Homemade Cream Biscuits

These simple homemade cream biscuits are light, ripped and buttery with only 5 ingredients including cream. These tender biscuits are perfect for breakfast or to serve with dinner!

These cream biscuits, also known as mountain cream biscuits, have become my homemade biscuits recipe! They are the lightest and most soft biscuits made with only 5 ingredients.

Unlike my homemade biscuits, lacticello or cold butter is not necessary as with my drop biscuits. Just beat the dry ingredients, add the cream, cut into biscuits and cook!

Ready in a few minutes, they are irresistible with their warm, shaky and fresh taste!

Because I love this recipe

Comfort food. Heavy cream biscuits are the best type of hot and shaky bread without cutting the butter! Perfect to serve brunch or even with a bowl of chilli pepper.
Easy to do. With only 5 ingredients and about 15 minutes, homemade cream biscuits are practically effortlessly, but they have soft soft layers and a fresh buttering outside.

Necessary ingredients

Flour for all uses: It measures flour correctly collect it in the measurement cup, then leveling with a knife.
Baking powder: Always make sure that your cooking powder is fresh for the best increase.
Granulate sugar: It adds only a touch of sweetness to the homemade biscuit.
Heavy cream: Heavy whipped cream which is at least 30% fat acts both as fat and liquid in these cream biscuits. It can be called whole cream, heavy cream or cream.
Salt: It improves the flavor of recipe of easy cream biscuits.
Melted butter: Just outside the brushstroke of the biscuits of the biscuits with melted butter for a crunchy exterior full of buttery flavor.

How to make cream biscuits

In a large bowl, beat flour, baking powder, salt and sugar together. Add the heavy cream and using a Fork combination until it starts to meet.

The dry ingredients have slammed and the added wet ingredients.

Move the dough to a slightly floured surface and fold gently. Support gently cut with biscuits or cutter of round biscuits.

Place on the prepared parchment paper baking sheet and cook until the biscuits have increased and they are golden brown. Remove the soft biscuits from the oven and use a brush for the pastry to brush the upper part of the biscuits with melted butter, then serve biscuits while they are hot.

Suggestions and variations of the recipes

Self -flour: If you want that the 2 ingredients cream biscuits replace flour for all uses with authorizing flour and omit the dust and salt.
Do not exceed the dough: These simple upstream cream biscuits are very delicate, overloading the dough and kneading it too much will translate into dense and hard biscuits.
Fold the dough. Your dough may appear shaggy when mixing it. All right! It will join after folding it on a flour surface.
Cook at high temperature. A high temperature is required to activate the yeast agents in the dough.
Size of the biscuits cutter. I used a 2 -inch round biscuit cutter. You can also use a glass or even simply cut the dough into squares. Depending on the size, it may be necessary to increase or reduce the cooking time.
Salato mix-in. Add a little chopped or destroyed chippollical herb in the dough for a salty biscuit! This is so good if you plan to serve the biscuits with stew, casserole or chilli pepper.

Cream biscuits that serve suggestions

This is my favorite biscuits recipe for weekend lazy and easy dinners for the week!

For breakfast or brunch is needed with eggs, bacon or sausage sauce.
With coffee or tea these delicious biscuits are fantastic of butter and jam.
At dinner they are fantastic with these baked pork chops or a saucepan.
The biscuits are also good with a soup recipe or abundant stew for a comforting meal!

Warehouse

Just like the focaccine, these biscuits with whipped cream flavor are better fresh on the same day they are made.

Shop: Keep the remaining biscuits in the refrigerator for a few days. Heat in the microwave oven or covered with foil in the oven.
Freeze: You can freeze the remaining biscuits. Cool completely and flash freeze until not frozen. Transfer to a container or storage bag and freeze for a few months. Defrite in the refrigerator and heat in the microwave or covered with foil in the oven.

Easier bread recipes

A half cut in half with butter on a white plate.

If you are a lover of focaccine like me, I hope you like these homemade cream biscuits. Enjoy!

2 cups Flour for all purposes
3 spoons baking powder
1 table spoon granulate sugar
1½ cups Heavy/whole cream/whipped cream of at least 30% fat
½ teaspoon salt

Extra

2 spoons melted butter (to brush)

Pre-ciet Ovet at 400f/200c. Align a pan with parchment paper.
In a large bowl, beat flour, baking powder, salt and sugar together. Add the cream and combine with a fork until the mixture starts to gather.
Move the dough on a slightly floured flat surface and gather gently. Flatten ½ inch / 1sis cm thick and cut out with a 2 -inch / 5 cm round biscuit cut (or glass). Place on the prepared pan.
Cook for about 12-15 minutes or until it has increased and golden. Remove from the oven and brush with melted butter and eat hot. Enjoy!

Shop: Keep the remaining biscuits in the refrigerator for a few days. Heat in the microwave oven or covered with foil in the oven.
Freeze: You can freeze the remaining biscuits. Cool completely and flash freeze until not frozen. Transfer to a container or storage bag and freeze for a few months. Defrite in the refrigerator and heat in the microwave or covered with foil in the oven.

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