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
Set the Oven & Prepare the Baking Sheet
Heat your oven to 425°F.
Line your baking sheet with parchment paper or leave it dry, either way works!
Mix Dry Ingredients & Then Add Cream
In a large bowl, combine your flour, salt, sugar, and baking powder together with a whisk until fully incorporated.
Then add your cream to the dry ingredients.
Stir with a wooden spoon or spatula just enough to mix it together so it forms into a soft dough; do not over mix!
Doing so will result in tough biscuits.
Turning out & forming Dough
Place the dough you just created on your floured work surface.
Knead dough lightly 3-4 times just enough to help the dough hold together.
The dough should still feel soft and sticky after kneading.
Form the Dough into the Shape of a Biscuit
Using the palm of your hand, flatten out the dough until it is about ½ inch thick.
Do not roll out the dough; simply flatten it with your hands.
Cut & Butter the Biscuits
Using a biscuit/cookie cutter, knife, or drinking glass — cut straight down on the biscuit; do not twist or the biscuit will not rise evenly.
You should be able to make about 12 biscuits depending on your size!
Dip the top and bottom of each biscuit in the melted butter before placing it on the baking sheet.
Place on your baking sheet so biscuits almost touch each other; this way, they will rise together and stay smooth on the sides.
Bake Until Golden
Bake for approximately 12-13 minutes or until tops are golden brown and, when lightly pressed, the biscuit feels firm.
When preparing the shortcake, sprinkle with coarse sugar immediately before putting in the oven.
The biscuits are best served while they are still hot; however, the biscuits can be kept in a covered container for one or two days.
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.
