I can’t believe I’m actually sharing this recipe.
I mean….I love you guys, but there are some recipes that should probably stay family secrets. You know – the recipes that are so good that you kind of don’t want to tell anyone how you made it. This is one of those.
In fact, I love you all so much that I’ve made these biscuits multiple times, just so I could actually measure everything and post the recipe since I don’t usually measure the ingredients when I’m making biscuits.
Biscuits = flaky, buttery love = they need to be shared.
Since I learned how to make biscuits from watching and practicing with Biscuit Bob, my father in law, I honestly never thought I would make a batch of biscuits that impressed him.
He’s the biscuit king. Every batch he makes is different than the last, and they’re all delicious. He adds all kinds of things – vanilla, cinnamon, jam, ground nuts. You name it, he’s probably baked it.
But when I made these the first time and they were visiting, they turned out so well that even I was shocked. Mostly because I had no butter in the house. So I had to improvise and see what I could use to make biscuits when there is no butter.
Lesson from the no-butter-in-the-house batch: cream biscuits are even better than regular biscuits made with butter. I can’t believe I’m actually saying that, but it’s true in our kitchen. We love buttermilk biscuits and scones and everything else in that flaky family, but these biscuits….they’re on a level of their own.
Next time you want to make biscuits, do yourself a favor and leave the butter in the fridge. Just forget about it.
These are so easy to pull together – there’s no cutting the butter into the flour at all. It’s just mixing everything together, stamping them out, and waiting through 12 long minutes until you can pull the piping biscuits out of the oven and onto your plate.
The Best Cream Biscuits
- 2 cups all purpose flour
- 2.5 Tbsp baking powder
- 1 Tbsp Dixie Crystals sugar
- 1/8 tsp salt
- 1 and 1/2 cups heavy cream
- 1 egg
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or get out your baking stone, if you have one.
- With a fork, mix the two cups of flour, the baking powder, sugar, and salt into a large bowl.
- In a medium bowl, beat the egg with 1 and 1/4 cups of the heavy cream. Make a well in the center of the flour and pour the cream mixture into the bowl. Using the fork, gently start folding the cream into the flour. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using about two more tablespoons of cream.)
- Turn the dough onto a floured surface, mound it into a ball and, using your hands or a rolling pin, press it to about 3/4 inch thickness. Cut the dough into rounds, 2 to 2 1/2 inches in diameter. Gather dough scraps, pull the dough back together, and continue to make rounds until you’ve used all the dough.
- Place the biscuits on your baking stone or sheet and bake until golden, 12 to 15 minutes. Serve immediately with butter, jam, or homemade gravy.
I have an ongoing partnership with Dixie Crystals. All recipes and opinions are my own, as always.