Fluffy and tender, these whipped cream biscuits are the baked goods of my dreams.
Just eight ingredients including cream!
Softly whipped cream gives these biscuits an extra light, airy texture you’ll love.
Think beyond breakfast; welcome biscuits into your heart and table!
Think savory biscuits for brunch, sandwiches or instead of bread at dinner.
Add mini biscuits to a fruit and cheese tray.
Like shortcakes? Spoon an extra teaspoon of sugar into the batter.
Serve with your favorite jam, fruit in season, butter and honey.
Move over pie dough! Try biscuits on your favorite pot pie or casserole.
Step aside, crumble! Adorn your favorite fruit cobbler with biscuits instead.
Small or Large
Two bite round biscuits: Use a small (1 1/2 inch) biscuit cutter.
Great big easy biscuits: Simply cut into 8 – 10 free-form squares.
Do you hear that sound? The Whipped Cream Biscuits are calling you!
Pin and Dig in!
More yummy baked goods:
- Old Fashioned Scones
- Almond Flour and Honey Sandwich Bread
- Easy Italian Farm Bread
- Lemon Buttermilk Pound Cake
- Banana Cake
- Pumpkin Chocolate Ribbon Bread
Have you made a diginwithdana recipe lately??
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Fluffy and tender, these are the biscuits of my dreams. Makes 8 – 10 large or 20+ “two bite” biscuits.
2 cups all purpose flour (280 gm)
*2 teaspoons sugar (for sweet biscuits use 1 tablespoon)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
*2/3 cup heavy cream (150 ml) (more as needed)
1/2 cup sour cream (120 gm)
4 tablespoons salted butter (1/2 stick), grated and frozen
*Optional: Reserve extra sugar and cream to top biscuits before baking.
Preheat oven to 475 F and position oven rack to the middle. Line two baking sheets with parchment and set aside.
Mix dry ingredients: In a large bowl, stir together flour, two teaspoons sugar, baking powder, baking soda and salt.
Beat creams: Using an electric or handheld mixer on medium, beat cream and sour cream together until soft peaks form, about four minutes. Cover and refrigerate.
Make dough: Crumble frozen butter over flour. Rub together with your fingertips until butter resembles large crumbs. Use a large rubber spatula to gently fold whipped cream into flour to form an even, crumbly mixture. Set aside extra cream,adding an extra tablespoon or two as needed just until a few bits of dry flour remain. Don’t overmix!
Roll out and cut dough: Line your counter with a few overlapping long sheets of plastic wrap (2 ft by 2 ft). Dump dough onto plastic; it’s ok if it doesn’t hold together just yet. Fold plastic wrap over the sides and gently pat dough into a rough circle. about 1 inch thick.
With a sharp knife, cut dough in half. Wrap one half in plastic wrap and place in refrigerator.
Fold dough into thirds (like a piece of paper). Again, place dough between two pieces of plastic wrap and roll gently with a rolling pin into about a 5-inch circle or square, 1-inch thick.
Free form biscuits: shape dough half into a square; cut into four large or eight small squares.
Round biscuits: shape dough half into a circle; set aside extra flour. Dip biscuit cutters into flour before cutting 8-10 large or 16-20+ small biscuits. (Biscuit tip: press straight down but do not twist biscuit cutter before gently releasing biscuits onto baking sheet. Twisting the biscuit cutter causes biscuits to lean over instead of rising tall and straight during baking.)
Space biscuits about 2 inches apart on baking sheets. Pour cream into a small dish and brush each biscuit top with cream before baking.
For sweet biscuits, sprinkle tops with extra sugar.
Place biscuits in oven and reduce temperature to 425 F.
Bake 15 minutes for large biscuits and 12-13 minutes for small.
Storage: Biscuits are best eaten the same day. When cool, wrap uneaten biscuits well and store in freezer for up to three months. Reheat gently.
Adapted from Milk Street Magazine’s Whipped Cream Biscuits, May- June 2017 issue and