Cream Biscuits made with All-Purpose Baking Mix

Recipe by Frank Tegethoff
Not Yet Reviewed

It doesn’t get faster or easier than cream biscuits. Stir together two ingredients (our All-Purpose Baking Mix and heavy cream), scoop onto a baking sheet, bake for 10 minutes, and have fluffy, tender biscuits on the table to enjoy with dinner, breakfast, or coffee. As written, the biscuits are not sweet and would make a great accompaniment to eggs or gravy. To make a sweeter biscuit that would be perfect as a strawberry shortcake, see “tips,” below.   

Prep
5 mins
Bake
10 to 14 mins
Total
20 mins
Yield
12 small (2") biscuits 
Cream Biscuits made with All-Purpose Baking Mix - select to zoom
Cream Biscuits made with All-Purpose Baking Mix - select to zoom
Cream Biscuits made with All-Purpose Baking Mix - select to zoom

Instructions

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  1. Preheat the oven to 425°F. Line a baking sheet with parchment or leave it ungreased.  


  2. Place the flour in a medium bowl. Using a flexible spatula or fork, stir in the heavy cream until a sticky, cohesive dough with no dry patches forms.  


  3. Scoop the dough onto the baking sheet 2 tablespoons at a time (a leveled jumbo cookie scoop works well here), leaving about 1" between them. 

  4. Bake the cream biscuits for 10 to 14 minutes, or until they're light golden brown.  

  5. Remove them from the oven and serve warm with butter, jam, or all on their own. 

  6. Cool leftover cream biscuits completely on a rack, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place them on a baking sheet, tent lightly with foil, and bake in a 350°F oven for 10 to 13 minutes, until heated through.  

Tips from our Bakers

  • To make sweeter, shortcake-type biscuits, combine 3 tablespoons (37g) granulated sugar with the flour and add 1 teaspoon King Arthur Pure Vanilla Extract along with the cream.  

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