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Soft & Fluffy Whipping Cream Biscuits

Soft & Fluffy Whipping Cream Biscuits

joymakersandco
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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Bread, Breakfast, Brunch
Cuisine American
Servings 8
Calories 135 kcal

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.
    Soft & Fluffy Whipping Cream Biscuits
  • 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.
    Soft & Fluffy Whipping Cream Biscuits
  • 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.
    Soft & Fluffy Whipping Cream Biscuits
  • 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.

Notes

Nutritional values and servings are estimates only.

Nutrition

Calories: 135kcalCarbohydrates: 29gProtein: 4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 503mgPotassium: 38mgFiber: 1gSugar: 2gVitamin A: 1IUCalcium: 123mgIron: 2mg
Keyword cream biscuits, easy biscuits, heavy whipping cream biscuits
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