of rating let alone a 5 star one on a buscuit recipe. I have been baking for over 40 years and I love it. however, I've NEVER been able to bake buscuits that you couldn't play hockey with. I thougt I'd try this as a last resort because it was different from any I'd seen. Now my baking skills finally seem compleate. For now anyway.Till my next challange, THANKS! item not reviewed by moderator and published
OMG! I have FINALLY found a biscuit recipe! These biscuits are hands down the best I have ever made. I have been testing biscuit recipes for the past 6 weeks trying to find one to call my own and that actually tastes good, stays together and rises! I did tweak the recipe after reading 12 pages of the reviews. What I did: added 1/2 tsp Baking Powder, pinch of salt, at first only used 1 cup of cream then added about 1/4 c to get right consistency (review Paula's video on making these only kneaded/folded over 2 times, put on baking sheet lined with parchment paper, then put in freezer for 20 minutes, then baked at 450 for 12 minutes - brushed melted butter over tops when out of oven. Absolute heaven with butter & honey, or preserves. My husband REALLY liked these biscuits - which says a lot since he usually doesn't throw out awesome when eating food. Thank you Paula for this recipe! I am one happy girl! : item not reviewed by moderator and published
Thanks for another winning recipe Ms.Paula! They were so light and fluffy, tasted great with the smothered chicken we had for supper tonight. I can't wait to have the rest with breakfast in the morning. item not reviewed by moderator and published
These were great! We made them for Christmas and they turned out light and fluffy. They melt in your mouth. Don't use a mixer; just hand knead them a few times, roll them out and bake! We made them again! item not reviewed by moderator and published
Easy. Don't use a mixer and don't knead them or they'll be tough. I'll be making these again!! Tomorrow!! item not reviewed by moderator and published
I used my KitchenAid for mixing and that was super easy. The biscuits were good, but not awesome. They were a little dense and not so light - I think I may have overmixed. I will try again item not reviewed by moderator and published
So Quick & Easy. I made my own self rising flour, used the full amount of heavy cream, and brushed with butter. I may try to bake @ 500 next time instead of 450. They didn't brown to much. item not reviewed by moderator and published
Extremely easy to make and light in texture.I poured the heavy cream in gradually while mixing at the same time. Dough comes together very nicely and requires very minimal kneading. Handle as little as possible. After reading several reviews I also put biscuits in refrigerator prior to baking. Then baked(on parchment paper at 450 degrees for 12-14 minutes. Great for quick breakast item!! item not reviewed by moderator and published
So simple. So delicious. Just be sure not to work the dough too much. item not reviewed by moderator and published
Perfect biscuit for breakfast!! item not reviewed by moderator and published
I've NEVER successfully made biscuits before this recipe. Thank you Paula, you never disappoint! item not reviewed by moderator and published
These were the best and easiest biscuits I ever made I'm so happy to have found a good recipe I did add 2 tbl melted butter in place of 2 tbl of the cream and I also added A half tsp salt just delicious thankyou Paula I love biscuits item not reviewed by moderator and published
Absolutely delicious! All my other attempts at biscuit making always produced a hard, hockey puck biscuit. Not these, they are light and tender. I read thru all of the reviews, and decided to replace 2 tablespoons of the heavy cream with 2 tablespoons of melted butter for flavor. I also added 1/2 teaspoon of baking powder; 1/2 teaspoon of baking soda; 1/4 teaspoon of salt to my self-rising flour, just to make sure that the biscuits would rise, as I live at a high altitude. I only kneaded the dough once, after removing the dough from the bowl and then patted it into a circle with my hands. I didn't have a biscuit cutter, so I used an empty, washed out metal can with the lid removed for cutting the biscuits. These are quick, easy and delightful to eat! Thanks Paula! item not reviewed by moderator and published
These biscuits are quick, easy and ooo soo delicious! Light and fluffy and full of flavor. item not reviewed by moderator and published
Paula's biscuits on their own are derned fine, but If you add a smidge or two of minced fresh rosemary along with 1/2 tablespoons of black peppercorns that you whacked the heck out of, you know this is served in heaven. item not reviewed by moderator and published
These are the BEST tasting biscuits I have ever made. I had to make my own self rising flour by adding salt and baking powder but still easy. Thank you for the recipe. item not reviewed by moderator and published
I absolutely love these biscuits. So fast and easy. I always make sure I keep my hands floured to fold & knead the sticky dough without adding too much extra flour. It might mention this in the recipe, but once I roll out my dough, I then fold it before I cut the biscuits out. This makes them rise tall and easily split in half for butter, jelly, or biscuit sandwich. item not reviewed by moderator and published
