Quick answer: whisk 2 cups of all-purpose flour with 1 tablespoon of baking powder, 2 teaspoons of sugar and ½ teaspoon of salt, stir in 1¼ to 1½ cups of cold heavy cream until a soft dough forms, pat out, cut and bake at 425°F for 15-18 minutes.
Ingredients (8 biscuits)
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 2 tsp sugar
- ½ tsp salt
- 1¼ to 1½ cups (300-360 ml) cold heavy cream, plus a little for brushing
With self-rising flour, leave out the baking powder and salt: the recipe is then just flour and cream.
How to make them
- Heat the oven to 425°F (220°C).
- Whisk the dry ingredients together.
- Pour in 1¼ cups of cream and stir just until the dough comes together; add more only if it is dry.
- Turn onto a floured surface, fold the dough over itself three or four times, and pat it ¾ inch thick.
- Cut straight down with a floured cutter or knife. Do not twist.
- Brush the tops with cream and bake for 15-18 minutes, until golden.
Why heavy cream works
Heavy cream is at least 36% fat, so it supplies both the fat and the liquid a biscuit needs. Lower-fat dairy makes a tougher biscuit; see heavy cream vs half-and-half.
Cream scones
Add 3 tablespoons of sugar to the dry ingredients, plus up to ½ cup of dried fruit, chocolate chips or berries. Shape into a round, cut into 8 wedges, brush with cream, sprinkle with sugar and bake the same way.
Variations
- Cheddar and chive: ¾ cup grated cheese and 2 tbsp chopped chives.
- Shortcakes: use 2 tbsp sugar and sprinkle the tops with sugar.
- Herb: 1 tbsp chopped rosemary or thyme.
What to serve them with
- Strawberries and whipped cream; see strawberry shortcake.
- Clotted cream and jam.
- Homemade butter and honey.
Frequently asked questions
What are cream biscuits?
Biscuits made with heavy cream instead of butter and milk. The fat in the cream makes them tender, and there is no butter to cut in.
Can I make cream biscuits with two ingredients?
Yes. Stir 1 1/4 to 1 1/2 cups of heavy cream into 2 cups of self-rising flour.
Can I use half-and-half instead of heavy cream?
Not as a straight swap. Half-and-half has too little fat; the biscuits will be tough. Use heavy cream.
What is the difference between cream biscuits and cream scones?
Scones are sweeter and often contain an egg or add-ins such as dried fruit. The cream-based method is the same.
