Cream Biscuits

These Cream Biscuits are one of the easiest homemade biscuits you'll make! Made using only 4 ingredients, they are soft, fluffy, and tender on the inside with a crisp exterior and they’re ready in about 30 minutes. No buttermilk, no shortening, no butter, no food processor. Just stir, cut, and bake - Exceptionally tasty!

Course Dinner

Cuisine American

Keyword cream biscuits

Prep Time 7

Cook Time 20

Total Time 27

Servings Biscuits

Calories 210kcal

Author Maria Doss

Equipment

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1 ½ cups heavy cream
1 tablespoon melted butter, optional

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper and set aside.
Add all purpose flour, baking powder, sugar and salt into a medium bowl and whisk until combIned.
Add heavy cream in three additions, stirring with a rubber spatula or wooden spoon until evenly distributed after each addition.
Pro tip: Incorporating the heavy cream in stages, creates a fluffy texture.
Transfer the dough onto a lightly floured work surface. Sprinkle a little flour on top, and then fold the dough gently 2 to 3 times, onto itself, without working the dough too much, until it looks fairly smooth.
Pro tip: Too much kneading will cause you to overwork the dough, which will make then cream biscuits tough.
Pat it down into a rectangle about ¾ inch thick. Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits and place them on the prepared baking sheet, 1 to 2 inches apart.
Tip: Once you've cut out as many biscuits as possible, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits.
Brush the biscuit tops with melted butter. Bake for 18 to 22 minutes, until the tops are lightly golden brown.
These are outstanding served warm, with a slather of salted butter.

Video

Notes

Use cold heavy cream - It is important to keep the heavy cream as cold as possible. Avoid letting the dough sit at room temperature before baking the biscuits.

Cutting the biscuits - Press straight down with your biscuit cutter and do not twist or turn it. Twisting the cutter seals off the edges and keeps them from rising as much.

Never overwork the dough - Overworking and over-handling will result in tough, hard or flat cream biscuits.

Nutrition