20-minute Cream Biscuits
User Reviews
5
20-minute Cream Biscuits
Description
These biscuits come together rapidly by mixing dry ingredients with heavy cream until a shaggy dough forms, which is then kneaded just a few times to bring it together without overworking. Cutting biscuits with a round cutter retains an even shape and size, while brushing melted butter on top before baking promotes browning and flavor.
Baking at 475°F yields golden, fluffy biscuits within minutes. They have a soft crumb inside with a delicate crust outside, suitable for breakfast or as a side. The simple ingredient list highlights the cream's richness.
Accurate flour measurement using weight or the spoon and sweep method ensures correct dough consistency and biscuit texture. This recipe yields about 10 smaller or 6 to 7 larger biscuits, with approximate nutrition info available for 8 biscuits.
Ingredients
- 2 cups all-purpose flour plus more for dusting, measured by weight or using the spoon and sweep method, 260g
- 2½ teaspoons baking powder
- 1 tablespoon granulated sugar 12g
- ¾ teaspoon salt
- 1½ cups heavy cream
- 2 tablespoons butter optional, melted
Instructions
- Preheat your oven to 475°F and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, sugar, and salt. Whisk together until well combined.
- Switch to a wooden spoon or silicone spatula and stir in the cream until a shaggy dough forms and no dry flour remains at the bottom of the bowl.
- Turn the dough out on a lightly floured surface and knead the dough, folding it over on itself 5 or 6 times until the dough comes together, adding more flour if needed.
- Pat the dough out to about ¾-inch thick. Use a 2-to-3 inch biscuit cutter to cut the dough into rounds. After the first cutting, gather the scraps and repeat to get 1 or 2 more biscuits out of the dough.
- Transfer the biscuits to your prepared baking sheet and brush the tops lightly with melted butter (reserve remaining melted butter).
- Bake on the center rack of your oven for 11 to 14 minutes, until the tops of the biscuits are golden brown.
- Transfer the biscuits to a cooling rack and brush them with the remaining butter. Serve and enjoy!
Notes
- Measure flour carefully by weight or using the spoon and sweep method to ensure proper dough consistency.
- This recipe yields about 10 small biscuits or 6 to 7 larger 3-inch biscuits.
- Approximate nutritional values are available based on an 8-biscuit yield.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 10 biscuits
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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