Cream Biscuits Recipe

All-purpose flour: The base of the biscuit dough, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Heavy cream: Adds richness and moisture to the dough, resulting in tender, flaky biscuits.

When combining the flour, baking powder, and salt, make sure to sift them together to ensure an even distribution of the leavening agent. This will help the biscuits rise uniformly and achieve a light, fluffy texture. When adding the heavy cream, do so gradually and mix just until the dough comes together to avoid overworking it, which can result in tough biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity, though it may have a slightly different texture.

• heavy cream - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits lighter and fluffier.

• heavy cream - Substitute with coconut cream: For a dairy-free option, coconut cream provides a similar richness and moisture.

• Allow the biscuits to cool completely before storing or freezing. This helps to maintain their texture and prevents condensation from making them soggy.

• For short-term storage, place the biscuits in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer them warm, reheat in a 350°F (175°C) oven for about 5-7 minutes.

• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or airtight container. Store in the refrigerator for up to a week.

• To freeze, arrange the biscuits in a single layer on a baking sheet and place in the freezer until they are solid. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a resealable plastic bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, thaw the biscuits at room temperature or reheat directly from the freezer. To reheat, place them in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.

• For an extra touch of freshness, brush the tops of the biscuits with a little melted butter before reheating. This will give them a delightful golden finish and enhance their flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain the biscuits' flaky texture.

• Microwave Method: Wrap each biscuit in a damp paper towel. Place them on a microwave-safe plate and heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This method is quick but may make the biscuits slightly softer.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the biscuits a slightly crispy exterior while keeping the inside soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover them loosely with aluminum foil. Heat for about 8-10 minutes or until they are warmed through. This method is great for small batches and maintains the biscuits' texture.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the flour, baking powder, and salt, and mix in the heavy cream.

• Measuring cups: Measure out the flour and heavy cream accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Spatula: Stir the ingredients together to form the dough.

• Floured surface: Turn the dough out onto this surface for kneading.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this sheet for baking.

• Parchment paper: Line the baking sheet to prevent sticking.

• Oven mitts: Protect your hands when placing and removing the baking sheet from the oven.

Pre-measure ingredients: Measure out the flour, baking powder, and salt in advance to streamline the process.

Use a food processor: Quickly combine dry ingredients and heavy cream using a food processor to form the dough.

Skip kneading: Instead of kneading, gently fold the dough a few times to save time.

Cut directly on the baking sheet: Pat the dough directly on a parchment-lined baking sheet to avoid transferring.

Batch baking: Double the recipe and freeze extra biscuits for quick baking later.