Flaky Cream Biscuits, Cream biscuits recipe, Recipe for biscuits by Rosevine Cottage Girls

Cream Biscuits

Flaky Cream Biscuits are a tasty addition to any breakfast. These beauties are melt in your mouth deliciousness, with a flaky interior and golden exterior. These are great to make ahead of time and place in your refrigerator until you are ready to bake. We make Cheyenne make these delicious cream biscuits for us! She is the biscuit queen! Give these a try, We know you will love them!
 
1/4 Cup Raw Sugar
a Teaspoon Baking Soda
1 Teaspoon Sea Salt
1/2 Cup Organic Grass Fed Cold Butter (Keep it in the fridge until needed)
2 1/4 Teaspoons Yeast
2 Tablespoons Lukewarm Water
and  2 1/4 Cups Organic Heavy Whipping Cream (Add cream until the consistency of dough, this may be more or less than this measurement.)
 
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Directions:

Take the yeast out of the fridge and allow it to warm on the counter while you mix the dry ingredients (except for yeast) in a mixing bowl.

Take the butter out of the fridge and slice thinly into pieces then add it to dry mixture and cut in until crumbly.

Dissolve yeast in lukewarm water, then add it with the two cups heavy whipping cream to the dry mixture and mix well.  

Turn dough out onto a lightly floured surface (a cutting board or counter top will work) and knead a few times. Don’t overwork the dough or it will be tough. You can add a bit of flour if necessary.

Roll out to 1/2″ thickness and cut a cookie cutter or if you don’t want to look for one you can just use a water glass.

Put the biscuits into a bag and refrigerate one hour to overnight.

Preheat oven to 400 degrees F.

Don’t remove biscuits from the refrigerator until the oven has reached the right temperature.

When the oven has reached the correct temperature place on a cookie sheet and insert into oven.

Bake 15 minutes or until golden brown. 

flaky cream biscuits recipe by the rosevine cottage girls

 

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Print Cream Biscuit Recipe

Cream Biscuit Recipe

Ingredients:

  • 5 Cups Organic Flour
  • 1/4 Cup Raw Sugar
  • 1 Tablespoon Aluminum Free Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Sea Salt
  • 1/2 Cup Organic Grass Fed Cold Butter (Keep it in the fridge until needed butter must be cold for it to work right)
  • 2 1/4 Teaspoons Yeast
  • 2 Tablespoons Lukewarm Water
  • 2 1/4 Cups Organic Heavy Whipping Cream (Add cream until the consistency of dough, this may be more or less than this measurement.)

Directions:

  1. Take the yeast out of the fridge and allow it to warm on the counter while you mix the dry ingredients (except for yeast) in a mixing bowl.

  2. Take the butter out of the fridge and slice thinly into pieces then add it to dry mixture and cut in until crumbly.
  3. Dissolve yeast in lukewarm water, then add it with the two cups heavy whipping cream to the dry mixture and mix well.
  4. Turn dough out onto a lightly floured surface (a cutting board or counter top will work) and knead a few times. Don't overwork the dough or it will be tough. You can add a bit of flour if necessary.

  5. Roll out to 1/2″ thickness and cut a cookie cutter or if you don’t want to look for one you can just use a water glass.
  6. Put the biscuits into a bag and refrigerate one hour to overnight.
  7. Preheat oven to 400 degrees F, don't remove biscuits from the refrigerator until the oven has reached the right temperature.  When the oven has reached the correct temperature place on a cookie sheet and insert into oven. Bake 15 minutes or until golden brown.

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