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
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
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
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.
Whipping Cream Biscuits
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
- Preheat oven to 425°F (218°C)
- In a mixing bowl; combine the four, baking powder, salt and sugar together.
- Next, cut the butter into the flour mixture using a pastry blender until crumbly.
- Next, add the heavy whipping cream to the flour mixture, stirring just until combined.
- Lightly flour your work surface and turn the dough out.
- 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.
- Use a biscuit cutter, pressing straight down (do not twist) to cut each biscuit. Place the biscuits on a parchment lined baking sheet.
- Bake 12-15 minutes until light golden brown on top.
- Brush the tops with melted butter if desired.
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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.
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Hello! Can’t wait to try these I have some whipping cream left over and was always wondering if it could be used. Have you ever added cheese to this type of biscuit?
I’ve never added cheese to them but I love cheese and think a little never hurts.
Loved this recipe. The biscuits were so tender and flaky
I am so happy that you enjoyed this recipe.
I followed the instructions but my biscuits did not rise. They taste great, my husband loves them because they taste like crust. He eats biscuits with sweet potato butter but we haven’t been able to find a good recipe. Why didn’t my biscuits rise? Maybe I didn’t mix enough, maybe too much?
Hi! I am sorry to hear that your biscuits didn’t turn out well. I would start by testing your baking powder…it can get old and lose its leavening ability. Make sure the butter is very cold and that your oven is preheated when you put the biscuits in. You might also be interested to check
out my recipe for making buttermilk biscuits with self rising flour as I take you step by step through the process. I also have a really simple biscuit recipe that you mix and add the dough
in the sections of a muffin pan which are quite delicious…they are called mayonnaise biscuits and I refer to them as no fail biscuits.
~Julia
Wow!! These biscuits are amazing! Will never make them without heavy cream again…yum!
Heather,
Thank you so much for letting me know how much you enjoyed the recipe.
~Julia
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 🙂
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