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 prepared from start to finish in about 20 minutes, with only roughly eight minutes of hands-on work. No joke.
Right now, in the middle of apple season, I love serving these warm cream biscuits with a thick smear of apple butter for breakfast. In spring and summer they’re delightful with strawberry rhubarb jam.
Used in this Recipe:
- Wilton Biscuit Cutting Set
📖 Recipe
Simple Cream Biscuits
About 12 biscuits
8 minutes
12 minutes
20 minutes
These cream biscuits are tender, buttery, and ready to enjoy in about 20 minutes.
Ingredients
- 3 cups unbleached all-purpose flour
- 1 ½ tablespoons baking powder
- 3 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 2 ½ cups plus 2 tablespoons heavy cream
- 6 tablespoons salted butter, melted
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Gradually add the cream, stirring with a wooden spoon or rubber spatula until the dry ingredients are just moistened. Using your hands, gently knead the dough in the bowl 4 or 5 times to bring it together. Do not overwork the dough.
- Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Slide a spatula underneath to loosen it, then cut out biscuits with a 2½-inch cutter. Arrange the biscuits on the prepared baking sheet, spacing them evenly. Re-pat scraps as needed to cut additional biscuits (you should get about 10–12).
- Brush the biscuit tops with about half of the melted butter. Bake for 12–15 minutes, until the tops are light golden brown.
- Immediately brush the hot biscuits with the remaining melted butter and serve warm.
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