Cream Biscuits are the luxury cousin of everyone's favorite Buttermilk Biscuits, made using heavy cream rather than butter. What a treat!
Oh my word.
You need to try these.
In under a half hour, you'll have these luxuriant biscuits in your face.
What's with the cream? It substitutes for the butter. So, the only butter in these are actually on the outside, not inside.
Can you substitute another dairy for the cream? Well, no. As there's no butter inside these delicious biscuits, the cream's butterfat makes up the difference. Another dairy won't cut it....ahh, cut, biscuit pun.
You'd have any other type of biscuit, and probably not successful without the cream.
Looking for other biscuit recipes then? Swing by The Bake Dept!
Be sure to mix gently to avoid the dreaded over-mixing and over-working the dough.
Just before baking, brush all six sides with butter. You can go ungreased on a baking sheet but feel free to use parchment or a silicone baking mat for easy clean up.
Go for a light golden brown (these I admit are a tad too brown) so the biscuits are extra special super fluffy!
I just drooled myself.
Serve hot and fresh right out of the oven when they're at their best.
Got leftovers? Split and toast, slather with butter and jam....ok, I have to go, I have to go make some of these now.
And don't forget to swing by The Bake Dept for more on this recipe and other mouth-watering treats!
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- 2 teaspoons (10 g) granulated sugar
- 1 teaspoon (6 g) fine sea salt
- 1 to 1 1/2 cups (237-355 ml) heavy cream, cold
- 3 tablespoons (42 g) unsalted butter, melted and cooled
- Begin preheating the oven to 425° F (218° C).
- Into a large bowl, add the flour, baking powder, granulated sugar, and salt then whisk to combine.
- Pouring slowly, add 1 cup of the heavy cream and stir everything together gently with a nonstick spatula without overworking until a ball of dough begins to form. If the dough is too dry, add up to the remaining 1/2 cup of cream, 1 tablespoon at a time.
- Lightly flour the work surface and turn the dough out onto it. Pat the dough into a rectangle or square about 1/2" thick. With a knife or dough scraper, slice the dough into 8 equal squares.
- Brush the bottoms with the melted butter then set the squares on an ungreased baking sheet (line with parchment paper or silicone mat as desired for easier clean up). Brush all the remaining sides with the butter.
- Place the sheet in the oven and bake for 11-17 minutes, until lightly golden brown, as desired. Serve hot from the oven.
- Lots of excellent tips for ensuring success baking these biscuits along with loads of other great recipes over at the The Bake Dept! Click the link below for all the details.