they are delicious! I think Cashita did not use the self rising flour like the recipe called for this person needs to try them again!! item not reviewed by moderator and published
best biscuits i've ever made and the hubby and kids loved them too... thanks paula for making biscuit making easier and more cost effective for me item not reviewed by moderator and published
I have always been biscuit challenged and sort of gave up. Then I tried these biscuits. Awesome !!!! These are the easiest biscuits to make and they are very tasty and tender. They come out looking just like the picture Followed the recipe, and even made them on a rainy day and they came out perfect. I had to make a second batch because we inhaled them !!!!! Thank you Paula. xoxoxoxoxoxo item not reviewed by moderator and published
Wow! These are FANTASTIC!!! I'm a personal chef but baking and biscuits just aren't my forte....always hit and miss. They took only minutes to make (I made them an hour before baking,and refrigerated them. I baked them at 450 for about 12 minutes and they cane out very tall and light as a feather.......my husband ate three. The best I've ever made. Thank you Paula! item not reviewed by moderator and published
So easy--so good! item not reviewed by moderator and published
Well, the reviews weren't lying! These are FABULOUS biscuits! I'm actually a baker by profession, but biscuits are hit and miss for me. Thank goodness I'm a dessert chef! I've made some really good batches and some really BAD ones. This was definitely a good one...and probably the easiest! Good food does not have to equal difficult or high skill level, and these biscuits are proof. For the ones who left one star reviews and said they didn't trust a recipe without baking powder or soda, they clearly did not read SELF RISING in the ingredients when the flour when was listed. That's why you can't just skim through a recipe and then complain when it bombs. You can easily make self rising flour. For every one cup of all purpose flour, sift in 1 1/4 tsp. of baking powder and a 1/4 tsp. of salt. Easy, peasy! item not reviewed by moderator and published
Like other cooks, I was biscuit impaired until now. These are AWESOME! Got some great tips from wading through all 16 pages of reviews prior to diving into making them. Was never a huge Paula fan until now. Thanks to everyone who posted suggestions with their reviews. item not reviewed by moderator and published
These biscuits were delicious! Very easy to make & bake, just perfect. I even used a heart shaped cookie cutter. Perfect as is or dust with sugar & cinnamon. Yummy! Easy cleanup too! I use my dough cutter for easy pick up of the flour left behind on the counter. Great for beginners, have no fear! Thank you Paula, Love Lee Ann item not reviewed by moderator and published
Absolutely fabulous! Such an easy recipe with stellar results. Even the fussy husband who is our master chef loves it! Thanks Paula! item not reviewed by moderator and published
Didn't really care for them. Followed instructions, and was leary about them not having baking powder and/or soda. They did not rise, nor did they cook in the middle. May have to try again using baking powder. item not reviewed by moderator and published
Amazing recipe! These taste just like The Cracker Barrel's biscuits. I just made these (literally, and the only thing I did differently was add 1/2 teaspoon of Kosher Salt to the dough. As for oven temp and cook time, as another rater previously suggested, I cooked these at 450F - and they were perfectly cooked in 8 minutes. Of course, your mileage may vary. Next time I make this (and there WILL be a next time, I will start by adding 1 1/4 cups of cream - then add the remaining 1/4 cup little-by-little as needed. This was an incredibly sticky and wet dough with the 1 1/2 cups cream, and I had to use a lot of flour when kneading and rolling. (Makes 10 biscuits when using 3" biscuit cutter and rolling dough to 1/2" thickness. item not reviewed by moderator and published
I didn't have self-rising flour so I added 1 tablespoon of baking powder and 1 teaspoon of salt to the flour mixture, then baked at 430 degrees for about 12 minutes. I only kneaded the flour gently 4 times and rolled out the dough to about 1/2 inch high. They were light, fluffy and delicious. Thanks Paula item not reviewed by moderator and published
So much easier to make than other recipes and the creamy, buttery flavor is awesome! item not reviewed by moderator and published
Wow these are great easy to make, If i can make them anyone can too!!!!!!!! item not reviewed by moderator and published
Wow, these are amazing and stupid easy. Thank you so much Paula. You are the best. I did what you always say first time follow the directions and next time make it your own. Next time I will brush them with melted butter. So good. I made them for Thanksgiving in the morning and reheated them at dinner time. Still so good. Been great everyday since. item not reviewed by moderator and published
The only thing is that people don't realize they need to be in skillet..we baked at 325 on speed bake...10-15 min. brushed with melted butter on tops before baking! wonderful taste! item not reviewed by moderator and published
