There are few things better than a buttery, flaky biscuit—which is why we've never made cream biscuits before (until now). But if you're on the hunt for a lighter, tender, more versatile biscuit—one that can easily transition from breakfast to lunch—we say cream biscuits all the way. There's no cutting butter into flour, very little kneading, and the heavy cream ensures the end result is far from dry.
Though these are delicious straight from the oven, they're also just as tasty the following few days. We made a frittata one week for lunch, and used this biscuit to create tasty frittata sandwiches. Then, we froze the leftovers and just recently thawed them (a month later), and they were just as good as they day they were made. For more savory biscuits, try adding grated cheddar, or fresh herbs.
Tender Cream Biscuits
Makes 16 biscuits
- 4 cups all-purpose flour (feel free to sub 1 cup white whole-wheat flour or 100% whole-wheat flour)
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 2 to 3 cups heavy cream
- melted butter, for brushing
Heat the oven to 425°F. In a medium-sized bowl, whisk together the flour, baking powder, sugar, and salt until combined.
Slowly begin adding the cream to the dry ingredients, stirring constantly with a fork or wooden spoon until the dough comes together (this could be anywhere between 2 and 3 cups cream). On a lightly floured surface, knead the dough gently for about 1 minute. Divide the dough in half, pat each half into a 1/2" thick round, and cut each round into 8 wedges.
Place the biscuits on two ungreased baking sheets and brush the tops with melted butter. Bake until lightly browned, 12-15 minutes. Serve warm with plenty of butter, honey, or jam. If freezing, wrap in aluminum foil, place in plastic freezer bags, and freeze for up to 6 weeks. Thaw in the microwave, or at room temperature for a couple of hours and then reheated in a 375° oven for about 10 minutes.
Recipe adapted from Food52: A New Way to Dinner.