Quick Cream Biscuits

1. Preheat Oven

Adjust your oven rack to the upper-middle position and preheat your oven to 450 degrees. Line a rimmed baking sheet with parchment paper and set it aside.

2. Prepare Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and table salt until everything is well combined. This step ensures that the baking powder and baking soda are evenly distributed throughout the flour, giving your biscuits a nice rise.

3. Warm Heavy Cream

Pour the heavy cream into a microwave-safe container and microwave it for about 60 to 90 seconds until it reaches a temperature between 95 to 100 degrees. Stir the cream halfway through microwaving to ensure it warms evenly.

4. Combine Ingredients

Pour the warmed cream into the flour mixture and stir until a soft, uniform dough forms. This should only take a minute or two, and the dough should come together nicely without being overly sticky.

5. Portion Dough

Spray a ⅓-cup dry measuring cup with vegetable oil spray to prevent the dough from sticking, and use it to scoop level portions of dough onto the prepared baking sheet. Place each scoop about 2 inches apart. If the dough gets misshapen, you can gently reshape it into level cylinders. Respray the measuring cup after every 3 or 4 scoops to make the process smoother.

6. Bake Biscuits

Bake the biscuits in your preheated oven for 10 to 12 minutes, rotating the baking sheet halfway through to ensure even baking. You'll know they're done when the tops are a light golden brown.

7. Optional Butter Brushing

If you like, brush the hot biscuits with melted unsalted butter right after they come out of the oven for an extra layer of flavor. Serve these warm, and enjoy their tender, fluffy texture.

8. Store Leftovers

Store any leftover biscuits in a zipper-lock bag at room temperature for up to 24 hours. To reheat, simply place them in a 300-degree oven for about 10 minutes.