Easy Whipped Cream Biscuit Recipe

This Easy Whipped Cream Biscuit Recipe are so simple to make they will become second nature and part of your regular morning routine.

Easy Whipped Cream Biscuit Recipe | shewearsmanyhats.com

Growing up biscuits and tea were like the sentinels on the table. Like those soldiers flanking the gates at Buckingham Palace Always there. Always in their place. And always missed when they were gone.

These Whipped Cream Biscuits remind me of the ones my grandmother used to make, smaller in size to serve with Country Ham. We made tiny ham sandwiches with these biscuits, unfailingly with mustard. Never without mustard. There was nothing luckier than finding one biscuit and just enough Country Ham left to make one more teeny sandwich. It was like a prize for whoever lingered long enough at the table.

Easy Whipped Cream Biscuit Recipe | shewearsmanyhats.com

These Whipped Cream Biscuits are easy too. Easy enough to whip up pre-coffeeinated in the morn, I promise. This is simple and basic biscuit making, y’all. But if needed, the cream can be whipped the night before for quicker prep come morning.

Easy Whipped Cream Biscuit Recipe

An easy biscuit recipe perfect for serving with any meal.

Ingredients:

  • 2 cups bread flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup heavy cream

Directions:

  1. Preheat oven to 425-degrees F.
  2. Sift together flour, baking soda and salt. Set aside.
  3. Whip cream until stiff.
  4. Fold whipped cream into flour mixture until just combined.
  5. Knead dough on a lightly floured surface for 1 minute.
  6. Pat dough into 1/4-inch thickness. Cut rounds with biscuit cutter, or cut square biscuits using a pastry cutter. Place about 1-inch apart on parchment lined or greased baking sheet or skillet. Bake at 425-degrees F for 10-12 minutes.
    If desired, brush lightly with melted butter and bake an additional 1-2 minutes.

Easy Whipped Cream Biscuit Recipe | shewearsmanyhats.comEasy Whipped Cream Biscuit Recipe | shewearsmanyhats.com

Originally published May 12, 2014.