Sweet Cream Biscuits Recipe
These Sweet Cream Biscuits are soft, buttery, and incredibly easy to make with just a few simple ingredients. Perfect for breakfast, brunch, or as a delightful side!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Whisk
- Spatula
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Heavy whipping cream
Instructions
Sweet Cream Biscuits Recipe
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
- Pour in the heavy whipping cream and gently fold it into the flour mixture using a spatula. Be careful not to overmix; keep the dough light and airy.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick using your hands or a rolling pin.
- Using a biscuit cutter or glass, cut out rounds from the dough. Press straight down without twisting. Place the biscuits on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes or until golden brown on top.
- Remove from the oven and let cool slightly before serving. Enjoy warm with butter, jam, or honey.
Notes
- Do not overmix the dough to keep the biscuits tender and light.
- Use room temperature heavy cream for better incorporation into the dough.
- You can prepare the dough ahead and refrigerate for up to 2 hours or freeze unbaked biscuits for up to a month.