Perhaps the operative name for this recipe should be Dream Biscuits rather than Cream Biscuits. I’ll admit that I’ve been fearful of taking on homemade biscuits but this recipe has changed my life.
After having tried a couple different biscuit recipes in the past (these pecan sour cream biscuits and these thyme and cheddar biscuits), I felt like I was always doing something wrong. I could never get those tall, flaky biscuits that I kept seeing everywhere. And man it was frustrating!
How to Make Cream Biscuits
With one bowl, a wooden spoon, and less than 10 minutes of prep time, these biscuits are ready to be baked without any plausible biscuit catastrophes. There’s no worrying about pea-sized pieces of butter or fretting about whether the butter is cold enough for this biscuit recipe!
To make these cream biscuits, you’ll mix all of the ingredients together in a bowl and then do 30 seconds of kneading on the counter top. You might need to add a little extra cream if the dough is really dry.
Then pat out the dough, cut out rounds with a cookie or biscuit cutter, and bake them off. It’s an amazingly simple biscuit recipe with extraordinary results!!
These cream biscuits are high-risers and show off the beautiful layers that you expect with a homemade biscuit. But there’s a little trick to getting that rise in your biscuits! (Keep reading!)
How to Cut Biscuits
You might have ever given too much thought to how you cut biscuit dough into biscuit rounds but there is a tiny bit of technique that’s needed. It’s not difficult by any means but rather, just something to keep in mind when you make biscuits.
Once you’ve patted the dough out into a thick circle on your work surface, you’re ready to cut the dough.
For these biscuits, a 2 ½-inch round cookie cutter works great. I have a number of sets of cookie cutters in my kitchen but my favorites are the sets with graduated sizes.
My go-to set of cutters for biscuits is this Ateco set of 6 cutters that I found on Amazon. Each cutter has a plain and a fluted edge so you only need 1 set for all of your fluted and plain biscuit (or cookie!) cutting needs!
The trick to cutting biscuits that rise up tall is to get a clean cut right through the dough to the work surface. Nice, sharp cutters like the ones I linked above help greatly with this!
To get that clean cut through the dough, you shouldn’t twist the cutter when you hit the work surface since that also twists the dough and causes some of the layers to smush together. Just push down firmly on the cutter until you hit the work surface and then pull it straight up and out of the dough.
What to Serve These Biscuits With
These cream biscuits are the perfect addition to breakfast or dinner (casual or holiday alike). Obviously, they’re a match made in heaven for biscuits and gravy and these are always ALWAYS our go-to biscuit for biscuits and gravy.
They’re an excellent vessel for sliders or egg and cheese sandwiches – with or without bacon, sausage, spinach, etc. – since they aren’t tough or crumbly at all. Or simply just butter them up when they’re still hot and slather on your favorite jam!
And of course, no fried chicken dinner would be complete with a side of mac and cheese and some of these fluffy biscuits. Whether you’re making turkey meatloaf, classic fried chicken or chicken with a creamy gravy, these biscuits are DELICIOUS!
They are pretty much perfect biscuits and like I said, they are my dream biscuits.
- 2 cups all-purpose flour, plus extra for the counter
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 ½ cups heavy cream
- Place oven rack in the upper-middle position and preheat oven to 425º. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Stir in 1 ¼ cups of cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter, leaving behind any flour left in the bottom of the bowl. Use the remaining ¼ cup of cream to moisten any flour left in the bowl and add to the dough. Gather into a ball and knead for about 30 seconds or until smooth.
- Using your hands, shape the dough into a ¾-inch thick circle. Using a 2 ½-inch floured cutter, cut the biscuits into rounds and place on prepared baking sheet. Reshape the dough once to cut additional biscuits. If desired, the baking sheet can be wrapped in plastic and refrigerated for up to 2 hours before baking.
- Bake biscuits until golden brown, about 15 minutes, making sure to rotate halfway through baking.
adapted from The New Best Recipe by the editors of Cook's Illustrated via Cook Like a Champion
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