Wonderful! So tender and moist thanks Paula!! item not reviewed by moderator and published
Great biscuits. If you dont have self rising flour you can add 3 teaspoons of baking soda. They are a little dry but when you put butter on them they are great. item not reviewed by moderator and published
I love this recipe. I can't make a biscuit to save my soul, but these turned out wonderful. My family loved this, thank you Paula. I can finally make a biscuit that is not a door stop. item not reviewed by moderator and published
OMG!!! What a great recipe Paula! These biscuits are light and fluffy. I have never worked with self rising flour before, but it is great! To spice up a few of the biscuits I sprinkle the tops of a few with granulated garlic, and a few with smoked paprika before baking. They are going to be great with my Asparagus Chicken Quiche. This recipe is a a keeper and I will make them again! item not reviewed by moderator and published
I have been looking for the perfect biscuit recipe for years, and have finally found it! Yummy! These are so scrumptious! I did have to add a fair amount of flour during kneading because the dough was very wet. I baked them @ 450 degrees, and brushed them with melted butter. Thank you Paula! item not reviewed by moderator and published
Don't know what happened but they turned out like thin chewy disks. I followed the directions to a T. The dough was too runny so I had to add more flour (might have been the reason they were so flat and chewy, at least twice what was in the recipe. I would be open to trying this recipe again but since it would be a waste of flour and other things I'm concerned. item not reviewed by moderator and published
The closest I've come to being satisfied with my own biscuits - I didn't have self-rising flour so I used cake flour & added baking powder. This recipe was very easy to put together - the biscuits rose moderately, they were light, and didn't fall apart when eating out of hand. I had to brush with butter when almost done - my picky son said they were good after his first bite. item not reviewed by moderator and published
This is the EASIEST biscuit recipe I have ever seen. The biscuits do have a a very nice flavor, however, I find them to be a bit on the dry side. I have made them twice now and its not an overkill with the dryness, but I dont want to have to mask it with additional butter or jam/jelly. I think maybe I "handle" the dough too much when I am preparing them for rolling. It says to add flour until they no longer stick to your hand and maybe I am adding too much. I will try again because I love the flavor and like my momma always said: if at first you dont succeed.... To be continued. item not reviewed by moderator and published
Okay, I usaully never post reviews but these biscuits were so delicious and easy so, I was compelled to post one. I have finally hit the jackpot after an intense search for a light, fluffy, and delicious biscuit. These were super easy to make and after stirring the biscuits into a ball there was very little if any kneading that had to be done. I had to try them because you rarely see 5 stars for one recipe. Thanks Paula you never let me down my search is over!!! item not reviewed by moderator and published
Super easy and super good. I made them with Thanksgiving and Xmas dinner and they were a big hit. Another way to use them: Serve with Pineapple Compote and whipped cream or ice cream for a great dessert. Cut a fresh pineapple and dice it up. Saute with some brown sugar, cinammon, butter, and small amount of flour. I have also made them with a 1-inch biscuit cutter too and they are bite-size and were very popular. This size works great for the dessert. Happy baking..... item not reviewed by moderator and published
OMG....Paula Deen is a Rock Star in my eyes. I made these Cream Biscuits and happy danced all over the kitchen. These were my FIRST ever biscuits I have ever made and they are DELICIOSO. I would recommend them to EVERYONE. item not reviewed by moderator and published
These are the best Biscuits!! I've tried other recipes here on FN and this one is the best so far. My search has ended!! Light, fluffy and moist, yummo!! Thanks Paula, once again YOU ROCK! item not reviewed by moderator and published
very good! item not reviewed by moderator and published
I make these biscuits a lot because they are so easy. They taste great! item not reviewed by moderator and published
These are so easy!!! and so tasty!!! I love them... The only think is the oven temp I put mines @ 430 and it was fine... item not reviewed by moderator and published
These are the best biscuits I've ever eaten, and so easy to make. I paired them with homemade bueberry preserves. Wow! Ms. Paula, you are the queen! item not reviewed by moderator and published
So easy, light and fluffy!!! If you don't have self-rising flour, add 3 tsps of baking POWDER to 2 cups of regular flour and sift thoroughly. item not reviewed by moderator and published
I was looking for an easy recipe. This was great. I addes some cheese to it. Yami and very flaky item not reviewed by moderator and published
