Quick and easy cream biscuits are the definition of simplicity

I spotted these biscuits on the kitchen a little while ago and promptly saved the recipe based on this photo. Don’t those look delicious… all tall and cloudy? Previously, I had only used butter as the fat in biscuits, so I was curious to see how replacing it with cream would change the texture. I’m always hungry for excuses to try recipes like this, so I grabbed fresh organic cream the next time I went to the store and got to work.

A very short list of ingredients make this recipe super simple to put together:

  • 2 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups heavy cream (divided)

Set up a layer of parchment paper across the bottom and up 2 sides of an 8″x8″ pan. Preheat oven to 425°F degrees. (the recipe called for a metal 8″x8″ pan, but I only had pyrex and it worked fine.)

Grab a big mixing bowl and measure out all your dry ingredients into it. Measure out the cream into a separate cup. Use a whisk to stir and incorporate the dry ingredients. Grab a spoon and stir the dry ingredients while pouring in the cream. Stop pouring when there’s still roughly a 1/4 cup of cream left, but keep stirring to combine the ingredients.

Stir until the ingredients hold together as a shaggy dough. It should not be wet. If it is, add more flour until the mixture pulls away from the mixing bowl.

Dump the dough on to a well floured surface. Pour the rest of the cream into the bowl and use it to gather up any loose flour and dough, then pour this into the rest of the pile.

Gently knead the dough, bringing together frayed edges while folding the mass in thirds. Form the dough into a rough square.

Using a sharp knife, cut the dough square into thirds, then into ninths.

Arrange the nine pieces in your parchment-lined baking vessel. I decided to brush the tops with additional cream because I thought the protein in it would help create browning. Adding another pinch of good kosher salt was my addition as well.

Bake for 13-18 minutes, or just keep checking for a perfectly browned top every four minutes after the first fifteen like I do. I can’t help it.

Voila! The finished product was crumbly and fluffy in the center, with a crispy browned top which added some nice texture.

I enjoyed these biscuits with a nice cup of tea, which makes for an exceptional start to a Sunday morning. Hopefully you enjoy them as much as I did.

4 comments posted

  1. Posted by s - 04/04/2012


  2. Posted by ArtGal - 04/09/2012

    I tried these using my gluten-free flour and they turned out SPECTACULAR!!! :)

  3. Posted by Matt Fetissoff - 04/09/2012

    ArtGal: Good to hear they made your day brighter :)

  4. Posted by Margaret Lukens - 04/16/2012

    I use a similar recipe to make chicken pot pie with biscuit crust. Make about 1-1/2 cups of sauce using chicken broth only or part broth, part milk. Add a couple or 3 cups of **cooked** carrots, celery, potatoes, peas, mushrooms – whatever you like in your chicken pot pie – plus shredded cooked chicken (2 cups at least). Season with salt, pepper, thyme, parsley, nutmeg, or whatever you like in pot pie (for me, salt, pepper, thyme & nutmeg). Top with biscuit dough, leaving a little space between each biscuit, and bake until the filling is bubbling and the biscuits are baked, 20-25 minutes. It’s one of my favorite comfort-food dishes.

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