These Whipped Cream Biscuits are a delightful Southern classic that proves you don’t need a long list of ingredients to create something extraordinary. By combining self-rising flour with rich whipped cream, you get a dough that is incredibly easy to handle and yields biscuits that are soft, airy, and slightly sweet. The high fat content in the whipped cream ensures a tender crumb and a golden, flaky crust without the need for butter or shortening. Perfect for a quick breakfast, a side dish for fried chicken, or a vehicle for honey and jam, these biscuits come together in minutes. They are a comforting treat that brings the warmth of homemade baking to your table with minimal effort and maximum flavor.
Whipped Cream Biscuits
Description
These Whipped Cream Biscuits are a delightful Southern classic that proves you don't need a long list of ingredients to create something extraordinary. By combining self-rising flour with rich whipped cream, you get a dough that is incredibly easy to handle and yields biscuits that are soft, airy, and slightly sweet. The high fat content in the whipped cream ensures a tender crumb and a golden, flaky crust without the need for butter or shortening. Perfect for a quick breakfast, a side dish for fried chicken, or a vehicle for honey and jam, these biscuits come together in minutes. They are a comforting treat that brings the warmth of homemade baking to your table with minimal effort and maximum flavor.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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In a large mixing bowl, combine the self-rising flour and whipped cream.
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Mix with a fork or your hands until the dough comes together and leaves the sides of the bowl clean. If the dough feels too dry, add 1 or 2 additional teaspoons of whipped cream.
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Turn the dough out onto a lightly floured surface.
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Gently knead the dough 10 to 12 times. Add a little extra flour if the dough becomes too sticky to handle.
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Roll the dough out to a thickness of about 1/2 inch.
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Cut the dough into rounds using a biscuit cutter or a glass.
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Place the biscuit rounds on an ungreased baking sheet, spacing them about 1 inch apart.
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Bake for 10 to 12 minutes, or until the tops are lightly golden brown.
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Remove from the baking sheet immediately and serve piping hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 204.0kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 13.2g66%
- Cholesterol 66.0mg22%
- Sodium 5.4mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.0g0%
- Sugars 1.5g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Variation: Instead of cutting rounds, you can pat the dough into an 8-inch square baking pan. Bake at 400ðF for 12 to 15 minutes, then cut into squares before serving.
Storage: These biscuits are best eaten fresh. If you need to store them, keep them in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven or microwave to restore softness.
Tip: Do not over-knead the dough, as this can make the biscuits tough. Gentle handling ensures a tender texture.
