Cream Biscuits are biscuits made with only four ingredients – all-purpose flour, baking powder, salt and heavy cream. I once saw a TV chef make these biscuits and I was fascinated – a biscuit that did not use shortening, which has to be cut into the dry ingredients with a pastry blender? I was a bit skeptical so I prepared a batch of Cream Biscuits in my own kitchen and I was very impressed! Cream Biscuits are the quick and easy way to prepare a delicious biscuit with a soft, fluffy interior and a light brown crusty exterior. Cream contains enough fat to replace the shortening found in most recipes for biscuits.
To make Cream Biscuits, all-purpose flour (or cake flour may also be used) is mixed with baking powder and salt. Then cream is poured into the dry ingredients and stirred until all the ingredients come together to make a dough. I use a bread board (with some flour on it) on which to shape the dough together, kneading it just a few strokes to bring it into a cohesive mass.
I don’t even use a rolling pin to roll out the dough. I use my hands and pat the dough into a circle, then use an inverted glass (that’s a redneck biscuit cutter!)or biscuit cutter to cut out the Cream Biscuits. Handle the dough as little as possible as too much mixing can produce heavy tough biscuits. Next I place the Cream Biscuits on a greased cookie sheet and bake them for 12 to 15 minutes at 425°F. When they come out of the oven I like to brush some melted butter on the tops of the biscuits for more great flavor!
Cream Biscuits Recipe
- 2 cups all-purpose flour (cake flour may also be used)
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- Preheat oven to 425 degrees F.
- In a bowl, sift together flour, baking soda and salt.
- Add cream and stir the mixture until it just forms a dough. Gather dough into a ball.
- On a lightly floured surface knead the dough gently and pat it out 1/2-inch thick.
- Cut out biscuits and place on light greased baking sheet.
- Bake in middle of the oven for 12 to 14 minutes or until pale golden brown.
- Add Parmesan cheese or cheddar cheese to the dough or chopped fresh herbs to your taste!
The recipe for Cream Biscuits produces 6 to 8 biscuits, depending on the size of the biscuit cutter. If you have a large number of people to feed you may need to double the recipe. I store leftovers in a plastic storage bag and my husband loves to make sausage biscuits the next day with the leftovers.
Unbaked biscuits can be frozen by placing them on a baking sheet, covering them and allowing them to freeze. When frozen the biscuits may be placed in a freezer container or plastic freezer bag. To serve them, bake the frozen biscuits according to recipe directions, increasing the baking time about 5 minutes or until biscuits are golden brown.
Grated Parmesan cheese, Cheddar cheese, chopped bacon, blueberries and/or chopped herbs could be added to the dough for some flavor variations. Add the special ingredients you like to individualize this recipe!
Homemade biscuits give a wonderful lift to even the simplest meal. Soups, stews and chowders are enhanced by the addition of hot fluffy biscuits. Hot and fresh from the oven, biscuits are almost impossible to resist! When I was growing up we considered a nice biscuit with butter and jam to be an excellent dessert.
I hope after reading this post that you have decided that making a delicious biscuit is easier than you might have thought.
What’s your favorite way to eat a biscuit?
Remember to Savor the Flavor!
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