Cream Biscuits

Picture from Smitten Kitchen

The next time you want some out of this world, buttery, melt in your mouth, make everyone fall in love with you, biscuits....look no further. These are the biscuits that dreams are made of. 

We have had these babies  numerous times and every time they turn out fantastic. Slathered in honey butter or topped with this delicious freezer jam, it's bound to turn your ordinary dinner into something to remember.   Because these use cream instead of butter, they are much easier to work with and have a lighter than air texture.

My husband always says they remind him of the biscuits his Grandma used to make. That's a big complement. If you have any leftovers they are perfect for homemade egg and sausage breakfast sandwiches.

Cream Biscuits
Smitten Kitchen

*Makes 10-14 biscuits depending on size*

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional, I used it)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using all  additional tablespoons cream.)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. (I had butter leftover so I brushed them again when they came out of the oven.) Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]


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Posted by: Sallie