Easy Whipping Cream Biscuits

4.89 from 9 votes

With only 3 ingredients, these biscuits are easy to whip up! They're light, fluffy and the perfect accent for a breakfast or comfort meal.

Prep Time15

Cook Time15

Total Time30

Course: bread, Breakfast

Cuisine: American

Keyword: breakfast, brunch

Servings: servings

Calories: 290kcal

Preheat oven to 500°F.
In a medium bowl, combine flour and cream and stir/fold 8-10 times, dough will be slightly loose. Turn onto a lightly floured surface.
Press dough into a ball and flour a rolling pin flattening.
Create layers by either the “Pat and Fold” or “Pat and Stack” method.
Press or roll the dough to ½-inch thickness. Score the dough into 4 equal sections, and stack the 4 together, dusting off any excess flour between the layers. Once stacked, press to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.
Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.
Preheat your baking dish or cast iron skillet in the oven with 1 tablespoon of the the butter. Watch carefully so the butter doesn't burner. Once hot and melted, about 1-2 minutes, remove from the oven and add the prepared biscuit dough.
Bake for 14-16 minutes, or until golden brown. Melt the remaining butter and brush the tops of the biscuits.

Tips and Substitutions

DO NOT overwork the dough. This will yield dense biscuits. Once the dough "just comes together, after about 8-10 folds of the batter, turn onto your floured surface for rolling and folding

If you don't have self-rising flour on hand, you can make it by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

When rolling and layering the biscuit dough, make sure any loose flour is dusted off between the layers to ensure the dough layers will adhere during baking.

Don't compact the flour when measuring in a measuring cup. This can yield an undesirable biscuit texture. Either spoon the flour into your measuring cup and level off with a straight knife or weigh your flour on a scale. One cup of flour weighs 4 ounces.

Cut biscuits into whatever desired biscuit shape you'd like. A square, round, or large biscuit are all great. For miniature biscuits, rolls them a little thinner so that they aren't so tall that you can't split and fill them with jam or meat.

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