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Whipped Cream Biscuits

  • Author: Dana
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 10 large or 20+ small
Itty Bitty Whipped Cream Biscuits at diginwithdana.com

Fluffy and tender, these are the biscuits of my dreams. Makes 8 – 10 large or 20+ “two bite” biscuits.

Ingredients

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.

Instructions

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.

Notes

Adapted from Milk Street Magazine’s Whipped Cream Biscuits, May- June 2017 issue and

KIng Arthur Flour’s Baking Powder Biscuits