Easy Whipped Cream Biscuit Recipe
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This Easy Whipped Cream Biscuit Recipe are so simple to make they will become second nature and part of your regular morning routine.
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.
These Whipped Cream Biscuits are easy too. Easy enough to whip up pre-caffeinated 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
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
Instructions
- Preheat oven to 425-degrees F.
- Sift together flour, baking powder and salt. Set aside.
- Whip cream until stiff.
- Fold whipped cream into flour mixture until just combined.
- Knead dough on a lightly floured surface for 1 minute.
- 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.
Notes
Makes approximately 18 (2-inch) biscuits.
Originally published May 12, 2014.
A slice of ham and a squeeze of honey? I’m sold! They looks so flakey and easy!
YUM these look like the perfect side dish
My boys will love you for sharing this. I’m not the greatest at biscuit making, no matter how many times my grandma showed me how.
Mmm!!! Such yummy and quick biscuits!!!
This is a biscuit technique I haven’t seen before. I didn’t grow up in a house of homemade biscuits, so I’m still trying to perfect them.
Simply gorgeous. I love that you whip the cream first. They look so light and fluffy.
My grandma used to make these. My mom tried to make them and she said it was impossible. She said there was not enough liquid ingredient to mix all the dry together. Are we missing something?
Hmmm … not sure why she would have had trouble.
I’ve never heard of whipped cream in biscuits, and I’ve also never turned down whipped cream in anything for any reason. Now I’m’ wanting that ham biscuit!
Can a different flour be substituted? Like coconut or almond flour?
I would think so, but I haven’t tried either of those as a substitute yet.
Is it baking powder or baking soda? You said BP for ingredient list but BS for method
Baking powder. Recipe instructions have been edited.
1st can you sub plain or self rising flour (I use lily’s-it’s a very good flour for both) for bread flour?
2nd and last all the Recipes I’ve read or tried to make you never knead the biscuit flour. As in it tells you to handle as little as possible. What makes this recipe different that you have to knead it. Please explain. Not doubting your experience just need to know the difference. Thank you in advance