This is a Four-Star recipe that gets 5 stars, becasue is it si EASY. Economy tip: Use AP flour and add your own baking powder and salt. Functional tips: If using a biscuit or cookie cutter, do NOT twist! Push it staight down an withdraw. That raw edge is whjat allow the biscuit to rise and expand. Twisting or using a dull cutter (like a drinking glass, for example) will tend to seal the cut edge - not good. For square biscuits, a sharp chef's knife of a clean pizza cutter will do. Place cut biscuits on a parchment-lined sheet almost touching, but not quite. Sorry, but I think Paula's temp is too high. Ovens vary, but 450-475 works better. Watch the color and pull when they look right. If the insides are still too soft or gummy, reduce the temp a bit and bake a little longer next time. This simple recipe IS WORTH making your own, and wirth a little tweaking to get it just right for you... One more TIP: After the biscuits are cut and on the baking sheet, put the entire sheet into your freezer for 20-30 minutes before baking. I can only guess, but the final biscuits are more uniform, beautiful and have a more even texture. In a rush? skip it. Good 'bixits' to all -cedarglen item not reviewed by moderator and published
I made these and added a teaspoon of vanilla bean paste (same flavor of vanilla extract, but with the pretty flecks) and the zest of half a lemon. I served it with vanilla bean whipped cream and berries w/mint for Mother's Day. It was a hit! Any time I need to make biscuits, I will start with this recipe. Next to try... orange zest and some thyme. item not reviewed by moderator and published
Makes me feel like I'm in heaven! item not reviewed by moderator and published
Paula I don't want to remember what we did before you can along and showed us how easy and delish,southern cooking really is.Thank you for showing me how to make biscuts.I've tried for so long to make a perfect biscut.And now I'm doing it thanks to you.Salute.....................ida item not reviewed by moderator and published
These are so moist and yummy. East to make. Definitely a keeper recipe. item not reviewed by moderator and published
The BEST biscuits! item not reviewed by moderator and published
These were so easy and delicious that I will make them all the time! Although they are great plain,by adding a little extra seasonings/spices the possibilities are endless! item not reviewed by moderator and published
I've tried MANY biscuit recipes, trying to find my "good go-to" recipe and never found one that I liked enough to put my stamp of approval on it... until now! These biscuits are soooo light and fluffy! AND they are SOOO easy to make! I thought they would be sweeter based on the sugar and cream combo but they were perfect with country ham and with sausage gravy! LOVE, LOVE, LOVE this recipe - I will be commiting this one to memory! Thanks, as always, Paula! item not reviewed by moderator and published
They were so easy to make that I was surprised how good they are--great with butter and jelly--cannot wait to make them again. Thanks Paula. item not reviewed by moderator and published
These are GREAT! So easy, so fast--and MUCH better than Pillsbury frozen biscuits. Add shredded cheddar and sliced scalions, or cracked black pepper, or other goodies to personalize. ALWAYS a hit. item not reviewed by moderator and published
Most every cream biscuit recipe is delicious. Three suggestions: *Do not add cream all at once--to control dough consistency better Dough should feel smooth, more like bread dough. *Knead the dough for 25-30 seconds *Press dough into cake pan, invert, cut with biscuit cutter--NO ROLLING! item not reviewed by moderator and published
The first time I made these my family raved and raved! They are so light so moist! I've made them several times and always turn out perfectly! item not reviewed by moderator and published
This is a very easy recipe. I used 1 cup self rising flour and 1 cup cake flour which yielded superb, light, melt in your mouth texture to the biscuits. I baked them at 450 for 13 minutes. I also used parchment paper to line the trays with. I like my biscuits buttery so I melted butter and brushed it on before and after. This recipe is the best! Thank you Paula! YOU ROCK!!! item not reviewed by moderator and published
Very easy and very tasty. May try the oven at 450 next time - the bottoms were a bit dark for my taste by the time the tops were golden (though everyone still loved them!). item not reviewed by moderator and published
These biscuits are the best I have ever had! Incredibly easy; even if you are tired! They also only take a few ingredients! They please everyone! I'm getting hungry. item not reviewed by moderator and published
So easy and so good! item not reviewed by moderator and published
So easy and very tasty! item not reviewed by moderator and published
So far I've tried eating them warm with butter (awesome) and also with raspberry preserve (also awesome!). I didn't have self-rising flour in the house so I used 2 cups all purpose flour + 3 tsp baking powder and 1 tsp of salt. I also sprinkled a little sugar on the tops. Oven at 450 for 11 minutes. item not reviewed by moderator and published
These biscuits are fantastic and very simple to make. They are light, fluffy, and perfect for any meal. I use them to make breakfast sandwiches, sausage gravy, dinner buscuits, and just a plain ol' snack. These are great for experimenting with. I suggest that you master this recipe first before trying your own variation. item not reviewed by moderator and published
