Cream biscuits are impossibly tender, buttery and delicious, and ready to eat in about 20 minutes.
Cream biscuits are melt-in-your-mouth tender and can be made, start to finish, in about 20 minutes, with only about 8 minutes of that being hands-on time. No joke.
Since I'm writing this in the fall, smack dab in the middle of apple season, my current obsession is freshly baked cream biscuits in the morning, slathered with a thick layer of Apple Butter.
In the spring and summer, I adore a warm biscuit spread with Strawberry Rhubarb Jam.
Used in this Recipe:
Simple Cream Biscuits
These Cream Biscuits are deliciously tender, buttery, and ready to eat in about 20 minutes.
Ingredients
- 3 cups unbleached, all-purpose flour
- 1 ½ tablespoon baking powder
- 3 tablespoon granulated sugar
- 1 ½ teaspoon salt
- 2 ½ cups plus 2 tablespoon heavy cream
- 6 tablespoon salted butter, melted
Instructions
- Line a baking sheet with parchment paper and heat the oven to 400 degrees.
- Add the flour, baking powder, sugar, and salt to a large mixing bowl. Stir with a wire whisk to combine. Slowly pour in the cream, stirring with a wooden spoon or rubber spatula, just until all the dry ingredients are moistened. Using your hands, knead the dough inside the bowl 4 or 5 times to bring it together. Do not over work the dough.
- Turn the dough out onto a lightly floured work surface and pat into a circle that's approximately 1-inch thick. Run a spatula underneath the dough to unstick it from your work surface. Then, using a 2 ½-inch biscuit cutter, cut out biscuits and lay them on the parchment covered baking sheet, spacing them evenly. You should get 10-12 biscuits, re-patting the scraps as necessary.
- Brush the tops of the biscuits with about half of the melted butter and bake for 12-15 minutes, until the tops of the biscuits are a light golden brown.
- Immediately brush the tops of the biscuits with the remaining melted butter and serve.
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Melane says
What about adding the butter?
Rebecca Blackwell says
Hi Melane! The 6 tablespoons of melted butter is for brushing over the tops of the biscuits (see step #4 in the recipe). There isn't any actual butter in the dough itself, just cream. If you're looking for a biscuit recipe that uses butter in the dough, check out this recipe for Buttermilk Biscuits. Please let me know if you have any other questions! xo
Missie Woody says
Just made these for dinner! I baked the first batch like you said and the second batch I flipped them halfway through. We ended up liking the second batch a little better because they held together better and had a crispy golden top and bottom.
Rebecca Blackwell says
Hi Missy! I love that you flipped them over halfway through baking! What a great idea. I made a batch this morning and wish I would have seen your comment before I baked them because now I can't wait to try that! Thanks so much for taking the time to let me know that you enjoyed this recipe! xo
Lisa says
Very good flavor and tender. Mine were too tender I think, they were very crumbly, any hints on what I might have done wrong ?
Rebecca Blackwell says
Hi Lisa! Two things might have happened with your biscuits: There might have been a smidge too much flour; easy to do, especially if the flour is kind of packed down in the container you store it in. Or, you may have needed to work the dough together a bit more. Making biscuits is this tender balance between kneading the dough a couple of times to bring it together while not overworking it. I've found that most people have a tendency to overwork the dough, which results in biscuits that are kind of tough. It sounds like you might have gone the opposite way and not kneaded it enough. The next time you make these, you're looking for a sticky dough that you've kneaded 4 or 5 times into a mixture that's cohesive, but not even close to as smooth as you'd want for a bread dough. As, I'm reading this response back to myself, I'm not sure it that's helpful at all. I wish I could just invite you over and we'd make a batch together. 🙂