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Quick Cream Biscuits

Amy
Tender, light and fluffy cream biscuits that are so simple they'll have you coming back for more.
Prep Time 10 mins
Cook Time 12 mins
Course Bread
Servings 9 depending on how you cut them

Ingredients
  

  • 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

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.