Ingredients (~12 biscuits)
- 3 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 tsp granulated sugar
- 2 Tbsp baking powder
- 2 1/4 cups heavy whipping cream
- 6 Tbsp salted butter, melted
For Shortcake Version
- 1/4 cup + 1 Tbsp granulated sugar (instead of 1 1/2 tsp above)
- 2 Tbsp coarse sugar for sprinkling
Get Your Oven Ready and Prep the Pan
Preheat your oven to 425F.
Line a large baking sheet with parchment paper or just leave it ungreased – either works fine.
Mix the Dry Ingredients and Add Cream
In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder until combined.
Pour in the whipping cream all at once.
Stir with a wooden spoon or spatula just until a soft, shaggy dough comes together – don’t overmix or you’ll get tough biscuits.
Turn Out and Shape the Dough
Dump the dough onto a lightly floured surface.
Gently knead it 3-4 times just until it holds together – it should still feel soft and a bit sticky.
Pat the dough down to about 1/2 inch thick; don’t roll it or press too hard.
Cut and Butter the Biscuits
Cut straight down with a biscuit cutter, knife, or even a drinking glass – don’t twist when cutting or the biscuits won’t rise evenly.
You should get about 12 biscuits depending on size.
Dip the top and bottom of each biscuit in the melted butter, then place them on your baking sheet.
Arrange them so they’re almost touching – this helps them rise taller and stay tender on the sides.
Bake Until Golden
Bake for ~12-13 minutes or until the tops are lightly golden and the biscuits feel set when you gently press the top.
For the shortcake version, sprinkle the coarse sugar on top before baking.
Serve warm – they’re best within the first hour but will keep covered for a day or two.
Whipping Cream Biscuits
Ingredients
Ingredients (~12 biscuits)
- 3 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 tsp granulated sugar
- 2 Tbsp baking powder
- 2 1/4 cups heavy whipping cream
- 6 Tbsp salted butter melted
For Shortcake Version
- 1/4 cup + 1 Tbsp granulated sugar instead of 1 1/2 tsp above
- 2 Tbsp coarse sugar for sprinkling
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Whisk together flour, salt, sugar, and baking powder in a large bowl.
- Pour in heavy cream and stir just until a shaggy dough forms.
- Turn dough onto a floured surface and gently knead 3-4 times until it holds together.
- Pat dough to 1/2 inch thick.
- Cut straight down with a biscuit cutter to make about 12 biscuits.
- Dip top and bottom of each biscuit in melted butter and place on baking sheet almost touching.
- Bake 12-13 minutes until tops are lightly golden.
- Serve warm.
