Whipping Cream Biscuits
You will be amazed at how easy these 2 ingredient Whipping Cream Biscuits are to make. You can make them in about 10 minutes and in less than half an hour have fresh hot biscuits ready on the table. They’re perfect for an easy breakfast, use it as a sandwich for lunch or even serve them as dinner rolls. Or just eat them as a snack. And if you ever have a carton of whipping cream sitting in your fridge with a fast approaching due date, this is a perfect way to use it up!
What Ingredients Go in Whipping Cream Biscuits?
You only need 2 ingredients for these Whipping Cream Biscuits: whipping cream and self rising flour. You don’t need leaveners like baking powder or baking soda–they are already in self rising flour. And you don’t need any salt either because self rising flour already has that too!
What if I don’t Have Self Rising Flour?
You can still make these just as easily even if you don’t have self rising flour. If all purpose flour is all you have in your pantry, then just measure the same amount of 2 cups. Then add 3 teaspoons of baking powder and 1/2 teaspoon of salt and proceed with the recipe as usual.
How Do I Make My Biscuits Flakey?
To get those beautiful flakey layers everyone loves in a good biscuit, layer the dough as you knead it. You do this by patting it out and folding it in half. Then you repeat this about 3 or 4 times. Or, you can also pat the dough out, cut it in half and stack one half on top of the other and repeat. This gives you lovely flakey biscuits everyone will love to pull apart!
Serve up these easy 2 ingredient Whipping Cream Biscuits with butter and jam. They’d be perfect for sandwiches with my Meatless Sausage Patties. However you do them, I hope you’ll give these a try very soon and if you do, please rate the recipe and let me know in the comments how they turned out for you!
Whipping Cream Biscuits
Ingredients
- 2 cups self rising flour
- 1¼-½ cups whipping cream plus a little more for brushing tops
Instructions
- Preheat oven to 400℉/204℃. Lightly grease a baking sheet or like it with parchment paper.
- In a large bowl combine the self rising flour and most of the whipping cream. (Set aside a little whipping cream for brushing the tops.) Mix together until you can form a soft dough. Add more flour if the dough is too sticky to handle. Add more cream if it's too dry. It should be very soft and a little bit sticky.
- Once the dough comes together, knead about 5-6 times. folding the dough in half then patting it out. This creates layers in the biscuits so they will have a flaky texture. Pat or roll out the dough to about ½ inch thickness. Cut out biscuits using a sharp cutter and arrange them on the prepared baking sheet. Re roll any scraps. The close together the biscuits are, the softer they will turn out. For crispier biscuits, place farther apart.
- Bake for 15-18 minutes or until the biscuits are well risen and the tops are golden brown. Cool for a few minutes before serving warm with butter and jam.