Name: Sweet Cream Biscuits Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour (sifted); 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons granulated sugar; 1 cup heavy whipping cream

There’s nothing quite like the warm, buttery aroma of freshly baked biscuits wafting through your kitchen. If you’re looking for a simple yet delightful recipe that delivers soft, flaky biscuits in no time, you’ve landed in the right place. This Sweet Cream Biscuits Recipe requires minimal ingredients and utilizes heavy whipping cream to create a rich, tender texture that melts in your mouth. Perfect for breakfast, brunch, or as a side to your favorite dish, these biscuits are sure to become a staple in your baking repertoire.

Why Sweet Cream Biscuits Recipe is Worth Your Time

Sweet cream biscuits are not only incredibly easy to make, but they also offer a unique blend of flavors and textures. Unlike traditional biscuits that often require cutting in butter, this recipe uses heavy whipping cream as the base, resulting in a tender, moist biscuit with a slightly sweet flavor. They are versatile enough to be enjoyed plain, slathered with butter and jam, or served alongside savory dishes. With just a handful of ingredients and a short prep time, these biscuits are perfect for both novice bakers and seasoned pros looking for a quick treat.

Ingredient List

2 cups (248g) all-purpose flour – This is the foundation of your biscuits, providing structure and texture.
2 teaspoons baking powder – This helps the biscuits rise, giving them that desirable fluffy texture.
1 teaspoon salt – Adds flavor and enhances the sweetness of the cream.
2 tablespoons granulated sugar – Just the right amount to add sweetness without overpowering the biscuit’s flavor.
1 cup (356ml) heavy whipping cream – The star ingredient that makes these biscuits rich and tender.

Must-Have Equipment

Mixing bowl – For combining your dry ingredients with the cream.
Whisk or spatula – To blend the ingredients smoothly.
Baking sheet – Where your biscuits will bake to golden perfection.
Parchment paper – Optional, but it helps prevent sticking and makes cleanup easier.
Oven – Essential for baking your delicious biscuits.

Cook Sweet Cream Biscuits Recipe Like This

Step 1: Preheat Your Oven

Begin by preheating your oven to 425°F (220°C). This high heat is crucial for achieving fluffy, golden biscuits.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined. This ensures that the baking powder and salt are evenly distributed.

Step 3: Add the Cream

Pour in the heavy whipping cream. Using a spatula or your hands, gently mix until the dough just comes together. Be careful not to overmix; a few lumps are perfectly fine.

Step 4: Shape the Dough

Transfer the dough onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. You can use a rolling pin if you prefer, but your hands work just as well.

Step 5: Cut the Biscuits

Using a biscuit cutter or a sharp knife, cut the dough into your desired shape. Place the biscuits on a baking sheet lined with parchment paper, making sure they are close together for soft sides.

Step 6: Bake

Bake in the preheated oven for 12-15 minutes or until the tops are lightly golden. Your kitchen will smell heavenly!

Step 7: Enjoy!

Remove the biscuits from the oven and let them cool for a few minutes before serving. Enjoy them warm with butter, jam, or your favorite spread.

What to Use Instead

Milk or Half-and-Half – If you don’t have heavy cream, you can use whole milk or half-and-half, though the texture may be slightly less rich.
Honey or Maple Syrup – Instead of sugar, you can add a tablespoon of honey or maple syrup for a natural sweetness.
Gluten-Free Flour Blend – For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
Unsweetened Coconut Cream – For a dairy-free option, use coconut cream instead of heavy whipping cream.

What I Learned Testing

The balance of flour to cream is key. Too much flour makes for dense biscuits, while too little results in a dough that won’t hold together.
Chilling the dough for about 10-15 minutes before cutting can enhance the texture, making the biscuits even fluffier!
Experimenting with different baking times can yield different textures; for a softer biscuit, remove them a minute or two early.
These biscuits freeze well! Make a double batch and freeze the extras for an easy breakfast treat later.

Save It for Later

If you love this Sweet Cream Biscuits Recipe, don’t forget to save it for later! You can bookmark this page, print it out, or even share it with friends and family. These biscuits are perfect for any occasion, from Sunday brunch to holiday gatherings. Trust me, once you try them, you’ll want to make them again and again.

Helpful Q&A

Can I use other types of cream in this recipe?

Yes, you can use light cream or half-and-half, but the texture may not be as rich and tender as when using heavy whipping cream.

How do I store leftover biscuits?

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag.

Can I add mix-ins to the biscuit dough?

Absolutely! Feel free to add chocolate chips, dried fruit, or herbs to customize your sweet cream biscuits.

What’s the best way to reheat leftover biscuits?

The best way to reheat biscuits is to wrap them in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes.

Serve & Enjoy

These Sweet Cream Biscuits are best served warm, straight from the oven. Pair them with your favorite jam, butter, or even a drizzle of honey for an extra special treat. Whether you’re indulging in a leisurely weekend breakfast or whipping up a quick snack, these biscuits are sure to impress.

With their light texture and delightful sweetness, they are a perfect addition to any meal. Enjoy the satisfaction of creating something delicious with such simple ingredients—your taste buds will thank you!