Cream Biscuits with only four ingredients are the simplest ever to make. Gone is the trepidation about cutting the butter in and worrying about handling the dough too much, activating the gluten making a tough biscuit as with buttermilk biscuits. One change in the ingredients makes this almost fool proof. High, light, tender and so easy to make, it’s a great biscuit recipe for beginners.
And forgetting about having to make them at the moment. To make these even more tempting, they can be made, cut out, frozen and stored in an airtight freezer bag to be baked from the freezer for fresh biscuits anytime. Imagine the surprise of eating warm biscuits anytime with any meal or just because.
I am also giving you two different baking temperatures and times depending upon if you like your biscuits with a softer top and bottom or a crisper one.
Biscuits and scones are very close cousins and each are enhanced with jams. Try these with the Strawberry Balsamic Jam that is truly unusual. Several scones come to mind including the luscious Cinnamon Filled Buttermilk Scones, Breakfast Scones featuring hot sausage and cheddar cheese right in the Scone and the sugar topped Scone with Cranberry Strawberry Jam.
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No butter in cream biscuits?
This is the really magical thing about these scones. Heavy whipping cream replaces the butter. How? Think of how butter is made – by churning heavy cream until it makes butter. It’s easy to do in a mixer. Just keep beating past the whipped cream stage and it will separate into the whey (the liquid) and the butter.
It’s the fat content that is important and the heavy cream has that in spades! Heavy cream has a higher fat content than regular whipping cream so that’s the one you want. Heavy cream has a butterfat content of no less than 36% to 40% which is the best if it can be found. This cream whips and holds as a decoration or to finish a cake with no stabilization. It can also be frozen on a cake and thawed with no change. Regular whipping cream is 30% to 35% and doesn’t hold as well so requires some kind of stabilization.
What makes these special?
These cream biscuits have only 4 ingredients and have a softer texture inside making them ideal to serve with any meal. And don’t forget the dessert – adding a bit of sugar to lightly sweeten them and they are the best for a great strawberry, peach or mixed fruit shortcake.
Speaking of adding things, add a cup or so of any cheese of your choice. If you’re going to use these for sandwiches, add a teaspoon or so of black pepper to give them a bit of a kick.
Why cake flour?
This is a key ingredient and I don’t suggest substituting all-purpose flour for it. Of all the wheat flours, cake flour has the lowest amount of protein or gluten. As such, it’s really, really hard to overwork the dough and it ensures a tender, fluffy biscuit even when made in a mixer.
Why you’ll love this recipe
- It’s super easy.
- It’s super good.
- It’s super variable – use it for any meal or a snack, for a sandwich, for the base of a shortcake.
Recipe Ingredients
CLOCKWISE: Cake flour, heavy cream, baking powder, salt
Be sure to see the recipe card below for the full list of ingredients & instructions.
Step by Step Instructions
Step 1. Place the cake flour, salt and baking powder in the bowl of a mixer. Step 2. Mix for a few seconds to blend then slowly pour the heavy cream into the mixer while it is running. Step 3. Beat just until it comes together. Step 4. Remove from the mixer and, on a lightly floured surface, shape into a smooth ball by kneading a few times.
Step 5. Press the dough out with the palm of your hand. No need to roll out. Step 6. It should be ¾” thick. Step 7. Using a 3″ round cutter or a biscuit cutter the desired size, cut the biscuits. When cutting, do not twist the cutter. Cut straight down then remove the cutter for straight biscuits. If you twist the cutter, the biscuits can come out lopsided. Place them on a parchment paper lined baking sheet pan. Re-roll the scraps as necessary Step 8. Just before putting them in the preheated oven brush them with a bit of additional cream. Bake as called for until just golden brown. Do not over bake. These can also be cut out, frozen hard, then stored in a freezer bag. Add a few minutes additional baking time.
Recipe FAQS
The butter and liquid should both be cold. The second secret is the dough should be almost almost wet and sticky.
According to history, it originated with the Romans in the 9th century. However, the Viennese have been using it lavishly for 300 years are are credited its current popularity.
Expert Tips
Cake flour is important to the soft, fluffy outcome of these biscuits. It has the lowest protein or gluten count of the white wheat flours.
Heavy cream with 36 to 40 percent butterfat is used here.
Beat just until the dough comes together. It does not form a ball.
To re-roll push the dough together or knead it lightly.
How to store the biscuits
While the biscuits are best warm out of the oven, they can be kept for several days well covered at room temperature. They also freeze really well. I prefer to freeze them before baking and adding a few minutes to the baking time, but they can also be frozen baked. Thaw and refresh in a 350° oven for about 10 minutes. In any case, serve them warm.
Check out these easy quick breads
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Cream Biscuits
Cream Biscuits with only four ingredients are the simplest ever to make. High, light, tender and so easy to make, it’s a great biscuit recipe for beginners.
Instructions
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Two baking times are given depending upon how you like your biscuits. Preheat
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For a softer top and bottom preheat the oven to 350° F.
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For a crisper top and bottom, preheat the oven to 450°F.
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Place the flour, baking powder, salt and sugar if using in a mixing bowl. Blend together.
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With the machine running, pour the cream in a steady stream. The dough should be somewhat sticky. If it is not, add more cream.
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On a lightly floured surface, knead the dough 5 or 6 times to bring together, then pat or roll the dough to about ¾ inch thick. Cut out desired shape and size. I used a 2 ¾” round cutter. Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.
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Cut the out in desired shape and size. I used a 2 ¾” round cutter. When cutting the biscuits cut straight down and bring it straight up. Do not twist it or the biscuits will be lopsided. Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.
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If you bake the biscuits at 350 degrees for 15 to 18 minutes they will have a softer top and bottom.
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If you bake them at 450 degrees for 8 to 10 minutes they will have a browner and crisper top and bottom.
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The biscuits are best served warm from the oven but will keep for a couple of days under a cover.
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Unbaked biscuits can be frozen and then stored in a freezer bag to be baked off as needed. They can also be frozen baked and stored in a freezer bag. Thaw at room temperature then refresh in a 350°F oven for 10 to 12 minutes. Serve warm.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of unsifted cake flour. Others may use different weights so use whatever they suggest.
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Cake flour is important to the soft, fluffy outcome of these biscuits. It has the lowest protein or gluten count of the white wheat flours.
Heavy cream with 36 to 40 percent butterfat is used here.
Beat just until the dough comes together. It does not form a ball.
To re-roll push the dough together or knead it lightly.
Nutrition
Serving: 9biscuitsCalories: 326kcalCarbohydrates: 29gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 416mgPotassium: 90mgFiber: 1gSugar: 3gVitamin A: 843IUVitamin C: 0.3mgCalcium: 122mgIron: 1mg
