Cream Biscuits
Cream Biscuits are the luxury cousin of everyone's favorite Buttermilk Biscuits, made using heavy cream rather than butter. What a treat!
Cream Biscuits.
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!
Whoa.
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.
Enjoy!
And don't forget to swing by The Bake Dept for more on this recipe and other mouth-watering treats!
Cream Biscuits
Recipe details
- 8 biscuits
- Prep time: 10 Minutes Cook time: 17 Minutes Total time: 27 min
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