Home » Recipes » Appetizers » Easy Whipped Cream Biscuit Recipe
posted by Amy Johnsonon February 23, 2016 (updated Jan 28, 2019) 16 comments »
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Easy Whipped Cream Biscuit Recipeare so simple to make they will become second nature and part of your regular morning routine.
Growing up biscuits and tea were like the sentinels on the table. Like those soldiers flanking the gates at Buckingham Palace Always there. Always in their place. And always missed when they were gone.
These Whipped Cream Biscuits remind me of the ones my grandmother used to make, smaller in size to serve with Country Ham. We made tiny ham sandwiches with these biscuits, unfailingly with mustard. Never without mustard. There was nothing luckier than finding one biscuit and just enough Country Ham left to make one more teeny sandwich. It was like a prize for whoever lingered long enough at the table.
These Whipped Cream Biscuits are easy too. Easy enough to whip up pre-caffeinated in the morn, I promise. This is simple and basic biscuit making, y’all. But if needed, the cream can be whipped the night before for quicker prep come morning.
Easy Whipped Cream Biscuit Recipe
Easy Whipped Cream Biscuit Recipe
Yield: 18
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
An easy biscuit recipe perfect for serving with any meal.
Ingredients
- 2 cups bread flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup heavy cream
Instructions
- Preheat oven to 425-degrees F.
- Sift together flour, baking powder and salt. Set aside.
- Whip cream until stiff.
- Fold whipped cream into flour mixture until just combined.
- Knead dough on a lightly floured surface for 1 minute.
- Pat dough into 1/4-inch thickness. Cut rounds with biscuit cutter, or cut square biscuits using a pastry cutter. Place about 1-inch apart on parchment lined or greased baking sheet or skillet. Bake at 425-degrees F for 10-12 minutes. If desired, brush lightly with melted butter and bake an additional 1-2 minutes.
Notes
Makes approximately 18 (2-inch) biscuits.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Originally published May 12, 2014.
Related Posts:
Appetizers Breakfast Side Dishes
originally published on February 23, 2016 (last updated Jan 28, 2019)
16 commentsLeave a comment »
« Previous PostEasy Ham and Corn Chowder Recipe
Next Post »Chocolate Whole Wheat Waffles Recipe
ABOUT AMY
What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...
Get the Latest!
subscribe now and get new posts delivered via email:
Leave a Reply
16 comments on “Easy Whipped Cream Biscuit Recipe”
Catherine McCord —Reply
A slice of ham and a squeeze of honey? I’m sold! They looks so flakey and easy!
Abigail —Reply
YUM these look like the perfect side dish
Southern Gal —Reply
My boys will love you for sharing this. I’m not the greatest at biscuit making, no matter how many times my grandma showed me how.
Robyn Stone | Add a Pinch —Reply
Mmm!!! Such yummy and quick biscuits!!!
Renee @ Awesome on $20 —Reply
This is a biscuit technique I haven’t seen before. I didn’t grow up in a house of homemade biscuits, so I’m still trying to perfect them.
Shaina —Reply
Simply gorgeous. I love that you whip the cream first. They look so light and fluffy.
Angie —Reply
My grandma used to make these. My mom tried to make them and she said it was impossible. She said there was not enough liquid ingredient to mix all the dry together. Are we missing something?
Amy Johnson —
Hmmm … not sure why she would have had trouble.
I’ve never heard of whipped cream in biscuits, and I’ve also never turned down whipped cream in anything for any reason. Now I’m’ wanting that ham biscuit!
morgan —Reply
Can a different flour be substituted? Like coconut or almond flour?
Amy Johnson —
I would think so, but I haven’t tried either of those as a substitute yet.
Stef —Reply
Is it baking powder or baking soda? You said BP for ingredient list but BS for method
Amy Johnson —
Baking powder. Recipe instructions have been edited.
Debbie —Reply
1st can you sub plain or self rising flour (I use lily’s-it’s a very good flour for both) for bread flour?
2nd and last all the Recipes I’ve read or tried to make you never knead the biscuit flour. As in it tells you to handle as little as possible. What makes this recipe different that you have to knead it. Please explain. Not doubting your experience just need to know the difference. Thank you in advance
Leave a comment »
