Scratch Cream Biscuits

by Jessica on February 26, 2008

Another first for me. 🙂 I totally wasn’t looking for these, but I noticed a post on the WC board about using leftover whipping cream. Turns out I had some… and it was the exact amount that these biscuits called for. What a coincidence. 🙂

Scratch Cream Biscuits
Source: Adapted from Ash at Delish and America’s Test Kitchen Family Cookbook

2 cups all-purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Whisk dry ingredients together in medium bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

Pat the dough into a 3/4-inch thick circle. Cut the biscuits into rounds using a 2 or 2-1/2″ biscuit cutter. Place the biscuits on the parchment-lined baking sheet. The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours, if need be. Bake until golden brown, about 15 minutes. Yields: 1 dozen 2″ biscuits.

Scratch Cream Biscuits

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{ 3 comments… read them below or add one }

1 Jaime February 26, 2008 at 10:48 pm

wow, talk about fluffy biscuits!! beautiful!


2 ash February 27, 2008 at 1:55 pm

yours came out looking super fluffy!

… and you don’t like biscuits?! gah! how is that possible?! =)


3 Mandy March 8, 2008 at 8:48 pm

Those look like they’d go well with gravy. Mmmmmm.


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