Fluffy Cream Biscuits Recipe

Name: Fluffy Cream Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 tbsp baking powder; 1 tsp salt; 1 1/2 cups heavy cream (cold)

30 min 8 servings Easy

All Recipes

Discover how to make these rich and fluffy cream biscuits, perfect for any meal.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Easy

Cream biscuits are a delightful treat that can elevate any meal, from breakfast to dinner. Known for their light and fluffy texture, these biscuits are surprisingly easy to make and require only a handful of ingredients. This version is perfect for those who love a rich, buttery flavour without the hassle of cutting in butter. By using heavy cream, you not only simplify the process but also ensure a consistent and tender crumb. Whether you're a novice baker or a seasoned pro, this recipe is designed to yield perfect biscuits every time. Ideal for serving with jam, honey, or even a savoury gravy, they're versatile enough to complement any dish.

Instructions

Preheat the oven

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, and salt until well combined.

Pro tip: Whisking helps to incorporate air, making the biscuits lighter.

Add cream

Add the cold heavy cream to the dry ingredients and stir gently with a wooden spoon until a dough begins to form.

Pro tip: Do not overmix to prevent tough biscuits.

Form the dough

Turn the dough out onto a lightly floured surface and gently knead just until it comes together, about 3-4 times.

Shape the biscuits

Pat the dough into a 2 cm (3/4 inch) thick rectangle and use a biscuit cutter to cut out rounds. Gather scraps and repeat.

Pro tip: Avoid twisting the cutter to ensure even rising.

Bake

Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

Pro tip: Rotate the baking sheet halfway through for even browning.

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Tips & Tricks

Use cold cream for flakier biscuits.
Do not overwork the dough to keep biscuits tender.
Ensure your oven is fully preheated for even baking.

Frequently Asked Questions

How to make cream biscuits?

Combine flour, baking powder, salt, and cold heavy cream, then shape and bake at 220°C (425°F) for 12-15 minutes.

Can cream biscuits be frozen?

Yes, freeze unbaked biscuits on a tray, then store in a freezer bag. Bake from frozen, adding a few extra minutes.

What is the texture of cream biscuits?

Cream biscuits are light, fluffy, and tender with a slightly crisp exterior.

How long do cream biscuits last?

Stored in an airtight container, they last up to 2 days at room temperature. Freeze for longer storage.

What is the key to fluffy biscuits?

Using cold cream and not overworking the dough helps achieve a fluffy texture.

Serving Suggestions

Serve these cream biscuits warm, with a pat of butter or a drizzle of honey, for a comforting addition to breakfast or brunch. They also pair wonderfully with soups or stews, making them a great choice for dinner as well. To make ahead, prepare the dough and cut the biscuits, then freeze them on a baking sheet before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Store leftover baked biscuits in an airtight container for up to 2 days, or freeze for longer storage.