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Parmesan Sweet Cream Biscuits

Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    about 1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups heavy whipping cream

Directions

  • Preheat oven to 400°. Whisk together the first 4 ingredients. Add cream; stir just until moistened.
  • Turn dough onto a lightly floured surface; knead gently 6-8 times. Roll or pat dough to 1/2-in. thickness; cut with a floured 2-3/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
  • Bake until light golden brown, 12-15 minutes. Serve warm.
Nutrition Facts
1 biscuit: 187 calories, 12g fat (7g saturated fat), 36mg cholesterol, 227mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • michelebuckley
    Aug 3, 2020

    No comment left

  • Andrea
    Jul 24, 2020

    Super easy recipe especially for me as I’m not a great baker. This recipe made 25 biscuits as I rolled them a little thinner and they came out perfectly after 13 minutes at 200 degrees Celsius (400F). I’ll definitely make these again as everyone loved them.

  • Orbs
    Jan 24, 2020

    So delicious! It was my first time baking biscuits with heavy whipping cream. I added a little sharp cheddar cheese. Thank you, Helen, for sharing this recipe.

  • Roo
    Dec 29, 2018

    horrible. never cooked completely through. center of each biscuit was raw dough.

  • mtuttle
    Mar 11, 2018

    Yum! I made them as written - doubled the recipe. I cut them with a 1 1/2 inch cutter, because I like a tiny biscuit. They made 40, at this size, baked 13 minutes. I took them to a church dinner. Easy and delicious!

  • randcbruns
    Jun 5, 2017

    These were some of the best biscuits I've made. They are nice and flaky. The Parmesan makes this just the prefect combo of sweet and salty.

  • mrsh318
    May 30, 2017

    On a cold rainy day I made these. With a cup of herbal tea I enjoyed them. I agree with all the others who said they had to add some liquid to get them to form well. I was amazed on how much they raised up. I have had much trouble with biscuits in the past. These were very good although I think I needed to add a little more salt. Not sure I measured it correctly . All in all these are the best I have had lately.

  • MarineMom_texas
    May 19, 2017

    I am somewhat biscuit-challenged but with this recipe that is over. Wow! So easy and absolutely delicious Nice and flaky. However, like the other reviewers, I had to add more cream. I used a 3-inch canning jar lid to make them a grand size. It made 7 large biscuits, along with cooking a dab longer. Since we had these for breakfast, I omitted the Parmesan cheese. I very highly recommend this recipe.Volunteer Field Editor.

  • tkuehl
    May 15, 2017

    These little gems were tasty and came together quite easy. I also had to add more cream to bring the dough together. The flavor and texture was great. I have a tendency to roll my biscuits to thin, so I do need to try again for a thicker biscuit (they didn't rise much for me).

  • Jellybug
    May 6, 2017

    I made the biscuits as written, but just needed to add more cream for a total of 1 cup. They are easy peasy to make and really delicious to eat..Going to make them again, for breakfast and add crispy bacon and serve them with homemade peppered milk gravy or plain biscuits with sausage gravy..YUMMY!!