My baking experiment #94 – cream biscuits

Happy Thanksgiving, y’all!

Last year for thanksgiving, we were invited to two friendsgiving parties and i baked two cakes. This year, our friends are either out of town or celebrating with their families, so it’s just the two of us. We wanted to get a turkey but they were all too huge for two people, so we decided to go with ribs.

And instead of baking a whole cake or pie, i’m just gonna bake some biscuits to go with the ribs:

1 cup flour
1 tsp sugar
1 tsp baking powder
pinch salt
3/4 cup heavy cream (divided)


  1. Preheat oven to 425°F. Lightly grease 7×7 baking pan.
  2. In medium bowl, whisk together dry ingredients until combined.
  3. Pour in 1/2 cup of cream. Stir until dough is shaggy then add remaining cream and stir to combine.
  4. Turn dough out onto well-floured surface. Knead dough 30 seconds just until it all comes together.
  5. Shape dough into square then cut into 4 pieces. Place pieces in prepared pan.
  6. Transfer pan to oven and bake 15 to 18 minutes until golden.

Usually biscuits are made with butter, but these are made with heavy cream. They are amazingly good: crispy on the outside, extremely flaky and tender inside. I could almost taste the non-existent butter. So easy to whip up too; they don’t require working butter into the flour. Just stir & combine and bake and done. This will be my to-go recipe for yummy flaky biscuits 🙂

cream biscuits
cream biscuits
crispy on the outside
crispy on the outside
super flaky & tender inside
super flaky & tender inside

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