Ok, it’s confession time. I have shared before with you how making pie crust scares me. Well, biscuits from scratch are right up there with pie crust. I am hear to confess to you all that the only biscuits I have made from scratch in my lifetime have been drop biscuits, that is until this week.
I must say that I really do love a good, tender, flaky biscuit. I mean it’s right there along with a yummy roll. The best biscuits I ever had were actually at a 50′sdinner type restaurant the use to be at the Disneyland Hotel in California. Unfortunately, that restaurant is no longer there. Anyway, back to the real subject here.
I had recently seen two recipes for cream biscuits, one at My Kitchen Cafe and the other at The Kitchn. I decided to go with the recipe from The Kitchn because it had one less ingredient and the recipe called for cutting the biscuit into squares and not rounds, making it even quicker to make. I am still eventually gonna give the recipe a try at My Kitchen Cafe. However, I can now say I am not longer afraid to make biscuits. This recipe was perfect. It was so easy and created a beautiful and deliciously tender biscuit. I like my biscuits best with some butter and grape jelly. Love this recipe! You must ALL try it. It is too simple not to try. They actually do take a little bit longer than 15 minutes, but not much.
15 Minute Cream Biscuits
- 2 cups all purpose flour
- 2 1/2 teaspoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups heavy cream (divided)
1. Prep & Preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8″x8″ pan (I may try using a baking sheet next time). Preheat oven to 425°F degrees.
2. Mix Dry Ingredients: In a medium bowl, mix together dry ingredients and stir with a whisk to combine.
3. Add Cream: Stir in all but 1/4 cup cream. Take a handful of the mixture out of the bowl and place on work surface. Add remaining cream to the dry bits left in the bowl, scrape out and add to dry mixture already on counter. Knead briefly (30 seconds) until dough comes together.
4. Form Dough: Shape dough into a long rectangle and cut in half length-wise and then cut each piece into 4 pieces horizontally. Arrange in baking pan.
5. Bake: Place in oven on middle rack for 15-18 minutes until golden. Make 8 biscuits.
Thanks. This recipe looks perfect, I have some cream that I need to use. Have you ever eaten at the Homestead in Midway. They have the best cream scones. They put a little orange zest in them. Delish!
I have never had a problem with biscuits but wanted to try these. They are so much easier and just as good-if not better. I did follow Melanie’s recipe closer (I like more baking powder–it makes for a fluffier biscuit) but left out the butter and cut it like this recipe and baked it on a baking sheet. It was the best of both worlds and it was wonderful!
I LOVE cream biscuits! I discovered them in Dorie Greenspan’s “Baking: from my home to yours” and now I refuse to make any other kind!
I, too cut mine into squares (so much easier!) and I used a little cake flour in mind (which is optional in Dorie’s recipe) and they turn out so great! Good enough to eat WITHOUT butter and jam!
I’m making them for a party this Friday and I’m going to bring honey butter and maybe maple butter to go with it. Yum!
I love any biscuits, and cream biscuits are quick and tasty. If you ever get the chance and can get the White Lily flour for them, try the Callie’s biscuits recipe from the Washington Post recipe archive. There’s buttermilk and cream cheese in them, and they are SO good.
I’ve just started baking my own biscuits recently and now I can’t go back to store-bought. I used to think kneading dough is really difficult but it’s actually pretty fun! I love this simple recipe!
I always make drop biscuits from scratch and if I have cream I usually substitute part of the milk for cream. I will try this recipe; my family LOVES biscuits (I usually make cheddar garlic biscuits) and these look so good!
Mitzi and Brigette,
I don’t think buttermilk or any other substitute would work for the cream. The fat in the cream is what makes this biscuit work. The fat from the cream is taking the place of the butter or shortening you see in a regular biscuit
Laura- is there a good substitute for cream in this recipe?
Good Morning. I think I will try these. My mom is the expert in biscuit making. Her biscuits turn out perfect every time – but she has been making them for 40 years. My biscuits turn out crumbly. Not good for sopping up syrup like I do in the privacy of my own kitchen!
Anyway, would these work if I used buttermilk instead of heavy cream?