Try this classic southern recipe for your next Sunday dinner.
- 3 teaspoons white granulated sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1/2 cup unsalted butter, cut into tiny pieces and briefly frozen (about 15–20 minutes)
- 2 cups + 1/4 cup whipping cream
- Adjust oven rack to the center. Preheat oven to 425 degrees.
- In a large bowl, mix dry ingredients together.
- Add butter. Briskly blend with fingertips, dough whisk or fork until lightly incorporated.
- Add whipping cream and combine all ingredients until just moistened.
- Immediately transfer dough onto a lightly-floured pastry board. Knead 10 times. It’s perfectly okay if small lumps of butter are visible.
- Roll out dough to a thickness of 3/4 inches.
- Use a round biscuit cutter, 2-inches in diameter, or a square cutter. Cut cream biscuits close together to minimize re-rolling of the dough. (Re-rolling makes the dough tougher and the biscuits heavier.)
- Place whipping cream biscuits on an ungreased cookie sheet and bake for 12-15 minutes. (Start keeping an eye on the biscuits after 10-11 minutes. The biscuits should be light on top and not too golden brown.)
- Serve the whipping cream biscuits warm or cooled.
For a smaller batch of Southern Whipping Cream Biscuits (approximately 7-8 biscuits):
- 1 + 1/2 teaspoon white granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, cut into tiny pieces and briefly frozen (about 15 – 20 minutes)
- 1 cup + 2 tablespoons whipping cream
- Category: Breakfast, Brunch, Teatime, Dessert
- Method: Oven
- Cuisine: American
Keywords: whipping cream biscuits, southern biscuits, homemade biscuits