Spiced Cream Biscuits

Here’s a recipe that’s so simple even a beginning baker can make them! Since there’s no cutting butter into flour (heavy cream in place of butter) or rolling out dough, from start to finish, these cream biscuits take less than 20 minutes to prepare.

They bake up so unbelievably light and tender that it’s hard to resist eating just one. 😉

With the official start of fall tomorrow morning, these simple spiced cream biscuits are a wonderful way to welcome the new season.

Spiced Cream Biscuits

Quick and easy cream biscuits spiced with cinnamon, cardamom and nutmeg.

Yield: Eight 2 1/2-inch biscuits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


2 cups unbleached all-purpose flour
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 ½ cups heavy cream, divided
1 tablespoon heavy cream for brushing tops of biscuits
1 tablespoon granulated sugar for sprinkling on tops of biscuits


Heat oven to 425 degrees. Line baking sheet with parchment paper.
In a medium bowl, whisk together flour, cinnamon, nutmeg, cardamom, sugar, baking powder, and salt. Add 1 1/4 cups heavy cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough to a countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
Shape the dough into a round, 3/4-inch thick. Cut into rounds using a 2 ½ inch biscuit cutter. Place rounds on prepared baking sheet, brush with 1 tablespoon heavy cream and sprinkle with 1 tablespoon sugar. Bake until golden brown, about 15 minutes. Serve immediately.

Recipe Note:
Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and prevent the biscuits from rising properly in the oven.

Source: adapted from Cook's Illustrated, May 2000


One Year Ago: Penne with Roasted Butternut Squash, Bacon and Sage  

Two Years AgoRaspberry Crumb Breakfast Bars                                      

11 Responses to “Spiced Cream Biscuits”

  1. #
    Annie McPhee — September 21, 2012 @ 11:11 am

    Those biscuits look great. I also wanted to click on the link for the 1 year ago recipe for the penne with the butternut squash and sage and the link is broken in case you wanted to know.

    • Christina replied: — September 21st, 2012 @ 11:22 am

      Thank so much for pointing out the broken link…I just fixed it! :)

  2. #
    Regina — September 21, 2012 @ 2:07 pm

    I think even I could make these, sounds great with lots of butter!

  3. #
    Rhonda — September 21, 2012 @ 5:05 pm

    Yummy….EVERYTHING you post looks sooooooo wonderful. I want one of everything! I wish I was your next door neighbor so you could bring me samples – then again, I could be rather large if that were the case!

  4. #
    Lana @ Never Enough Thyme — September 21, 2012 @ 6:06 pm

    I’ve always liked cream biscuits, but have never had them with spice. What a great idea!

  5. #
    Cassie — September 21, 2012 @ 6:42 pm

    These look fabulous! I love how tall they are.

  6. #
    Renee — September 21, 2012 @ 10:24 pm

    Yes! I want to be eating these immediately, especially dripping with honey. Yum!

  7. #
    ChgoJohn — September 22, 2012 @ 3:09 am

    These do sound easy enough for me to make, Christina, and thanks for the tip about baking them ASAP. I need all the help I can get. :)

  8. #
    Laura Dembowski — September 22, 2012 @ 9:46 am

    Adding spices to biscuits is such a great idea! I’m so amazed at the creative things people come up with :)

  9. #
    Jed Gray (sportsglutton) — September 22, 2012 @ 10:14 am

    That last image is heaven Christina! Enjoy football this weekend!

  10. #
    wendy@chezchloe — September 24, 2012 @ 10:30 pm

    I love the spice combo… especially with cardamon. And that drizzled honey. perfect.

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