Heavy Cream Biscuits

baked cream biscuits on a white metal tray.

Heavy 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 - The best-tasting biscuits!

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 cold heavy cream
1 tablespoon melted butter for brushing

Instructions

Prep. Preheat oven to 425°F and line a medium baking sheet with parchment paper and set aside.
Mix dry ingredients. Add 2 cups flour, 1 tablespoon baking powder, 2 teaspoon sugar and 1 teaspoon salt into a medium bowl. Whisk until combined.
Finish dough. Add 1½ cups heavy cream in three additions, stirring with a wooden spoon after each addition until evenly mixed.
👉 Adding the cream gradually helps create a fluffy texture.
Knead gently. Transfer the dough to a lightly floured work surface and sprinkle a little flour on top. Gently fold the dough over itself 2–3 times, just until it looks fairly smooth. Be careful not to overwork it, as this can make the biscuits less tender.
Cut. Pat the dough into a rectangle about ¾ inch thick. Use a biscuit cutter (mine is 2¼ inches wide) to cut out the biscuits and then place them on the prepared baking sheet, touching each other. This will help them rise well.
👉 When cutting the biscuits, press straight down with the biscuit cutter, and don't twist or turn it. Twisting the cutter seals off the edges and keeps them from rising as much.
Gather the leftover scraps and gently press them together to cut out a few more biscuits.
Bake. Brush the tops with melted butter and bake for 18–22 minutes, until lightly golden brown.
These biscuits are best served warm, slathered with salted butter. So simple, but so good!

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