While making dinner at work last week, I decided to throw together a last-second batch of biscuits. Instead of making buttermilk biscuits, I opted for a batch of Cream Biscuits.Within five minutes, I had stirred together a dough, patted it out, sliced it into biscuits, and put a full pan into the oven. In addition, I had only used one bowl and one silicone spatula, and done absolutely zero rolling and folding. I didn’t even have to worry about cutting in chilled butter—there’s no butter at all, actually!Just five ingredients, five minutes of active work, and a twenty minute bake later, I pulled a pan of fluffy, golden biscuits from the oven.That got me thinking. I’ve used Cream Biscuit dough for all sorts things on this blog—yeast-free monkey bread, sliders, cinnamon rolls with too much frosting, and Thanksgiving stuffing—but I have never really given these delicious little morsels their due. Until today.Oh, yes. Today we’re talking about easy, tender biscuits that could rival any of my other biscuit recipes for taste and texture.We’re talking about a recipe so versatile that it can be used for everything from weekend breakfast to game day to a holiday menu.We’re talking about biscuits so quick and simple that they can be pulled together on a busy weeknight without a second thought……or spread with butter and honey on a lazy Saturday morning.In short, this is one of those recipes so delicious and deliciously easy that it’ll make you look like Ina Garten.So, what are you waiting for?! Make some Cream Biscuits tonight!
Thank me later 🙂
makes about 16 biscuits
3 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
2 cups (1 pint) cold heavy cream + more for brushing (optional)
Preheat oven to 425F. Grease and flour an 8- or 9-inch square pan. Set aside.
In a medium mixing bowl, stir together flour, sugar, baking powder, and salt. Pour in heavy cream and fold into a sticky dough.
Turn dough out onto a floured surface. Give it 2-3 kneads before patting into a square that is about 1-inch thick. Flour a large, sharp chef’s knife before slicing the square into 16 biscuits. Be sure to slice directly down—do not saw.
Place biscuits close together in prepared pan. Brush the tops with more heavy cream, if desired. Bake for 20-25 minutes, or until the tops turn golden. Let biscuits cool in the pan for 7-10 minutes before serving.
Leftover Cream Biscuits are best eaten the day they are made. Leftovers will keep in an airtight container at room temperature for up to a day.