Cream Biscuits

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Cream Biscuits with only four ingredients are the simplest ever to make. High, light, tender and so easy to make, it's a great biscuit recipe for beginners.

Prep Time20

Cook Time18

Total Time38

Course: Biscuits

Cuisine: American

Keyword: Biscuits, Cream Biscuits, Easy Biscuits

Servings: Biscuits

Calories: 326kcal

Author: Helen S. Fletcher

Equipment

2 ¾" Round cutter or whatever size and shape you desire.

Ingredients

2 ½ cups cake flour (300 grams)
1 tablespoon baking powder
1 teaspoon salt
1 ½ to 1 ⅔ cups heavy cream
1 to 3 tablespoons granulated sugar for sweetened biscuits

Instructions

Two baking times are given depending upon how you like your biscuits. Preheat
For a softer top and bottom preheat the oven to 350° F.
For a crisper top and bottom, preheat the oven to 450°F.
Place the flour, baking powder, salt and sugar if using in a mixing bowl. Blend together.
With the machine running, pour the cream in a steady stream. The dough should be somewhat sticky. If it is not, add more cream.
On a lightly floured surface, knead the dough 5 or 6 times to bring together, then pat or roll the dough to about ¾ inch thick. Cut out desired shape and size. I used a 2 ¾" round cutter. Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.
Cut the out in desired shape and size. I used a 2 ¾" round cutter. When cutting the biscuits cut straight down and bring it straight up. Do not twist it or the biscuits will be lopsided. Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.
If you bake the biscuits at 350 degrees for 15 to 18 minutes they will have a softer top and bottom.
If you bake them at 450 degrees for 8 to 10 minutes they will have a browner and crisper top and bottom.
The biscuits are best served warm from the oven but will keep for a couple of days under a cover.
Unbaked biscuits can be frozen and then stored in a freezer bag to be baked off as needed. They can also be frozen baked and stored in a freezer bag. Thaw at room temperature then refresh in a 350°F oven for 10 to 12 minutes. Serve warm.

Notes

There are always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of unsifted cake flour. Others may use different weights so use whatever they suggest.

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Cake flour is important to the soft, fluffy outcome of these biscuits. It has the lowest protein or gluten count of the white wheat flours.

Heavy cream with 36 to 40 percent butterfat is used here.

Beat just until the dough comes together. It does not form a ball.

To re-roll push the dough together or knead it lightly.

Nutrition