Cream Biscuits


After making quiche last week I had half a bottle of cream left over. Combine that with a recent craving for biscuits and I hoped that cream would make a suitable substitute for buttermilk. Little did I know there was a whole category of cream biscuits. From one of my favorite food blogs to Paula Deen to one of my favorite cookbooks – they all had recipes for cream biscuits. Buttermilk biscuits are more flaky and buttery, whereas these biscuits, are more savory and dense like a scone. As is, they are blank canvases for any flavor you want to add (similar to the pretzels from a couple weeks ago). You could easily stir in fresh herbs, cheese or fruit to add a little punch!

cream biscuits

Source: Baking Illustrated

2 cups flour
2 tsp. sugar
2 tsp baking powder
1/2 tsp. salt
1 1/2 cup cream

Preheat oven to 400 and line baking sheet with parchment paper

  1. Whisk together flour, sugar, baking powder and salt.
  2. Add 1 1/4 cup cream to flour mixture and stir with a wooden spoon until dough forms. Turn dough out onto floured surface and knead for about 30 seconds. If there are floury bits left in the bowl, add remaining cream, 1 tablespoon at a time. Once you’ve created this mixture, add it to the kneaded dough.
  3. Form dough into round disk, 3/4-inch thick. Cut dough into wedges or circles. Place biscuits on parchment paper
  4. Bake 12-15 minutes, or until tops turn a golden brown


3 Comments Add yours

  1. Judy Silk says:

    Yum. I never have cream laying around, but hey, I could get some. The picture looks edible.

  2. Denise says:

    Hello, Someone told me to check out your blog and also “Cooking With Mr. C.” on Facebook. I look forward to looking through your blog. Denise

  3. Denise says:

    A friend of mine told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and just came to see your blog. I’m so happy that people are sharing blogs. Denise

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