Sweet Cream Biscuits are a flaky biscuit made with heavy cream! This is the BEST biscuit you’ll ever make – completely from scratch and very easy to make. Using simple ingredients like flour, butter, baking powder, sugar and cream you’ll be busting out tender biscuits for Sunday brunch every weekend!

My favorite way to enjoy these biscuits is to make my famous strawberry shortcake (I have the easiest tip for the strawberries that makes strawberry shortcake the best summer dessert!) or with a little swipe of freezer jam on a lazy weekend morning.

Why This Recipe Won’t Fail

Cream Biscuits are the perfect biscuit, especially if you’re not used to making biscuits from scratch. They’ve got a sugary, crunchy outside and a soft and fluffy inside.

The heavy cream makes the difference! The fat from heavy cream makes these biscuits soft and moist because the water doesn’t evaporate out as quickly as milk.

Unsalted Butter is king!! During baking, the water in the butter evaporates into steam, this steam leaves behind air pockets that contribute to the craveable flaky texture of a biscuit! 

Ingredients in Southern Sweet Cream Biscuits

• Heavy Whipping Cream: This is one of the most important ingredients in a sweet cream biscuit. It adds liquid to combine the dry ingredients AND adds fat required for a tender and moist biscuit.
• Flour: I always use all purpose flour because it’s simple and has the correct protein for a flaky biscuit. See below for self rising substitute.
• Sugar: We are making sweet biscuits so a hint of sweet is essential. I especially love the crunchy texture on top with the sanding or turbinado sugar.
• Baking Powder: Give those babies height!
• Butter: Bringing the fat and the chemistry behind flaky layers.
• Egg: Adds a little richness so the biscuits bake up soft and tender.
• Salt: Just enough to balance the sweetness and bring out the flavor.
• Egg White: Brushed on top for that pretty golden shine.
• Sanding Sugar: The sparkling, sweet crunch that makes them feel extra special.

How to Make Sweet Cream Biscuits

1. Prep: Preheat the oven and line a baking sheet with parchment paper.
2. Whisk: Whisk together the dry ingredients.
3. Toss: Toss the butter in the dry ingredient until well coated. Use a pastry cutter to mix in the butter.
4. Cream: Beat the egg into the heavy cream and stir into the dry ingredients until combined. Mixture will be wet.
5. Fold and Press: Turn the dough out onto a floured

Our Easy Korean Beef Bowl Recipe is an easy beef dinner made up of thin, caramelized strips of marinated beef served over fluffy rice with stir fry veggies! And, it’s on your dinner table in just 15 min start to finish!

This easy dish is packed with Asian flavor and absolutely delicious for when you’re tired of deciding what to make for dinner!

What is Beef Bulgogi?

“Bulgogi” means “fire meat” in Korean and traditionally refers to marinated beef grilled over an open flame. However, I don’t really have time for that so we are going to use a skillet to make our quick and easy version!

Traditional Korean Beef Bulgogi for at Home Cooks

This simple rice bowl makes dinner a no-fuss all the success win tonight!

If you’ve ever made our VIRAL Korean Ground Beef Recipe you know why it went viral, it’s so deliciously easy! We are taking our quick and easy version and going back to the recipe that started it all, authentic Korean BBQ!

So, if you love the rich flavors of Korean bulgogi but want an easier version, this beef bulgogi bowl recipe is for you! We simplify the garlicky, sweet, and savory bulgogi sauce recipe for anyone trying to decide what’s for dinner tonight.

