Cream Biscuits 


Alright.  I don't know a whole lot about how Northerners cook, but I can tell you down South we have many variations of biscuits.  These biscuits here, they would be the biscuit I would choose if I could only have one type of biscuit for the rest of my life.  They are fluffy, airy, a little crisp on the tops and bottom, and just beautifully buttered. There are no fancy ingredients. No buttermilk. No shortening. Just heavy cream- which I always have on hand.  Man, they are heaven in one bite. Best thing for me right now is my little boy just got braces, and they are so easy for him to eat.  
Everyone's happy! 
These are from "Bake from Scratch" Magazine.  They have a book now too and I can't tell you how much I swear by it.  If you want to learn how to bake, especially breads, you need to get this book.  It's amazing.  


  • 2 cups all purpose flour

  • 1 tbsp baking powder

  • 2 tsp sugar (they call for 2.5, but I don't think its necessary)

  • 1 tsp salt

  • 1 3/4 cups heavy whipping cream

  • 3 tbsp melted butter


  • Preheat oven to 400

  • Line your baking sheet with parchment paper

  • Whisk together flour, baking powder, sugar and salt

  • Slowly pour and mix in the heavy whipping cream until it is just combined

  • Turn out dough on a lightly floured surface

  • Knead 3-4 times until it comes together

  • Pat dough into a rectangle about 1 inch thick

  • Cut dough into about 8-10 biscuits

  • Dip each one into the melted butter and place on prepared pan (Butter side faces up)

Bake from Scratch
Hoffman Media Inc