Cream Biscuits
It took me a long time to make basic biscuits; mostly I’ve attempted non-dairy biscuits, “easy” biscuits, and other biscuit-adjacent things. This one still isn’t a basic milk-and-butter recipe; instead it uses heavy cream, which I had left over after I made a biscuit-adjacent recipe. It was inspired by The Spruce Eats' cream biscuits, but a cup and a half of cream seemed like an odd amount to have left over so I cut it down to one cup.
Makes about 6 biscuits.
Ingredients
- 1 ⅓ c. flour
- 2 tsp. baking powder
- 1 heaping tsp. sugar
- ½ tsp. salt
- 1 c. heavy cream
- 1 T. melted butter (for brushing)
Directions
- Preheat oven to 425° with convection.
- Prepare a baking sheet with spray or parchment paper.
- Mix dry ingredients well.
- Mix in cream without overmixing.
- Knead gently, then roll out to ¾" thick.
- Flour the top well if it’s still sticky, and cut out with a biscuit cutter or a large cookie cutter.
- Place on the prepared baking sheet. Don’t worry if they’re crowded.
- Bake for 12–14 minutes or until golden on top.
- Remove from oven and brush tops with melted butter.
Serve warm.
Variants
You can substitute whipping cream. To substitute sour cream, see my easy sour cream biscuits recipe. To make this recipe “easy”, try a self-rising cream biscuit recipe like The Seasoned Mom’s.
For non-dairy biscuits see my coconut oil or Guinness biscuits.
For sweet biscuits, up the sugar to 2 tablespoons and add pie spices.
For savory biscuits, add herbs, spices, and/or up to a cup of shredded or grated cheese.
You can bunch cold biscuits together in a greased pan to encourage them to rise higher.
