Cream biscuits are impossibly simple, unquestionably delicious, and can be ready in about 20 minutes (no joke!). These biscuits are made with heavy whipping cream as the main liquid, replacing buttermilk or milk.
- 2¼ cups (281 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 tablespoon (12 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1½ cups heavy whipping cream
- 3 tablespoons (42 grams) unsalted butter, melted
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, sugar, and salt. Gradually add cream, stirring just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times until it comes together. Pat dough into a rectangle, about 1 inch thick. Using a sharp knife, cut dough into 8 rectangles. Dip top of each rectangle into melted butter, and place on prepared pan.
- Bake until golden brown, 15 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.