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How to Make Cream Biscuits

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These biscuits are so easy it’s practically cheating! In this video, you’ll see how to make super-simple, light and flaky cream biscuits. If you can stir, you can make these incredible biscuits. Why so quick and easy? Because the butterfat in the heavy cream lets you skip the difficult cutting-in-of-the-butter step. Brush the tops with a little melted butter before popping them into a hot, hot oven. These biscuits come out light, moist, and flaky—which is, of course, the perfect biscuit trifecta! Watch the video, then get the recipe for Chef John’s Cream Biscuits. Enjoy them with a smear of honey or your favorite jam. See more Chef John videos >>

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Comments

llsmith04

llsmith04

This recipe don't say how much cream to add, can anyone tell me how much so it's not to dry or to wet. Thx

Mele

Mele

@ bakngfreek....decresed the cooking temp to what degree?

bakngfreek

bakngfreek

As Amy Vanderbilt herself would say, after her search of the South for the perfect biscuit, I NEVER add sugar to a biscuit...and I NEVER brush the tops with butter before baking, ONLY after. [Also, the inherent sugars in the cream should be more than enough already if using whole cream.] The same recipe using these changes will come out even lighter and more flaky, though you may need to decrease the cooking temp slightly to increase rise-time.

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