Biscuits are simple no matter which way you make them. I am convinced that it is a matter of preference and sometimes it simply depends on what ingredients you have on hand so having a few go to recipes in your arsenal is a must. These Soft & Fluffy Whipping Cream Biscuits are a cinch to whip up in a pinch and the perfect way to use up any leftover whipping cream and definitely one of my go-to recipes.
Why Heavy Whipping Cream for Biscuits?
These pillowy biscuits require no special equipment, steps, or ingredients and they have a melt-in-your-mouth texture, all thanks to the magic of heavy whipping cream.
Some traditional biscuits often call for buttermilk and or cold butter for that flaky interior. I don’t know about you but sometimes we need to use up some extra heavy whipping cream and making biscuits is one of the easiest ways to make use of it. They require minimal effort and to top it off, they freeze and re-heat well too!
Love biscuits and sourdough? Check out The Easiest Sourdough Drop Biscuits!
What You’ll Need:
Heavy Whipping Cream- This is your key ingredient. No need for for butter or shortening with this one. Cream adds a richness that rivals the best butter based biscuits, without compromising on the light and airy texture.
All-Purpose Flour- Bleached or un-bleached doesn’t make a difference in the result of the texture but I do think that a good quality un-bleached flour does make better tasting baked goods.
Baking Powder
Salt
Sugar
Melted Butter- optional for basting the tops of the biscuits after baking.
Pastry Brush- optional
Biscuit Cutters- The size you use will determine how many biscuits you will get. How thick you roll them out can also determine the servings. I use a 2.5″ cutter and get about 8-12 biscuits. If you want mini’s, use a 2″ cutter!
Note: You can also go “abstract” and cut squares or pat the “dough” into a round of your desired thickness and cut 8 slices. If you are cutting squares or slices, I suggest spacing them about 1-2 inches apart when baking.
Baking Sheets or Pans- This will depend on if you are doubling this recipe and how you prefer to bake them. I like to bake them close together either in a round baking pan or side by side on large baking sheet. I feel like this helps them get a good rise if they are “resting” along side each other.
Parchment Paper- for lining the baking sheet.
This mixes up easily in one-bowl, creating a dough that comes together quickly. Perfect for busy mornings or if baking isn’t your forte. Anyone can make these!
Biscuits: A Versatile Quick Bread
- Savory Breakfasts: Start your day with a classic biscuit with sausage, eggs, and cheese.
- Mini Open Faced Sammies: with smoked salmon and cream cheese.
- Sweet & Dreamy: Biscuits aren’t just for savory dishes! Brush warm biscuits with melted butter and a sprinkle of cinnamon sugar for a treat. For a special occasion, whip up a batch of strawberry shortcake using these fluffy biscuits as the base. They’re also perfect for serving alongside fruit compotes, whipped cream, and fresh berries, or jams, jellies, and honey.
- Quick Dinners: Cut in half and ladle with your favorite creamy chicken pot pie filling.
If you try my Soft & Fluffy Whipping Cream Biscuits or any of my other recipes, comment & rate below.
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Soft & Fluffy Whipping Cream Biscuits
Equipment
- Biscuit Cutters 2", 2.5", or 3"
- Baking Pan or Baking Sheet
- Parchment Paper
- Pastry Brush optional
Ingredients
- 2 + 1/4 cup all-purpose flour, start with 2 cups, the extra 1/4 cup is for rolling out.
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 2 tablespoons melted butter, optional for basting the tops after baking.
Instructions
- Pre-heat oven to 425 F.
- Sift 2 cups of flour & the baking powder into a medium mixing bowl. (If you don’t have a sifter, stir well with a fork, remove any lumps of baking powder). Stir in the salt & sugar.
- Add the heavy whipping cream & gently mix with a spoon or spatula just until you don’t see any dry patches. The dough will be very wet & airy. NOTE: Add more cream/flour as needed only.
- Dust the counter with the remaining 1/4 cup of flour & place the dough on top. Knead/fold carefully with floured hands, just enough to form a soft dough.
- Pat into a rectangle or round shape above 1/2- 3/4” thick. Cut 2-3" circles or squares. Place into a greased baking pan or parchment lined baking sheet. I like them to touch so they rise better. Bake for 12-15 minutes on the middle rack. Brush tops with melted butter straight out of the oven. Serve hot. Note: You can also go "abstract" and cut squares or pat the "dough" into a round of your desired thickness and cut 8 slices. If you are cutting squares or slices, I suggest spacing them about 1-2 inches apart when baking.
- Makes 8-12 biscuits depending on how think you "roll" it out and the size of cutter you use. Store in an air-tight container in the fridge for up to one week.
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