Cream Biscuits – a delicious recipe with White Lily, double-acting baking powder, salt, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425 degrees.
2
Into a bowl sift together the flour, the baking powder, and the salt and add 1 1/4 cups of the cream.
3
Stir the mixture until it just forms a dough and gather the dough into a ball.
4
On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick.
5
Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet.
6
Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all.
7
Brush the tops of the rounds with the additional cream, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack.
8
Serve the biscuits at room temperature.
479
kcal
Calories
27
g
Fat
50
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 cups White Lily* or all-purpose flour, 1 tablespoon double-acting baking powder, 1/2 teaspoon salt, 1 1/4 cups heavy cream plus additional for brushing the biscuits.
Yes, Cream Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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