20-minute Cream Biscuits
If you’ve ever craved a warm, flaky biscuit that practically melts in your mouth, then you’re in for a treat. These 20-minute Cream Biscuits are not only incredibly quick to whip up, but they also deliver on flavor and texture. Perfect for breakfast, brunch, or even as a side to your favorite dinner, these biscuits are a delightful addition to any meal. With just a handful of ingredients and minimal effort, you’ll have a batch of homemade biscuits ready to enjoy in no time.
Why It’s My Go-To
There’s something magical about biscuits. They remind me of cozy family gatherings, lazy Sunday mornings, and the comfort of home-cooked meals. What sets these 20-minute Cream Biscuits apart is their simplicity and speed. Unlike traditional biscuit recipes that require cutting cold butter into flour, these beauties rely on heavy cream, which not only speeds up the process but also gives them a rich, tender crumb. Whether you slather them with butter and jam or serve them alongside savory dishes, they are sure to impress.
What’s in the Bowl
Before we dive into the baking process, let’s take a look at the ingredients you’ll need to create these scrumptious biscuits:
- 2 cups (260g) all-purpose flour – Measured by weight or using the spoon and sweep method for accuracy.
- 2 teaspoons baking powder – This is the key to achieving that fluffy rise.
- 1 tablespoon (12g) granulated sugar – A touch of sweetness to balance the flavors.
- 1 teaspoon salt – Essential for enhancing the overall taste.
- 1 cup heavy cream – The star ingredient that makes these biscuits rich and tender.
- 2 tablespoons melted butter (optional) – For brushing on top for extra flavor and a golden finish.
Tools & Equipment Needed
Having the right tools can make the process smoother. Here’s what you’ll need:
- Mixing bowl – For combining your dry and wet ingredients.
- Whisk – To ensure your dry ingredients are well mixed.
- Rubber spatula or wooden spoon – For folding the dough together.
- Baking sheet – To bake your biscuits to perfection.
- Parchment paper (optional) – For easy cleanup and to prevent sticking.
- Pastry brush (optional) – For brushing melted butter on top of the biscuits.
Build 20-minute Cream Biscuits Step by Step
Now that we’re all set with our ingredients and tools, let’s get to the fun part – making the biscuits! Follow these simple steps:
Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). This is important to ensure your biscuits rise beautifully.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined. This step is crucial for even distribution of the leavening agents.
Step 3: Add the Heavy Cream
Pour in the heavy cream and stir gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; you want to keep the dough light and airy.
Step 4: Turn Out the Dough
Lightly flour your work surface and turn the dough out onto it. With floured hands, gently knead the dough a few times until it comes together.
Step 5: Roll and Cut
Using a rolling pin, roll the dough out to about 1-inch thickness. Use a biscuit cutter or a glass to cut out biscuits, placing them on a baking sheet lined with parchment paper.
Step 6: Brush with Butter
If desired, brush the tops of the biscuits with melted butter for a golden finish and extra flavor.
Step 7: Bake
Bake in the preheated oven for about 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
Step 8: Cool and Serve
Remove from the oven and allow to cool for a few minutes before serving. These biscuits are best enjoyed warm!
Easy Ingredient Swaps
If you’re looking to make a few tweaks, here are some easy swaps you can consider:
- Whole wheat flour – For a heartier biscuit, you can use whole wheat flour in place of all-purpose flour.
- Almond milk or oat milk – If you need a dairy-free option, these milk alternatives can replace heavy cream, though the texture will differ slightly.
- Honey or maple syrup – For a more natural sweetener, you can substitute granulated sugar with an equal amount of honey or maple syrup.
- Herbs or spices – Add fresh herbs like rosemary or thyme for a savory twist, or spices like cinnamon for a sweet version.
Method to the Madness
The beauty of these 20-minute Cream Biscuits lies in their simplicity. The heavy cream not only eliminates the need for cutting butter into flour, but it also provides the necessary fat for tenderness without the fuss. The baking powder gives them a nice rise, while the sugar and salt balance the flavors perfectly. With just one bowl and minimal cleanup, you can have fresh biscuits ready in a flash.
Save It for Later
These biscuits are best enjoyed fresh out of the oven, but if you happen to have leftovers, you can store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits in a single layer on a baking sheet, then transfer them to a zip-top bag once frozen. They can be reheated in the oven at 350°F (175°C) for about 10 minutes until warmed through.
20-minute Cream Biscuits Q&A
Can I use a different type of flour?
Yes! While all-purpose flour is recommended for the best texture, you can experiment with whole wheat flour or gluten-free blends. Just keep in mind that the texture may vary slightly.
What if I don’t have heavy cream?
You can substitute heavy cream with a dairy-free milk alternative, but the biscuits may not be as rich. Alternatively, you can use half-and-half or whole milk with a bit of melted butter for added fat.
Can I make the dough ahead of time?
Yes! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking. Just be sure to bring it back to room temperature before rolling it out.
How can I make these biscuits sweeter?
If you prefer a sweeter biscuit, you can increase the sugar to 2 tablespoons or add a sprinkle of cinnamon for a hint of warmth.
Time to Try It
Now that you have all the tips and tricks for making these 20-minute Cream Biscuits, it’s time to roll up your sleeves and get baking! Whether you serve them with a hearty breakfast spread, alongside a warm bowl of soup, or simply with a pat of butter, these biscuits are sure to become a staple in your kitchen. Enjoy the satisfaction of baking something from scratch that is not only quick but also irresistibly delicious! So, gather your ingredients and let’s get started on creating the perfect batch of 20-minute Cream Biscuits that will have everyone asking for seconds.
20-minute Cream Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Pour in the heavy cream and stir gently until just combined.
- Lightly flour your work surface and turn the dough out onto it. Knead gently until it comes together.
- Roll the dough out to about 1-inch thickness and cut out biscuits using a cutter.
- If desired, brush the tops with melted butter.
- Bake for about 12-15 minutes, or until golden brown.
- Allow to cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze baked biscuits for longer storage and reheat in the oven.
- Feel free to swap all-purpose flour for whole wheat for a heartier texture.
