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Whipping Cream Biscuits Recipe

In this post I’m sharing the recipe for tender Whipping Cream Biscuits.

Whipping cream biscuits have a light texture and a slight hint of sweetness. They are special treat as your side of bread option.

Also known simply as cream biscuits, these delicate biscuits are wonderful for brunch, holiday meals or as a snack slathered with a pat of butter and jam.

As I mentioned, there is a slight hint of sweetness unlike the tangy flavor of buttermilk biscuits.

One easy tip that I’d recommend to anyone just getting started baking biscuits is to never over work the dough. It will make the biscuits tough and you’ll end up with little hockey pucks. 

I say that from my own personal experiences when I was a young cook. Save the rolling pin for your pie crusts and treat biscuit dough gently and you’ll be rewarded with a fine batch of biscuits every time.

Cream Biscuits

Blackberry jam on a cream biscuit

What are whipping cream biscuits? Also known as cream biscuits, these tender biscuits are made with heavy whipping cream.

The heavy cream helps to make these biscuits fluffy. 

You might also enjoy this recipe for Angel Biscuits.

Heavy Cream Biscuits

Cream biscuit recipe served with softened butter and jam

A few more tips for baking biscuits include using cold butter, only stir the dough until combined, use your hands to pat out the dough, and bake at a high temperature to activate the leavening agents. 

Christmas Biscuits

Christmas Cream Biscuits

In this recipe, I am using all purpose flour and adding my own leavening agent, which is the baking powder.

If you only have self rising flour on hand, that will work too, just omit the baking powder and salt from the recipe.

Check out the video in this post to see some of the steps in preparing these biscuits and you’ll find the step by step instructions below in the printable recipe card.

Yield: 8-10 Biscuits

Whipping Cream Biscuits

Light Airy Cream Biscuits Recipe

Light, airy, and slightly sweet whipping cream biscuits are the perfect bread option for holiday meals.

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 2 c All Purpose Flour
  • 1 tbs plus 1/2 teaspoon Baking Powder
  • 1/4 tsp Salt
  • 1 tbs Granulated Sugar
  • 4 tbs Butter, chilled and cut into cubes
  • 1 c plus 1 tablespoon Heavy Whipping Cream

Instructions

  1. Preheat oven to 425°F (218°C)
  2. In a mixing bowl; combine the four, baking powder, salt and sugar together.
  3. Next, cut the butter into the flour mixture using a pastry blender until crumbly.
  4. Next, add the heavy whipping cream to the flour mixture, stirring just until combined.
  5. Lightly flour your work surface and turn the dough out.
  6. Use your hands to press out the dough to about ½ inch thickness; fold into thirds then press out again; repeat folding once more then press the dough for cutting.
  7. Use a biscuit cutter, pressing straight down (do not twist) to cut each biscuit. Place the biscuits on a parchment lined baking sheet.
  8. Bake 12-15 minutes until light golden brown on top.
  9. Brush the tops with melted butter if desired.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 142Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 120mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 3g

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Thank you for stopping by! I hope that you enjoy these delicious biscuits for your next special meal gathering.

See this recipe shared at: Weekend Potluck and Meal Plan Monday.

Meet Julia

Author of Julia's Simply Southern

Sharing is Caring

stacey H

Friday 24th of May 2024

my son and I made these since they are super quick. we added blueberries to them. and topped them with a glaze. can you freeze them?

Julia Jordan

Friday 24th of May 2024

Biscuits can be frozen. If un-baked, place on a baking sheet and place in the freezer until frozen, then transfer to a food storage bag or vacuum seal. Baked biscuits may also be frozen and re-heated, although I would probably freeze them without the glaze.

Joanne

Friday 26th of January 2024

I’m surprised you added the butter as the heavy cream will provide the necessary butterfat all by itself. Two ingredient biscuits- white lily self rising flour and heavy cream - BAM you’re done and they are wonderful!

Julia Jordan

Saturday 27th of January 2024

Yes, many just use the heavy cream. I add butter because we enjoy the buttery flavor. Enjoy!

Beth H

Friday 17th of November 2023

Tried the biscuits, following the recipe exactly – loved them! They weren’t real tall, but soooo flaky and melt in your mouth. Thank you for the recipe😀

Julia Jordan

Saturday 18th of November 2023

I am so glad that you enjoyed them. ~Julia

carolyn

Tuesday 10th of October 2023

Hello, thanks for this recipe. I made them, but they did not rise well. What did I do wrong??

Julia Jordan

Wednesday 11th of October 2023

Hi Carolyn, It is hard to say. Your baking powder may have gone bad. I would start by testing that. The oven should be piping hot before the biscuits go in also, if not that can affect the rise. Give it another go :) ~Julia

Lady Deatherage

Friday 4th of August 2023

Hi. Do you think I could make the dough, cut and freeze the disks, then place them in a bag, in the freezer for later use? I would imagine it would be okay, but just seeing if maybe you or anyone has tried that? Thanks :)

Julia Jordan

Friday 4th of August 2023

I would recommend cutting out your biscuits, the place on a pan and freeze for about 45 minutes, then place into a freezer storage bag and freeze the biscuit dough for when needed. That will save you time in the future. I hope that this helps. ~Julia

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