Cream Biscuits – The Best Biscuit to Risk It

Every year, you dream about putting out fresh, homemade biscuits on the holiday table; but fear of failure, and the convenience of those popping fresh tubes, makes it nothing more than an annual fantasy. Then, you found out about these cream biscuits.

Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which not only makes the recipe fast and easy, but also produces a biscuit that’s light, moist, and flaky. To that end, try and get some self-rising flour. You can make your own (see below), but for whatever reason, the pre-mixed stuff seems to work better. 

As far as cutting goes, I don’t like to roll the dough too thin just to get more cuts. I do it about 5/8-inch thick, cut six nice biscuits, and then use the trimmings to get 4 or 5 more. You can get 12, but that depends on the exact size of your cutter. The nice thing about this dough is that re-rolling doesn’t seem to damage the texture.

If you do decide to raise your biscuit game this holiday season, maybe think about adding some chopped rosemary or sage to the melted butter. That would add some extra aromatic savoriness, not to mention make your kitchen smell really good. I hope you give these easy cream biscuits a try soon. Enjoy!

Ingredients for 10-12 Cream Biscuits:

2 cups self-rising flour (You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)

1 tbsp sugar

1 1/2 cups heavy cream
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned