Heavy Cream Biscuits Recipe by Michelle Keith

Name: Heavy Cream Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups (480 ml) flour; 1 tsp salt; 1 tbsp baking powder (make sure it’s fresh); 2 tsp sugar; 1 1/4 cups (300 ml) heavy cream; 1/4 cup (60 ml) melted butter

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Heavy Cream Biscuits

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Author: Michelle Keith, adapted from The Fannie Farmer Baking Book
Total Time: 25 mins
Yield: 8 biscuits 1x

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Description

This recipe is ready in under half an hour so you can enjoy fresh baked biscuits mid-week.

Ingredients

Units Scale

2 cups (480 ml) flour
1 tsp salt
1 tbsp baking powder (make sure it's fresh)
2 tsp sugar
1 1/4 cups (300 ml) heavy cream
1/4 cup (60 ml) melted butter

Instructions

Preheat oven to 425
In a bowl, combine the flour, salt, sugar, and baking powder.
Stir.
Pour in the heavy cream slowly and stir until a dough is reached.
Place on floured surface and pat into a 1/2 ” thick patty.
Cut using a 2? biscuit cutter and place on an ungreased baking sheet.
Brush tops and sides with melted butter.
Bake in a PREHEATED 425 oven for 12-15 minutes.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 250

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Frequently Asked Questions

Why does this recipe use heavy cream instead of cold butter and buttermilk?

The recipe replaces the traditional cold-butter method with 1-1/4 cups of heavy cream, which provides both fat and liquid in one ingredient. The dough comes together simply by stirring the cream into the dry mix — no cutting in cold butter required.

Why does the recipe write PREHEATED 425 in all caps?

The emphasis is intentional — the high, immediate 425°F heat is essential for the baking powder to create a rapid rise and for the biscuits to develop a crisp exterior in just 12-15 minutes. Starting in a cold oven results in flat, dense biscuits.

What does brushing with melted butter before baking do?

After cutting the dough into biscuits with a 2-inch cutter, you brush the tops and sides with 1/4 cup of melted butter before baking. This gives the biscuits a golden exterior and a buttery flavor boost even though no butter is worked into the dough itself.