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!
If your recipe relies on buttermilk as a leavening agent, heavy cream won't do. Buttermilk has a sour taste. Sometimes, bakers add buttermilk because of its unique sour taste. This is especially true in biscuits and scones.
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.
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.
Heavy cream has too much fat. If you're doing a cake or something similar, the result will probably be very dense. If the recipe calls for milk and butter, you can replace 3/4 cups of water + 1/3 to 1/4 cup butter for 1 cup of heavy milk. I've done it with some success, it's not perfect but it'll do in a pinch.
Regular milk isn't acidic, which means the reaction won't take place. Your baked goods may not rise properly and can turn out drier, less flavorful, and less tender if you use plain milk where buttermilk is called for.
Overworking the dough will not only create a tough biscuit instead of a tender biscuit, but can also result in a flatter biscuit. The more you play with the dough, the warmer the dough becomes. If the fat becomes too warm it will melt into the flour and they won't rise as tall.
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.
Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.
Just be sure not to overwork the dough by rerolling it many times. Constantly working with the dough not only melts the butter (and cold butter is the secret to fluffy biscuits) but it develops gluten—and that can cause tough, chewy biscuits.
Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.
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.
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.
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