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Whipping Cream Biscuits
Whipping Cream Biscuits made in one bowl with no butter cutting. Light, tender, and ready fast for sausage gravy, honey, or shortcake.
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Servings: 4 (8 biscuits)
Calories: 637kcal
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 4 teaspoons baking powder
- 1 ½ cups heavy whipping cream
- 4 tablespoons salted butter melted (½ stick)
Instructions
Prepare the Oven and Pan
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper or leave ungreased.
Make the Dough
- In a large mixing bowl, combine the flour, salt, sugar, and baking powder.2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon granulated sugar, 4 teaspoons baking powder
- Pour in the whipping cream.1 ½ cups heavy whipping cream
- Stir just until a soft dough forms.
- Turn dough out onto a lightly floured surface and gently knead a few times until cohesive, avoiding overmixing.
Shape the Biscuits
- Pat the dough to about ½-inch thickness.
- Cut into rounds or squares using a biscuit cutter or knife.
- Dip the top and bottom of each biscuit into the melted butter.4 tablespoons salted butter
Bake
- Arrange biscuits close together (almost touching) on the prepared baking sheet.
- Bake until lightly golden and set, 12–13 minutes.
- Serve warm.
Shortcake Variation
- Increase sugar in the dough to 3 tablespoons.
- Sprinkle biscuit tops with coarse sugar before baking.
- To serve, split biscuits in half and top with sweetened fresh strawberries or peaches and lightly sweetened whipped cream.
Notes
Substitutions
- All-purpose flour may be replaced with self-rising flour; omit salt and baking powder if using.
- Heavy whipping cream can be replaced with full-fat half-and-half, though biscuits will be slightly less rich.
- Unsalted butter may be used; increase salt slightly if desired.
- Serve with sausage gravy, butter, honey, or fruit preserves.
- Pair with soups, stews, or breakfast dishes like eggs and sausage.
- Store baked biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze unbaked, cut biscuits on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2–3 minutes to baking time.
- Baked biscuits may also be frozen for up to 2 months and reheated in a 325°F oven until warmed through.
Nutrition
Serving: 2 biscuits | Calories: 637kcal | Carbohydrates: 52g | Protein: 9g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 1121mg | Potassium: 156mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1662IU | Vitamin C: 1mg | Calcium: 307mg | Iron: 3mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.