Whipping Cream Biscuits Recipes

WHIPPED CREAM BISCUITS

Steps:

• Preheat oven to 425°. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. , Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve warm.

WHIPPED CREAM BISCUITS

Steps:

• Mix ingredients together with a fork just until moistened.
• Drop by tablespoons onto sprayed cookie sheet.
• Bake in preheated oven at 450 degrees for 10- 12 minutes.

WHIPPED CREAM BISCUITS

Steps:

• Whip cream until it forms soft peaks. Add flour. Mix. Drop by tablespoonful onto ungreased cookie sheet.
• Bake at 375°f for about 10 minutes, or until light brown.

QUICK WHIPPING CREAM BISCUITS

Steps:

• Cut 1 cup butter into flour with a pastry blender or fork until crumbly. Add whipping cream, stirring just until dry ingredients are moistened.
• Turn dough out onto a light floured surface and knead lightly 3 or 4 times. Roll or pat dough to 3/4 inch thickness.
• Cut with a 2-inch round cutter, and place biscuits on a lightly greased baking sheet.
• Bake at 400 degrees F. for 13-15 minutes. Brush warm biscuits with 1/2 cup melted butter.

WHIPPING CREAM BISCUITS

Steps:

• 1. Preheat oven 450 degrees F. (Her recipe says 500 degrees) but mine does better at lower temp.
• 2. In a medium mixing bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with the additional flour.
• 3. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.
• 4. Gently roll out dough to 1/2 thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray ( I use crisco shortening), leaving at least 1 -inch between each biscuit.
• 5. Bake for 10 to 13 minutes, or until golden brown. ( I rub margarine on the tops when I take them out while they are hot). These bake very quickly so keep a check on them.

WHIPPING CREAM BISCUITS

Steps:

• In a large bowl, combine flour, sugar, salt and baking powder. Work butter into dry ingredients, using either fingers or slicing motion with 2 butter knives. Pour in half of the cream and work dough with hands. Add remaining cream and knead mixture 9 or 10 times. Dough will not be smooth.
• On floured surface, roll out dough with rolling pin, until about 1/2 inch thick. Using rim of clean glass or a cookie cutter, cut out about 24 circles of dough. Place on ungreased baking sheet.
• Bake in preheated 425 degree oven until golden brown, about 15 minutes.
• Note: Yes, this recipe does require 1 cup plus 2 Tablespoons of whipping cream as a total amount.

EASY CREAM BISCUITS

Steps:

• Heat oven to 450°F.
• In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)
• Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

TWO-INGREDIENT CREAM BISCUITS

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
• Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
• Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
• Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
• Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.

WHIPPED CREAM BISCUITS

Steps:

• Heat oven to 450°. Mix baking mix and whipping cream until soft dough forms. Turn onto surface well dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
• Roll or pat dough 1/2 inch thick. Cut with 2-inch biscuit cutter dipped in baking mix. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown.