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+ servings

Quick Cream Biscuits

Amy
Tender, light and fluffy cream biscuits that are so simple they'll have you coming back for more.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Bread
Servings 9 depending on how you cut them

Ingredients
  

  • 2 cups all purpose flour *see recipe note for self-rising flour substitute
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar plus more for sprinkling on top
  • 1 ¼ cups heavy cream
  • 2 Tablespoons unsalted butter, melted for brushing on top of the biscuits

Instructions
 

  • 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!

Notes

Self-rising flour can be substituted in this recipe. Omit baking powder, salt and all purpose flour. Substitute with 2 cups of self-rising flour.
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