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, thanks for this recipe. I made them, but they did not rise well. What did I do wrong??
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
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😀
I am so glad that you enjoyed them.
~Julia
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!
Yes, many just use the heavy cream. I add butter because we enjoy the buttery flavor. Enjoy!
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?
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.
These are hands down my family’s favorite biscuits and my go to recipe!!! I’ve tried many others but nothing meets the flavor and the texture is moist and crumbly at the same time.
Jennifer,
I am so happy to know how much your family enjoys the whipping cream biscuits. Thank you.
~Julia