Best 6 Heavy Cream Biscuits Recipes
Are you searching for a delectable and fluffy biscuit that can elevate your breakfast or brunch to new heights? Look no further than our curated collection of heavy cream biscuit recipes. These biscuits are renowned for their tender texture, rich flavor, and the magical touch of heavy cream that sets them apart from ordinary biscuits.
Our recipes cater to diverse preferences and skill levels. Whether you're a seasoned baker or just starting your culinary journey, we have options for everyone. From classic Southern-style biscuits to savory cheese biscuits and indulgent cinnamon-sugar biscuits, our recipes offer a delightful array of flavors to tantalize your taste buds.
Our Southern-style heavy cream biscuits are the epitome of classic comfort food. Buttermilk and heavy cream join forces to create a biscuit that's both tender and flaky, with a golden-brown exterior that beckons you to take a bite.
For those who love a cheesy twist, our cheddar cheese biscuits are a must-try. Loaded with sharp cheddar cheese, these biscuits are a savory delight that will have you reaching for more.
If you have a sweet tooth, our cinnamon-sugar biscuits are the perfect treat. A generous coating of cinnamon sugar transforms these biscuits into a delectable indulgence that's perfect for breakfast, dessert, or a special occasion.
But that's not all! Our collection also features a vegan-friendly heavy cream biscuit recipe, catering to those with dietary restrictions or preferences. This recipe uses plant-based milk and vegan butter, resulting in a fluffy and flavorful biscuit that's just as satisfying as its traditional counterpart.
With step-by-step instructions and essential tips, our heavy cream biscuit recipes guarantee a successful baking experience. So, preheat your oven, gather your ingredients, and let's embark on a delightful journey into the world of heavy cream biscuits!
TWO-INGREDIENT CREAM BISCUITS
A small batch of biscuits ready in less than 20 minutes. And made with only 2 ingredients!
Provided by Yoly
Categories Biscuit
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
- Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
- Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
- Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
- Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.
Nutrition Facts : Calories 132.3 calories, Carbohydrate 12.2 g, Cholesterol 30.6 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 206.9 mg
HOW TO MAKE CREAM BISCUITS
Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
- Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
- Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
- Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
- Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
- Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 20.8 g, Cholesterol 55 mg, Fat 15.8 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 9.7 g, Sodium 347.4 mg, Sugar 1.3 g
CREAM BISCUITS
Steps:
- Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.
HEAVY CREAM BISCUITS
America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream--do not substitute a lower fat product.
Provided by ratherbeswimmin
Categories Breads
Time 37m
Yield 8 biscuits
Number Of Ingredients 5
Steps:
- Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, and salt together in a big bowl.
- Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
- Turn the dough out onto a lightly floured surface and gather into a ball.
- Knead the dough briefly until smooth, about 30 seconds.
- Pat the dough into an 8-inch round, about 3/4-inch thick.
- Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
- Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
- Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
- Transfer to a wire rack; let cool for 5 minutes, then serve warm.
- Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
- They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
- Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.
Nutrition Facts : Calories 272.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 253.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.1
CREAM BISCUITS
Provided by John Currence
Categories Milk/Cream Side Bake Thanksgiving Dinner Chill Butter Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used.
- Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .
WHIPPED CREAM BISCUITS
Since there is no shortening to cut in, these light, airy biscuits are quick and easy to make. Time the baking so that they're out of the oven when you sit down to eat. -Linda Murrow, Aurora, Colorado
Provided by Taste of Home
Time 20m
Yield 5 biscuits.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. , Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 173 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 248mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use a good quality heavy cream. This will make your biscuits extra rich and flavorful.
- Make sure your butter is very cold before you start. This will help to create flaky layers in your biscuits.
- Work quickly when you're making the dough. The more you handle it, the tougher your biscuits will be.
- Don't overmix the dough. Just mix it until the ingredients are combined.
- Roll out the dough to a thickness of about 1/2 inch. If you roll it out too thin, your biscuits will be dry.
- Cut the biscuits out with a sharp knife or biscuit cutter. Don't twist the cutter, as this will seal the edges of the biscuits and prevent them from rising properly.
- Place the biscuits on a greased baking sheet. Make sure they're not touching each other, or they'll bake together.
- Bake the biscuits in a preheated oven for 12-15 minutes, or until they're golden brown.
- Let the biscuits cool for a few minutes before serving. They're best when they're warm and fresh out of the oven.
Conclusion:
Heavy cream biscuits are a delicious and versatile side dish that can be served with a variety of meals. They're also perfect for breakfast or brunch. With just a few simple ingredients, you can make these biscuits at home in no time. So next time you're looking for a quick and easy side dish, give heavy cream biscuits a try.
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