Heavy Cream Biscuits

"America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream--do not substitute a lower fat product."
 
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photo by krohndog photo by krohndog
photo by krohndog
Ready In:
37mins
Ingredients:
5
Yields:
8 biscuits
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ingredients

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directions

  • Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
  • Whisk the flour, sugar, baking powder, and salt together in a big bowl.
  • Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
  • Turn the dough out onto a lightly floured surface and gather into a ball.
  • Knead the dough briefly until smooth, about 30 seconds.
  • Pat the dough into an 8-inch round, about 3/4-inch thick.
  • Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
  • Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
  • Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
  • Transfer to a wire rack; let cool for 5 minutes, then serve warm.
  • Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
  • They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
  • Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.

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Reviews

  1. I have been looking for a better, easier biscuit recipe, and this is it! Easy to make, fluffy biscuits! I left the sugar out, as I don't care for sugar in my biscuits. They were perfect!
     
    • Review photo by krohndog
  2. Delicious! I never have heavy cream on hand so searched for a recipe to use it. I've been craving baking powder biscuits but just not enough for the mess of cutting in butter by hand or hauling out the food processor. This was simple and turned out pretty well. I baked 8 min, spun, then 8 more minutes. I should've taken them out then, but thought they needed 2 more. Nope! Got the bottoms a bit too brown. My fault though, the recipe's stated time is on the money! I cut them into 9 squares instead of cutting circles to limit my usual heavy handedness. I also brushed some melted butter on when they came out. So yummy! Beautiful texture! Can't wait to have some egg sandwiches!
     
  3. I love this recipe! So easy and quick to make using the cream. Great texture and flavor. Thanks for posting.
     
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Tweaks

  1. I left the sugar out of the recipe, as I don't care for sugar in my biscuits. These were easy to make, fluffy, and tasted great!
     

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