I discovered these quick cream-based biscuits after several rounds of berry picking this summer. We have canned quite a few jars of jam using our favorite Pomona’s Pectin (affiliate link) and my kids were begging for a breakfast of biscuits and jam after helping with all the berry picking. We have been making these biscuits ever since…topping them with jam and freshly whipped cream for a delicious breakfast or a yummy side with your dinner.Jump Directly to the Recipe for Quick Cream Biscuits
Cream Instead of Butter
Most biscuit recipes I come across use butter (or shortening) as the fat to hold the biscuits together. The pockets of cold butter throughout biscuit dough results in flaky, delicious biscuits (check out my recipe for Southern Biscuits using butter here) so I was a little skeptical when I decided to try biscuits with no butter in them. I didn’t need to worry! The cream takes the place of the butter and adds every bit of richness you would think would be missing. The tablespoon of baking powder and high heat gives these biscuits a nice rise in the oven with flaky layers throughout. I’ve also added in the recipe notes where you can substitute self-rising flour which also gives these biscuits a beautiful rise.
Secret Ingredient: Cornstarch
Cornstarch is one of those secret key ingredients to a lot of recipes. It gives the biscuits a softer texture and makes them melt-in-your-mouth. Combine this biscuit with some freshly made jam and whipped cream and my goodness, they are good. You can also substitute self-rising flour for the flour, baking powder and salt in this recipe with good results.
Breakfast is Served in Twenty Minutes
I love that these biscuits can be made faster than you could whip up a batch of pancakes. Mix together the dry ingredients, add the heavy cream and give it a few good kneads and that’s about it. The oven does the rest of the work for you. My kids are in love with these biscuits and I love them too because they are so quick and easy to make, they could eat them on a school morning. Give them a try, you won’t be disappointed!
Quick Cream Biscuits
- 2 cups all purpose flour *see recipe note for self-rising flour substitute
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar plus more for sprinkling on top
- 1 1/4 cups heavy cream
- 2 Tablespoons unsalted butter, melted for brushing on top of the biscuits
- Preheat oven to 450 degrees.
- In a bowl, mix together the flour, cornstarch, salt, baking powder, and granulated sugar.
- Add the heavy cream and mix until just combined.
- Pour the biscuit mixture out on a lightly floured counter and knead two to three times until the dough comes together.
- Shape into a thick (about 1- 1 ½ inches thick) square or rectangle and cut out biscuits with a biscuit cutter, bench knife or sharp knife. Cut quickly and don’t turn the biscuit cutter if using or it will not rise as much.
- Place biscuits on a parchment lined baking sheet.
- Top with melted butter and a sprinkling of granulated sugar if desired.
- Bake for 10-12 minutes until a little golden on the edges.
- Serve hot from the oven with fresh jam and whipped cream. Enjoy!
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