Homemade Cream Biscuits Recipe
Stacey Mebs | Bake.Eat.Repeat.These homemade cream biscuits use only 4 ingredients! They take just minutes to mix up and result in wonderfully flaky homemade biscuits you will love.
Ah, homemade biscuits. One of my favourite foods in the world.
Especially when it’s alongside a hearty bowl of this slow cooker chili. That almost needs to have a warm and flaky, fresh from the oven, homemade biscuit with it! Or soup! Any soup - I love biscuits with my soup.
Evidently I enjoy my comfort food. What can I say?
There's just something about buttery, flaky, warm bread - it can't be resisted. Even better when you can have that homemade biscuit taste with the ease of just four ingredients and a few minutes of your time.
Because that's literally all these homemade cream biscuits take. Minutes. That's it. No cutting in butter or anything - and you still get those lovely flaky layers that we all love in our biscuits.
You will likely have them ready to put in the oven before your oven is even preheated. That's how easy they are.
Using heavy cream as the source of both the fat and the liquid in these biscuits makes them a lot faster to make then your typical buttermilk biscuit recipe.
They taste a bit different, and are definitely best the day they are made, but you still have the crisp exterior and soft interior with all the flaky layers. In short, these homemade cream biscuits are amazing, and you should probably make some to have with your dinner tonight.
Only four ingredients - flour, baking powder, salt and cream. You very likely already have everything you need to be enjoying a warm biscuit in approximately 20 minutes.
As far as comfort food goes, it doesn't get much better then that! And if you want them to be a bit healthier, they are also fantastic if you replace half (or even all) of the all purpose flour with whole wheat flour.
I often make them this way - then I can feel a bit better about eating too many of them!
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Homemade Cream Biscuits Recipe
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Ingredients
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Heavy Cream
Directions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silpat liner.
- Whisk together the flour, baking powder and salt in a large bowl.
- Add the cream and mix until the dough starts to come together slightly.
- Turn it out onto a lightly floured countertop and press the dough together with your hands into a rough rectangle about one inch thick.
- Fold the dough over onto itself and then turn it 90 degrees. Press it out into a one-inch thick rectangle again.
- Repeat the folding 4-5 times, at which point the dough will no longer be super crumbly and then cut out 2 1/2-inch circles.
- Press the scraps together and cut out the remaining biscuits.
- Place on the prepared baking sheet and bake until lightly browned, 12 to 15 minutes.
- Serve immediately.
Notes
- I have found that folding the dough, pressing it out, and repeating this 4-5 times makes the flakiest biscuits that rise the highest. Make sure not to twist the cutter when cutting the biscuits out as this will seal the edges and prevent them from rising.
Recommended
- Published:
- Author:
- Stacey Mebs
- Cooking Method:
- Baked
- Category:
- Lunchbox
- Tags:
- Lunchbox, Biscuits, Bread, Quick Bread, Baked, Baking, Side Dishes
- Related Recipes:
- Lunchbox Recipes, Biscuit Recipes, Bread Recipes, Quick Bread Recipes, Baked Recipes, Baking Recipes, Side Dish Recipes
- Recipe Yields:
- 8-10 biscuits
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Stacey Mebs
Recipe Yields: 8-10 biscuits
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Nutrition Facts
Amount Per Serving
