Cream Biscuits

cream biscuits {sweet pea's kitchen}

From start to finish, these cream biscuits take less than 20 minutes! They’re so light and fluffy and just perfect topped with your favorite preserves, whipped butter or served with a hearty stew. Since there’s no butter to hassle with, it’s just mix, cut and bake! So simple even a beginning baker can do it! :)

cream biscuits {sweet pea's kitchen}

These biscuits are the best right out of the oven, steaming hot, topped with butter and jam. Sure, they’re great the next day, but there’s nothing better than a freshly baked biscuit. Therefore, unless you plan on eating all of the biscuits in one sitting, I suggest freezing the ones that you won’t be eating right away. That way you have freshly baked biscuits whenever the craving strikes!

cream biscuits {sweet pea's kitchen}

Just cut the biscuits into 2 1/2-inch rounds and freeze on the baking sheet. Once frozen, wrap each biscuit individually in plastic wrap and store in an airtight freezer bag. When you are ready to bake, just pop them in the oven (no need to defrost) and add a couple more minutes to the baking time!

cream biscuits {sweet pea's kitchen}

Cream Biscuits

Yield: 8 to 10 biscuits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

3 tablespoons unsalted butter, melted
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon table salt
1 tablespoon granulated sugar
1 1/2 cups heavy cream

Directions:

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
Place melted butter in a shallow dish and set aside.
Sift together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Shape the dough into a 3/4-inch-thick circle. Using a 2 1/2-inch biscuit cutter, cut out as many biscuits as you can. (Cut straight down with a sharp biscuit cutter. Don’t twist the cutter or you’ll seal the edges of the biscuit and reduce the rise.) Try to cut the biscuits close to one another so you get the most out of the first round. Gather together the scraps, working them as little as possible, pat out to a 3/4 inch thickness and cut as many additional biscuits as you can. Dip the top of each round into melted butter and arrange on the baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Make Ahead:
These biscuits freeze very well. Just cut the biscuits into 2 1/2-inch rounds and freeze on the baking sheet. Once frozen, wrap in an airtight container. Biscuits can be frozen for up to two months. Bake without defrosting, just add a couple more minutes to the baking time.

Source: adapted from Smitten Kitchen, originally adapted from James Beard’s American Cookery

cream biscuits {sweet pea's kitchen}

 

One Year Ago: Scalloped Potatoes                         
Two Years Ago: Chocolate Malted Whopper Drops 

14 Responses to “Cream Biscuits”

  1. #
    1
    Jenn @ Once Upon a Tier — April 3, 2013 @ 2:24 pm

    Wow, these look so fluffy! I could really go for one right now!

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    2
    Amy @ Elephant Eats — April 3, 2013 @ 2:46 pm

    Wow, check out how high and fluffy those are! I love that you can freeze them pre-baked. I might have to mix up a batch to stick in my freezer :)

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    3
    Anita at Hungry Couple — April 3, 2013 @ 5:22 pm

    Wow, these look amazingly delicious. Biscuits are such a comfort food.

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    4
    Katrina @ In Katrina's Kitchen — April 4, 2013 @ 11:25 am

    Perfection! I am really in love with these!

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    5
    Noreen — April 4, 2013 @ 12:26 pm

    These look so good and so easy!! If I am freezing ahead of time do I dip in butter, then freeze and wrap or unwrap frozen biscuit, then dip in melted butter and bake. Thanks so much.

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    6
    Abby — April 4, 2013 @ 1:22 pm

    These look perfect – so fluffy and delicious! I’ve been searching for a reliable biscuit recipe and think this may just be the perfect one :)
    Can’t wait to try it!

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    7
    ChgoJohn — April 5, 2013 @ 3:33 am

    You had me with “… even a beginning baker …”. I am biscuit-challenged but these may change all that. Thanks, Christina.

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    8
    Regina — April 5, 2013 @ 12:30 pm

    I bet these would go great with sausage gravy! Yum!

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    9
    Justine@cookingandbeer — April 6, 2013 @ 8:34 am

    These are the tallest biscuits I’ve ever seen! I love it! Definitely adding this to my “must make soon” list! Yum!

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    10
    joan — April 6, 2013 @ 10:57 am

    I am always on the look out for a good biscuit recipe. These look amazing!

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    11
    Danielle — April 6, 2013 @ 1:47 pm

    So glad to have come across your blog, your photos are beautiful and the recipes I’ve read look great! I am looking forward to reading more. The biscuits look delicious. Danielle at Welcome Company

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    12
    Yvonne @ bitter baker — April 6, 2013 @ 9:31 pm

    These look amazing! They’re so straight and puffy at the same time, they look perfect! And i’m sure they taste heavenly as well :)

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    Keisha — April 18, 2013 @ 11:13 am

    These turned out perfectly! We made them on Sunday night, and then froze the rest as you suggested to have throughout the week. There was no difference between the fresh ones and the frozen–this is certainly going to be our new go-to biscuit recipe!

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