25 minutes
Deliciously soft and fluffy biscuits made with heavy cream, perfect for any meal.
Unbleached All-Purpose Flour
cups
teaspoons
teaspoons
teaspoons
cups
1. Preheat Oven and Prepare Baking Sheet
Adjust your oven rack to the upper-middle position and preheat your oven to 450 degrees. Line a baking sheet with parchment paper to prevent the biscuits from sticking and ensure even baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the unbleached all-purpose flour, granulated sugar, baking powder, and table salt.
3. Add Heavy Cream
Stir in the heavy cream with a wooden spoon until the dough forms. This should take about 30 seconds. Be mindful not to overwork the dough at this stage; you just want everything to come together.
4. Knead Dough
Turn the dough out onto a lightly floured counter and gather it into a ball. Knead the dough briefly for about 30 seconds until it becomes smooth. This step is crucial as it develops the gluten, giving the biscuits structure without making them tough.
5. Shape and Cut Dough
Shape the dough into a circle about 3/4-inch thick. Use a biscuit cutter or a knife to cut the dough into rounds or wedges, depending on your preference. Place the cut biscuits onto the parchment-lined baking sheet.
6. Bake Biscuits
Place the baking sheet in the preheated oven and bake the biscuits for about 15 minutes. Halfway through the baking time, rotate the baking sheet to ensure even browning. The biscuits are done when they are golden brown.
Mix in 1/2 cup of your favorite shredded cheese, such as sharp cheddar, Gruyère, or pepper jack, into the dough. Cheese adds a savory depth and can create delightful pockets of melted goodness.
Add grated cheese like sharp cheddar or Gruyère to the dry ingredients before adding the cream. Season with a bit of garlic powder and cayenne for an extra kick. These are perfect as a side for soups and salads.
Incorporate finely chopped cooked bacon or ham into the dough for a smoky, meaty twist. This can be particularly enjoyable for a hearty breakfast sandwich.
Mix in freshly chopped herbs such as parsley, chives, dill, or rosemary to the dry ingredients for a fragrant twist. These biscuits pair wonderfully with roasts and stews.
Add 1 to 2 tablespoons of finely chopped fresh herbs such as rosemary, thyme, or chives to the dough. This will impart a fragrant and savory element to the biscuits, perfect for pairing with soups and stews.
Keep your butter and heavy cream as cold as possible to create steam pockets during baking for flakier biscuits.
Mix the dough until just combined and handle it as little as possible to avoid developing the gluten and making biscuits tough.
Use a sharp biscuit cutter and press straight down without twisting to prevent sealing the edges and impeding the rise.
Dust with just enough flour to prevent sticking, avoiding excess flour that can be incorporated into the dough and make biscuits dense.
Pat out the dough to an even thickness for uniform baking and perfectly cooked biscuits.
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