This recipe appears in:The Serious Eats Guide to Biscuits How to Make Light and Tender Cream Biscuits
Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated. But don't be fooled by the simplicity of this recipe—it might not contain any butter, but heavy cream is full of butterfat that makes the biscuits light and tender with a rich, milky flavor.
Why this recipe works:
- Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content.
- The formula requires minimal mixing, reducing the risk of too much gluten development.
- 2 cups (11 ounces) all-purpose flour, plus more for dusting
- 1 1/2 tablespoon (.6 ounces) baking powder
- 1 teaspoon (.2 ounces) kosher salt
- 1 tablespoon (.5 ounces) granulated sugar
- 1 1/2 cups heavy cream
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Add heavy cream and stir gently with a wooden spoon until dry ingredients are just moistened.
Turn out dough onto a lighted floured work surface. Using your hands, fold it one or two times so it becomes a cohesive mass and press it down to an even ½-inch thickness. Using a 2-inch round cookie-cutter, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits. Discard any remaining scraps.
Bake the biscuits in a 400°F oven until risen and golden, about 12-15 minutes. Let cool slightly and serve warm.