What You Need for Korean Beef Rice Bowls

• Boneless Ribeye or Top Sirloin: These tender cuts of beef stay juicy and flavorful when sliced thin and marinated. Ribeye adds richness from its marbling, while sirloin gives a leaner but still tender option.
• Soy Sauce: The salty, umami base of the marinade. It seasons the beef deeply and helps tenderize it while balancing sweetness and spice.
• Brown Sugar: Adds a subtle molasses sweetness that caramelizes during cooking, creating that signature glossy, flavorful coating.
• Sesame Oil: Brings warmth and nuttiness to the dish, rounding out the savory-sweet balance. Be careful…a little goes a long way!
• Garlic: Essential for depth and aroma — it infuses the beef with classic Korean BBQ flavor.
• Ginger Root: Adds a bright, zesty note that cuts through the richness of the beef and complements the soy and sesame.
• Mirin: A sweet rice wine that enhances umami and adds a gentle tang. It also helps the marinade cling to the meat.
• Korean Red Pepper Flakes: Adds the signature Korean heat and depth. Gochujang can be used as a substitute which gives extra richness and a touch of sweetness, while flakes keep it lighter.
• Vegetable Oil: Used for searing the beef quickly at high heat. It ensures caramelization without burning the sauce.

For the Bowls

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I am so beyond thrilled with how this ultra fluffy, creamy Peanut Butter Frosting turned out! With just six ingredients and about ten minutes of work you will find yourself piping this onto cakes, swiping it over brownies, and (let’s be honest) eating it straight off the spoon.

Fluffy, creamy, not too sweet, and peanut buttery without being pushy about it. Every photo you see here, I piled it on my Hershey’s chocolate cake. Is there any better match for this frosting? I think not!

This is the peanut butter frosting I put on everything chocolate in my kitchen. It spreads easily, but it also pipes up into proper pillowy piles for a cake. And it all comes together in about ten minutes with a mixer and a bowl.

Peanut Butter Frosting

Good peanut butter frosting is a balancing act. Too sweet and it stops tasting like peanut butter. Too heavy and it overpowers the cake.

I’ve been making this Peanut Butter Cream Cheese Frosting for years now and I’ll admit that it’s pretty awesome. But what I have really been wanting lately is a fluffy, creamy, light peanut butter frosting and I’ve nailed that with this peanut butter frosting recipe. I’m giddy over this, my friends!

This recipe makes enough frosting for a two-layer cake. For a pan of brownies or a 9×13 cake, you will want to halve the recipe. Or, if you’re like my family, you’ll happily make the full recipe and then top graham crackers, cookies, and everything else with the leftover frosting.

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Mother’s Day deserves more than a last-minute plan. Whether you are pulling off a Mother’s Day brunch, setting the table for a special dinner, or finishing the meal with a dessert she will talk about for weeks, this collection has everything you need to make the day feel as thoughtful as she deserves. No restaurant reservations required.

Special Brunch Recipes

There is nothing quite like a Mother’s Day brunch spread that feels special without requiring a culinary degree. These recipes are beautiful, delicious, and totally doable whether you are cooking solo or putting the kids to work in the kitchen.

With a buttery, crispy flour tortilla wrapped around melty Pepper Jack cheese and incredible pork carnitas along with a sprinkling of fresh cilantro, this Carnitas Quesadilla is the best lunch I’ve had all week. If you’re making carnitas, add this one to your meal plan. You can thank me later.

Friends, this recipe for carnitas quesadillas is exactly what happens at my house in the days after I make a batch of my slow cooker pork carnitas or pork carnitas in the oven. Leftover carnitas are absolutely perfect for adding to salads, rice bowls, and more.

But, this quesadilla that makes me actively happy about those leftovers. As in, I wake up grinning thinking about lunch. Don’t judge me for that, okay?

Crisp buttery edges. A gooey tangle of cheese and shredded pork in the middle. A little cilantro, because it needs that fresh green pop. That’s the whole thing. And, since the meat freezes like a dream, once you start making carnitas, you’ll always have it on hand.

Carnitas Quesadilla

There are only a handful of foods I could genuinely eat every single week, and carnitas are darn near the top of that list. A batch usually goes pretty fast around here, but whenever there’s a cup or two lingering in my fridge and I’m feeling like treating myself, rest assured that I’m going to use it in this carnitas quesadilla recipe.

And, while I love cheesy quesadillas, I do not actually like my quesadillas overloaded with cheese. I know, I know. Hot take. But, it just makes me feel so lethargic. So, I err on the side of using just enough cheese to hold everything in place. But, if YOU want to add more? I’m on board. Follow your heart.

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