Why brush the tops of the biscuits with butter or cream?

It's not for flavor or browning. Instead, it's because a moist top allows the biscuits to rise. A dry/hard top tends to act as a barrier to rising. The moisture also helps sparkling sugar to adhere to the top of the biscuits.

How long do cream biscuits last?

When stored at room temperature in an airtight container they'll stay fresh for up to 3 days. But cream biscuits are at their height of flavor and texture on the same day they're made.

How to make hard leftover biscuits softer?

Wrap the biscuit in a damp paper towel. Microwave for 15 to 20 seconds, or until warm. Do not overheat.

Can cream biscuits be frozen?

Yes. After they've cooled completely, gently wrap each biscuit in plastic wrap and arrange in a flat layer inside a zip-top freezer bag. Press out the excess air. Freeze toward the back of the freezer for up to 1 month.

Southern Whipping Cream Biscuits

Description

These whipping cream biscuits are delicate, tender and sweet, with a touch of tang. Their tops are brushed with melted butter or cream and sprinkled with sparkling sugar.

Ingredients

Units Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/2 tablespoon granulated sugar
1 teaspoon fine kosher salt
4 tablespoons butter, cut into tiny pieces and chilled in the freezer (for 15–20 minutes)
1 1/8 cups cups heavy whipping cream
Melted butter (or whipping cream), for brushing
White sparkling sugar, for sprinkling

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Instructions

RECIPE PREP: Preheat oven to 425°F. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk dry ingredients together: flour, baking powder, sugar and salt. Add butter to the bowl. Cut it into the mixture by rubbing it into the flour with your fingertips until you achieve a crumbly mixture. Or use a fork or pastry cutter instead.
Add heavy whipping cream to the bowl. With a rubber spatula, stir until just combined and a shaggy dough forms.
Turn the dough out on a lightly-floured board. Quickly knead the dough 5 times (with the heels of your hands press downward and outward, then fold the dough in half and repeat the process). Note: Small lumps of butter may be visible within the dough – and that’s okay.
Pat the dough to a thickness of 3/4 inches. Cut the dough into rounds with a 2-inch biscuit (or the rim of a glass). Try to cut the biscuits close together to minimize re-rolling which can make the dough tougher and the biscuits heavier. Gather the dough scraps together and cut out the remaining biscuits.
Place whipping cream biscuits on the prepared tray. Brush the tops with melted butter (or heavy whipping cream) and sprinkle with white sparkling sugar. Bake for 12 to 15 minutes, until biscuits are a light golden blonde. Break one open to make sure it’s baked through.

Equipment

Baking Tray

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Notes

How to serve cream biscuits: These biscuits are also considered scones. They can be enjoyed warm or at room temperature for breakfast or dessert. Though they’ll last up to 3 days in an airtight container on the countertop, they taste best when enjoyed on the same day they’re made.

Prep Time: 10
Cook Time: 15
Category: Bread
Method: Oven
Cuisine: American