Knead: Turn the dough out on a lightly floured surface and knead the dough, folding it over on itself 5 or 6 times until the dough comes together, adding more flour if necessary. Try not to over-mix, you just want to get to the point where no dry flour remains at the bottom of the bowl.ģ. Stir in the cream: Switch to a wooden spoon or silicone spatula and stir in the cream until a shaggy dough forms. Mix the dry ingredients: In a large bowl, combine flour, baking powder, and salt. Salted or unsalted butter will work fine here.ġ.
Melted butter: The biscuits are brushed lightly with melted butter before baking to help a bit with browning and then again after they come out of the oven so you get plenty of buttery flavor.Check out my post What to Do With Leftover Heavy Cream for storage tips and recipe ideas for the leftovers. Heavy cream: This recipe won’t use up an entire carton of heavy cream.All-purpose flour: Proper flour measurement is fairly important in this recipe (too much flour and your dough isn’t going to come together), so be sure to follow the measuring instructions in the recipe.Once the dough is cut out, the biscuits are brushed with melted butter, so they bake up perfectly soft and fluffy with buttery, slightly crispy exteriors and are completely irresistible. Unlike traditional buttermilk biscuits which require you to rub chilled butter into flour, cream biscuits are made with heavy cream, so all you have to do is whisk together 4 ingredients and then stir in cream. These biscuits can be mixed, baked, and on your table slathered in butter and honey in about 20 minutes. With buttery, lightly crispy outsides and soft, fluffy interiors, they’re a quick and crowd-pleasing side dish.Įveryone should have a good biscuit recipe up their sleeve.Īnd for nights when you have a pot of soup simmering on the stove and need a quick and easy side dish to serve alongside, you couldn’t ask for a better biscuit recipe than this one. These cream biscuits can be on your table in about 20 minutes.
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