Sweet Cream Biscuits

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Sweet Cream Biscuits are a flaky biscuit made with heavy cream! This is the BEST biscuit you’ll ever make – completely from scratch and very easy to make.

Prep Time10

Cook Time12

Total Time22

Course: Yeast Bread Recipes and Quick Bread Recipes

Keyword: biscuits, cream biscuits, easy, homemade

Servings:

Author: Carrian Cheney

Equipment

Ingredients

2 Cups All-Purpose Flour (properly measured)
½ teaspoon Salt
1 Tablespoon Baking Powder
5 Tablespoons Granulated Sugar
½ Cup Butter unsalted, cut into pieces
1 Large Egg whisked
½ Cup Heavy Cream plus 1 Tablespoon
1 Egg White whisked
Additional Sugar for Biscuits turbinado sugar works great

US Customary - Metric

Instructions

Adjust your oven rack to lower middle position; heat the oven to 425 degrees F.
Mix flour, salt, baking powder, and sugar in a medium bowl.
2 Cups All-Purpose Flour, ½ teaspoon Salt, 1 Tablespoon Baking Powder, 5 Tablespoons Granulated Sugar
Toss the butter with flour to coat. Using a pastry cutter, mix the butter into the flour until it appears to be like a grainy mixture.
½ Cup Butter
Mix a beaten egg with cream; pour into flour mixture.
1 Large Egg, ½ Cup Heavy Cream
Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead only just until it comes together.
Using a silicone mat with measurements, gently press the dough into a rectangle no bigger than 9 x 6 inches.
Flour 2 ¾-inch biscuit cutter and cut 6 dough rounds. Gather the scraps together and cut out 2 to 4 more biscuits.
Place the biscuits 1 inch apart on a small baking sheet; brush dough tops with egg white and sprinkle evenly with a good coating of sugar.
1 Egg White, Additional Sugar for Biscuits
Bake until golden brown, 12 minutes. Place the baking sheet on wire rack to cool.

Notes

The biscuit dough can be prepared ahead of time. Cut it out using a biscuit cutter, but do not brush with egg white and sugar up to 12 hours ahead of time. Just set the dough in the fridge, covered with a towel.

Nutrition