• Cooking Time: 15
  • Servings: 10-12
  • Preparation Time: 15


This recipe is incredibly easy (and so tasty) to make because you don't have to cut in the fat — it's already there in the cream. Recipe from The Gourmet Cookbook. Unlike traditional biscuits, cream biscuits benefit from relatively rough treatment. so don't be afraid to knead for 30 seconds. NOTE: Be sure to use heavy cream, otherwise you'll be disappointed!


  • 2 cups all-purpose flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream, plus additional for brushing


  • Put a rack in middle of oven and preheat to 425 degrees.
  • Lightly grease baking sheet or pan.
  • Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.
  • Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.
  • Pat dough into a 10 inch round (1/2 inch thick).
  • Cut out as many rounds as possible with lightly floured cutter, dipping it in flour before each cut, and invert rounds onto greased baking sheet, spacing them about 1 1/2 inches apart.
  • Gather scrapes, pat out dough, and cut out more rounds in same manner.
  • 8OR.
  • A simpler method is to gently press the dough into an 8-inch square cake pan, then turn the dough out on the counter and using a knife or dough scraper (bench knife), cut the dough into squares..
  • Brush tops of rounds with cream.
  • Bake until pale golden, 12 to 15 minutes.
  • Tranfer biscuits to a rack to cool and serve warm or at room temperature.

Categories: Biscuit 

Author Credit: The Gourmet Cookbook

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