V's Creamy Biscuits

"Everybody has their favorite biscuit recipe, and I'm no exception. This is a family favorite for breakfast or dinner!"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by diner524 photo by diner524
Ready In:
15mins
Ingredients:
6
Yields:
12 biscuits
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ingredients

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directions

  • Preheat oven to 425 degrees F.
  • In a medium bowl, stir together the flour, salt, baking powder and sugar. Cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour.
  • Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.
  • Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

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Reviews

  1. Wow! The best biscuits I have ever eaten. My family inhaled them. Absolutely addictive. Thanks for a wonderful recipe!
     
  2. I made these for breakfast this morning. These were so quick to make and so good!!!! I have normally made biscuits with either butter and/or shortening, so when I saw this recipe, I just had to try them with the heavy cream. Boy, am I glad I did, these are lighter/fluffier and just delicious!!! The only difference I made was to cut the recipe in half. Thanks for posting a great recipe!!!
     
  3. Excellant biscuits V. Rich, big, tender, creamy and oh so tasty. We really enjoyed these quick and easy to make biscuits. I liked the addition of the whipping cream as a fat, it has made the biscuits even more tender. I will be making these again often. Thanks Chef Vseward for sharing another winner.
     
  4. I have been on a quest to find a favorite biscuit recipe for our family since we're no longer living in the U.S. and I can't just pop open a store bought can of biscuits. So far, all the recipes I've made have been good (edible), but this is the one my teenage boys said "YUM, this is a keeper!". And rest of my family agrees. My search is over, I'm adding this to my personal cookbook, and moving on to conquer other foods! The dough was a little more wet than others I've used, but that could be due to my substitutions (see below). Once I began working with it on a floured countertop, it became very easy to work with, so I probably had added too much liquid. They baked up light and fluffy on the inside with just a little crunch on the bottom and top. I made these variations: instead of heavy whipping cream (expensive where we live)I searched online for a substitute and used 1/3 c. softened (almost melted) butter and 3/4 c. milk for each cup of flour used. Also, because I made the biscuits about 1 1/2 to 2 inches tall, they were huge and had to bake about 14 minutes for the insides to not be doughy. Before baking, I also used my fingertip to top each biscuit with a little milk which made them brown nicely. Using 1 1/2 times the recipe, it made 9 huge biscuits. Topped with a little sausage gravy, one biscuit filled me up -- definitely hit the spot! Thank you for posting this -- I'll be looking through your other listings, too.
     
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Tweaks

  1. I have been on a quest to find a favorite biscuit recipe for our family since we're no longer living in the U.S. and I can't just pop open a store bought can of biscuits. So far, all the recipes I've made have been good (edible), but this is the one my teenage boys said "YUM, this is a keeper!". And rest of my family agrees. My search is over, I'm adding this to my personal cookbook, and moving on to conquer other foods! The dough was a little more wet than others I've used, but that could be due to my substitutions (see below). Once I began working with it on a floured countertop, it became very easy to work with, so I probably had added too much liquid. They baked up light and fluffy on the inside with just a little crunch on the bottom and top. I made these variations: instead of heavy whipping cream (expensive where we live)I searched online for a substitute and used 1/3 c. softened (almost melted) butter and 3/4 c. milk for each cup of flour used. Also, because I made the biscuits about 1 1/2 to 2 inches tall, they were huge and had to bake about 14 minutes for the insides to not be doughy. Before baking, I also used my fingertip to top each biscuit with a little milk which made them brown nicely. Using 1 1/2 times the recipe, it made 9 huge biscuits. Topped with a little sausage gravy, one biscuit filled me up -- definitely hit the spot! Thank you for posting this -- I'll be looking through your other listings, too.
     

RECIPE SUBMITTED BY

I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
 
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