Hurry-Up Biscuits
When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons sugar
- 1 teaspoon salt
- 2 cups heavy whipping cream
Reviews
You can make these even more quickly by using self-rising flour in place of the flour, salt and baking powder. Add sugar if you must, although I don't usually use it. To make them lower in fat and calories substitute half and half for the whole cream. I actually prefer them this way. The whole cream seems too rich for me, especially as I'm going to butter them anyway.
I found that if a older recipe calls for “Butter” that is what you should use. I have tried to tweak a few recipes by using margarine or (what I would call fake “healthy version” of butter. I have thrown out slots of baked goods because the recipe DID NOT turnout right. If a recipe calls for Butter, then use Butter. I always use regular Butter; but a person can use unsalted if they want. Every time I used it the taste wasn’t there.
All you need to say is heavy cream and I'm there. My grandmother made these, so did my mom and I do also. The only difference is my recipe calls for 2 Tb melted butter. I noticed one reviewer mentioning they were bitter, I have no idea why that would be.
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I've made this numerous times! It's my go-to recipe. Thank you so much, I absolutely love it.
I use self-rising flour in my cream biscuits all the time and I use self-rising flour all the time to knead them and my biscuits are never bitter. They are delicious.
These biscuits are quick and easy, but have very little flavor. I even added a little honey and topped with melted margerine, as suggested by one of the 5 star reviewers, but that didn't help. I won't make this recipe again as it is a waste of so much heavy cream.
I learned how to make these biscuits years ago. I like to knead mine for 30 seconds or so, pat the dough into a circle and cut. To make them even quicker, use an equivalent amount of self-rising flour instead of regular flour and omit the remaining dry ingredients, except the sugar. If you're going to use self-rising flour and decide to knead the dough, use regular flour to knead, otherwise the biscuits will taste bitter.
I made these but I tweaked them just a smidge. I added some honey to the heavy cream and mixed it all together and after I dropped them on the pan i brushed them with melted butter. And i also brushed them with a little melted butter as soon as they came out of the oven. They were divine!!!! And seriously only took 5 minutes to throw together!!! I will definitely make these again!
You have to use HEAVY whipping cream not regular whipping cream or there will not be enough fat for flavor.