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Whipping Cream Biscuits

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“In a degree of difficulty, biscuit-making ranks pretty low. It does not require dealing with yeast, that unpredictable prima donna of the baking world. Moreover, you don't have to wait, with your hands folded in prayer, for the dough to rise. You simply measure ingredients carefully and work the chopped-up butter into the flour mixture. Next, you add the cream, kneading the mixture a few times until you get a dough that resembles more of a loose coalition than a smooth, uniform mass. Then you get to wheel out the rolling pin, the bulldozer of kitchen tools, which levels the mountain of dough into a praire about 1/2 inch thick. Next you get to cut the dough into little circles, plop them onto a baking sheet, toss them into the oven and 15 minutes later you have biscuits! This particular recipe for these biscuits was published in our local paper.”
24 biscuits

Ingredients Nutrition

  • 2 cups flour, sifted
  • 1 12 teaspoons sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 34 cup chilled butter, diced
  • 1 cup whipping cream
  • 2 tablespoons whipping cream


  1. 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.
  2. 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.
  3. Bake in preheated 425 degree oven until golden brown, about 15 minutes.
  4. Note: Yes, this recipe does require 1 cup plus 2 Tablespoons of whipping cream as a total amount.

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