oh man if you love biscuits this is the best. light,fluffy, tender is all I can say. I use Bevarian heavy whipping cream to make this a shortbread with fruit over it. wonderful!! great with homemade gravy over it as well. try it-you won't regret it. thanks Paula for the best biscuit recipe!! item not reviewed by moderator and published
My family can't believe that I made something from scratch and it tastes better than a restaurant! I only put the temp up to 450 and I start watching them like a hawk around the 12 min mark. Always come out perfect. I even used these in a quickie chicken bake- my picky husband LOVED it! item not reviewed by moderator and published
I've been making scratch biscuits for 30+ years. These were the lightest, fluffiest biscuits I've ever made. I attribute some of the magic to using White Lily flour, it's the best for biscuits here in the south, but the whipping cream made this so easy. Anyone can make biscuits, especially these! item not reviewed by moderator and published
No flavor to these biscuits at all. The blandness made me want to gag. I'm going to find a better recipe. Sorry, Paula. item not reviewed by moderator and published
Simple, quick, and tasty! item not reviewed by moderator and published
These cream biscuits are great for base for Strawberry short cake, just light and sweet enough topped with fresh Sweeten strawberries and whipped cream, yummy item not reviewed by moderator and published
Tried this receipe today.....was just WONDERFUL! Couldn't be easier! I have never been good at making biscuits...with this receipe....I will just have to change tradition!! item not reviewed by moderator and published
The temperature should be 450 degrees for this recipe. 500 degrees burns the outside, and doesn't cook the inside. I have a separate thermometer in my oven, and I have tested this theory with other ovens also. The recipe itself is great though! This is the best biscuit I have found for freezing them. Whereas buttermilk biscuits when frozen do not rise anymore in the oven, these biscuits do! To freeze, follow the recipe as directed until you get to the step of baking them. On the baking sheet, stick them in the freezer for a few hours. Then put them in all in a ziploc bag, date them, and put them back in the freezer. Just take as many out as needed, spray your cooking sheet and put directly into your pre-heated oven or toaster oven. Cook 8-12 minutes. Great if you only eat a few at a time! item not reviewed by moderator and published
Paula this recipe is just as great as my grandparents biscuits. The only diference is that they both never measured anything. Thanks so much for this great recipe...with measurements. I don't bother with rolling the dough out and cutting the biscuits, I just roll the dough into balls a little larger than golf balls, place them on my flat cast iron skillet (just like my grandparents)and then pat them down a bit. TOO GOOD...AND OH SO EASY!!! item not reviewed by moderator and published
Theese are the best ever! They melt in your mouth and are light as air. The best part is how EASY and quick they are. item not reviewed by moderator and published
These biscuits always turn out perfect. I've never been able to make decent biscuits until now. Thanks, Paula! item not reviewed by moderator and published
This is a great recipe. I highly recommend cutting them the height she has. I used cookie cutters which didn't make them as thick. I think they would be better thicker. Also, it took ours about 15 minutes in the oven instead of ten. item not reviewed by moderator and published
Made for my grandmother and husband, both thought they were the best biscuits they had ever eaten...and they can be pretty had to please. item not reviewed by moderator and published
Super easy, light, fluffy biscuits that melt in your mouth. My family LOVES these biscuits, and we all love Paula! item not reviewed by moderator and published
I love this recipe!! Not only is it easy, but they turn out so moist with a hint of sweetness.... Love them! item not reviewed by moderator and published
These biscuits are fantastic everytime I make them. They are melt-in-your-mouth good. item not reviewed by moderator and published
Mine always turn out great BUT I don't use quite a cup and a half of whipping cream Jenny. I usually pour the whipping cream in slowly and blend between pours. When it gets to the right consistency stop pouring. :) item not reviewed by moderator and published
Don't use a mixer its too much for these awesome biscuits. item not reviewed by moderator and published
Three ingredient, delicious Cream Biscuits is a known good fashion southern recipe, baked for years! Everyone has slight variations on flours/Bisquick and how much whipping cream but everything else is the same. Not that I hate seeing Paula get credit for it, she brought it to us and I couldn't find my Mom's recipe so I appreciate her "bringing it to the web for us" but my Grandmother used to make these with fresh cream as did many other country Grandmothers around her. Talk about delicious! item not reviewed by moderator and published

This recipe is featured in:

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