In this post I’m sharing the recipe for tender Whipping Cream Biscuits.
Whipping cream biscuits have a light texture and a slight hint of sweetness. They are special treat as your side of bread option.
Also known simply as cream biscuits, these delicate biscuits are wonderful for brunch, holiday meals or as a snack slathered with a pat of butter and jam.
As I mentioned, there is a slight hint of sweetness unlike the tangy flavor of buttermilk biscuits.
One easy tip that I’d recommend to anyone just getting started baking biscuits is to never over work the dough. It will make the biscuits tough and you’ll end up with little hockey pucks.
I say that from my own personal experiences when I was a young cook. Save the rolling pin for your pie crusts and treat biscuit dough gently and you’ll be rewarded with a fine batch of biscuits every time.
Cream Biscuits
What are whipping cream biscuits? Also known as cream biscuits, these tender biscuits are made with heavy whipping cream.
The heavy cream helps to make these biscuits fluffy.
You might also enjoy this recipe for Angel Biscuits.
The BEST Banana Bread Recipe with Self Rising Flour
A few more tips for baking biscuits include using cold butter, only stir the dough until combined, use your hands to pat out the dough, and bake at a high temperature to activate the leavening agents.
Christmas Biscuits
In this recipe, I am using all purpose flour and adding my own leavening agent, which is the baking powder.
If you only have self rising flour on hand, that will work too, just omit the baking powder and salt from the recipe.
Check out the video in this post to see some of the steps in preparing these biscuits and you’ll find the step by step instructions below in the printable recipe card.
Yield: 8-10 Biscuits
Light, airy, and slightly sweet whipping cream biscuits are the perfect bread option for holiday meals.
In a mixing bowl; combine the four, baking powder, salt and sugar together.
Next, cut the butter into the flour mixture using a pastry blender until crumbly.
Next, add the heavy whipping cream to the flour mixture, stirring just until combined.
Lightly flour your work surface and turn the dough out.
Use your hands to press out the dough to about ½ inch thickness; fold into thirds then press out again; repeat folding once more then press the dough for cutting.
Use a biscuit cutter, pressing straight down (do not twist) to cut each biscuit. Place the biscuits on a parchment lined baking sheet.
Bake 12-15 minutes until light golden brown on top.
Brush the tops with melted butter if desired.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sign up for our email newsletter and never miss a thing. Now through Christmas, you’ll receive a free printable holiday planner and printable gift tags when you sign up.
Check out the Latest Recipe Posts
Classic Hamburger Steak Recipe with Country Pepper Gravy
Easy Southern Style Flat Italian Green Beans Recipe
Down Home Southern Large Lima Butter Beans Recipe
Easy Creamy Salmon Pasta Salad Recipe
Sweet Potato Souffle Recipe with Raisins and Coconut
Thank you for stopping by! I hope that you enjoy these delicious biscuits for your next special meal gathering.
See this recipe shared at: Weekend Potluck and Meal Plan Monday.
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.
Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
Heavy cream, on the other hand, “is not acidic, and therefore does not react in the same way with baking soda as buttermilk does.” It won't help baked goods rise, but what it can do is “thicken or whiten sauces (e.g., alfredo sauce), soups (e.g., chowder), sour cream, and puddings.
Yes, you can often substitute heavy whipping cream for milk or half-and-half in baking recipes. Keep in mind that heavy cream has a higher fat content, so it might result in a richer texture and flavor. Adjustments may be needed based on your preference and the specific recipe.
While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.
Experience the delicious pleasure of Arnott's most iconic cream biscuit. Arnott's Monte Carlo biscuits are two coconut and honey biscuits filled with smooth vanilla cream wrapped in a chewy jam.
Biscuits are not necessarily healthy as they contain a lot of saturated fat due to a large amount of butter used in making biscuits. The amount of saturated fat in a typically-sized biscuit usually composes 30-50% of the recommended daily value of saturated fat.
In terms of flakiness, the best fat for making biscuits is probably lard, and vegetable shortening is the next best. In terms of flavor, however, butter is undoubtedly the best, with lard a close second.
Once the biscuits are cut and on the cookie sheet, I brush the tops with melted butter before and after baking. If you have never made biscuits from scratch before, you need to know that biscuit dough is one of those doughs that “feels right” when you are kneading it or rolling it out.
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air.
Whisk together equal parts sour cream and water for a substitute that's especially good in baking recipes like coffee cake and biscuits. As when using yogurt, you may need to adjust this ratio based on the thickness of your particular brand of sour cream.
Any unsweetened plant milk or dairy milk and apple cider vinegar-1 cup of milk to 1 tablespoon of vinegar, left sitting at room temperature for at least 5 minutes, makes a great substitute for buttermilk.
Buttermilk is the liquid that is left when you make butter out of heavy cream that may or may not be cultured. The leftover liquid is the traditional buttermilk or the Dutch call it, Karnemelk. Rob S. No, the fat content of buttermilk is only about 8%, and heavy cream can be as much as 36% fat.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.