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.
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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!
Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content. The formula requires minimal mixing, reducing the risk of too much gluten development.
As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.
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.
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
They're Taller. Put on your science hat—things are about to get nerdy up in here! Southern biscuits made using flour made from soft red winter wheat are taller because of the lower protein content of the flour. According to Science Direct, the amount of protein is inversely proportional to the volume of the baked good.
But to get the rise you want without killing the tang (which would be the result of too much baking soda), you'll need to incorporate baking powder as well, taking advantage of the delayed double-action to add even more levity. Combining the two leavening agents produces a biscuit that is both light and tangy.
All purpose flour is a bit of higher protein content than self-rising flour which is made from a soft winter wheat. This is why Southerners swear by using self-rising flour in their biscuits. If you don't have any you can make your own self-rising flour.
When baking buttery treats like biscuits, the key is to bake them at a temperature where the water in the butter turns quickly to steam. This steam is a big part of how the biscuits achieve their height, as it evaporates up and out.
Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry biscuit.
Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.
When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.
But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.
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.
“Buttermilk is acidic and reacts with the alkaline baking soda to add more loft when the oven's heat hits the dough,” says Prep Kitchen Manager Catherine Ward. That means your scratch-made biscuits and cakes will rise higher and have a lighter texture. And let's not forget that buttermilk adds flavor.
In general, whole milk is preferred by many bakers for making biscuits because it creates a more tender, flaky, and flavorful result. However, if you're looking for a lower-fat option, low-fat milk can still produce good biscuits, just with a slightly different texture.
“One of the primary differences between buttermilk and heavy cream is the fat content,” Laing says. Heavy cream contains “36% fat” on average, whereas the fat content of buttermilk is only 1%.
For a soft and fluffy biscuit, scone or shortcake, fat pieces should be the size of coarse crumbs (Think of cake or muffin crumbs, not dried bread crumbs). Learn more about Fats in Baking. Arrange unbaked biscuits, scones or shortcakes closer together (they can almost touch) on the cookie sheet before baking.
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