These cream biscuits are a study in simplicity: tender, buttery-tasting, and incredibly easy to make. Unlike traditional biscuits that require “cutting in” butter or shortening, these rely on heavy cream as the fat, which means the dough comes together in minutes with almost no fuss. The result is a light, fluffy biscuit with a golden top and a soft crumb. They’re versatile, too—serve them warm with butter and preserves, smothered in sausage gravy, or split and topped with strawberries and whipped cream for a rustic shortcake.
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1 1/2 cups heavy cream or whipping cream
2-3 tablespoons melted butter (for brushing)
METHOD:
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
Pour in heavy cream and stir gently with a fork until the dough just comes together. Do not overmix.
Turn dough onto a lightly floured surface and knead 2–3 times, just enough to form a cohesive mound.
Pat (or roll) dough into a 3/4-inch-thick round. Using a 2–2 1/2-inch biscuit cutter, cut out biscuits. Gather scraps, gently press together, and cut additional biscuits until all dough is used. Arrange biscuits close together on the prepared baking sheet. Brush tops lightly with melted butter.
Bake for 12–14 minutes, or until biscuits are lightly golden. Remove from oven and brush tops again with melted butter.
Enjoy warm with butter and jam, as a savory base with gravy, or as a sweet shortcake with fruit.
BAKER’S TIP:
For best results, use fresh baking powder—ideally less than 6 months old. Old baking powder loses its leavening power, leading to flat or dense biscuits. To test freshness, stir 1 teaspoon of baking powder into 1/3 cup of very hot water. If it bubbles vigorously, it’s still active. If the reaction is weak, replace it with a new tin.
YIELD: 10–12 biscuits, depending on cutter size
