Serves 12
20 min
Light and Tender Cream Biscuits
Recipe GLPR95c9cab6e9e3cd
These simple cream biscuits deliver a tender, delicate crumb with minimal ingredients. Heavy cream replaces butter, creating biscuits that are light and fluffy without being overly rich. Perfect for breakfast or served alongside soups and stews. Ready in just 20 minutes.
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Ingredients
2 cups all-purpose flour
1½ tablespoons baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
1½ cups heavy cream
as needed all-purpose flour for dusting
Directions
Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
Pour the heavy cream into the dry ingredients and stir with a wooden spoon or fold gently with a spatula until a soft dough just comes together. Do not overmix—the dough should be slightly shaggy and moist.
Turn the dough out onto a lightly floured work surface. Gently pat it into a disk about 3/4 inch thick, being careful not to overwork it.
Using a sharp knife or biscuit cutter, cut the dough into 12 equal portions. If using a cutter, press straight down without twisting to help them rise evenly.
Place the biscuits on your prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 to 15 minutes, or until the tops are light golden brown. The biscuits should be tender and just set in the center.
Remove from the oven and serve warm. They are best enjoyed fresh from the oven.
