Whipping Cream Biscuits – a delicious recipe with Flour, Heavy Cream, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat your oven to 400 degrees (F).", "In a large bowl, dump in your flour and make a bird's nest in the center. Pour the entire pint of cold heavy cream into the center of the ""bird's nest"". Stir together until combined with a wooden spoon.", "Turn onto a floured work surface and roll out about 3/4 of an inch thick. Cut out large biscuits (I use a drinking glass), but be careful not to twist the cutter - as this will make your biscuits tough.", "Place on a large cookie sheet and butter the tops of each biscuit. Bake for 12 to 15 minutes until lightly golden brown. These are best served straight from the oven - with more butter of course!!"]
460
kcal
Calories
21
g
Fat
58
g
Carbs
8
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 3 ingredients. The key ingredients include: 3-1/4 cups Self-Rising Flour, 1 pint Heavy Cream, 4 Tablespoons Butter, Melted.
Yes, Whipping 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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