Fluffy Heavy Cream Biscuits: the Ultimate Shortcut to Breakfast Bliss

Ingredients

• 250 g (2 cups)plain flour
• 15 ml (1 tablespoon)baking powder
• 5 ml (1 teaspoon)salt
• 12.5 g (1 tablespoon), optionalsugar
• 120 ml (½ cup)double cream
• 120 ml (½ cup)cold milk (or additional double cream)
• 60 g (¼ cup)unsalted butter, melted, for brushing

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Mix dry ingredients

   Whisk the flour, baking powder, salt and optional sugar together in a mixing bowl.

3. 3

   Add the liquids

   Pour in the double cream and cold milk, then mix just until the ingredients come together.

4. 4

   Knead the dough

   Turn the dough out onto a floured surface and knead gently 5–6 times, just until it holds together.

5. 5

   Shape the dough

   Pat or roll the dough to about 2.5 cm (1 inch) thick.

6. 6

   Cut the biscuits

   Cut out rounds with a biscuit cutter or glass and arrange them on a baking sheet lined with baking parchment.

7. 7

   Brush with butter

   Brush the tops with the melted butter.

8. 8

   Bake until golden

   Bake in the preheated oven for 15–20 minutes, until golden brown.

9. 9

   Cool briefly

   Leave the biscuits to cool slightly, then serve warm.

What are Southern biscuits?

Southern biscuits are savoury or lightly sweet quick breads, usually made with flour and a raising agent rather than yeast. They are a familiar feature of American Southern cooking and are often served alongside breakfast or a meal.

This version combines cream and milk for a soft dough, while baking powder helps the biscuits rise. A brush of melted butter gives the tops a rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 0g protein, 0g carbs, 9g fat.

The flour supplies most of the carbohydrate, while the cream and melted butter contribute much of the fat. The dairy adds some protein, though the nutrition figures provided list protein as 0 g per serving. For a more balanced plate, serve a biscuit with eggs and fruit or vegetables.

Choosing the ingredients

Flour: Plain flour forms the structure, while baking powder provides the lift. Measure the flour carefully so the dough does not become too dry.

Dairy: Double cream adds richness, and cold milk helps bring the mixture together. The recipe also allows you to use more cream instead of milk.

Sugar: The small amount is optional, so leave it out if you prefer a more savoury biscuit.

Keep the mixing gentle

Once the cream and milk are added, mix only until the dry ingredients are moistened and the dough comes together. A few small lumps are fine; trying to make the dough completely smooth can make the biscuits firm.

Knead gently just 5–6 times. This is enough to gather the dough without working it more than necessary.

Shape for an even bake

Pat or roll the dough to about 2.5 cm thick so the rounds have enough height to rise in the oven. Try to keep the thickness consistent across the dough.

A biscuit cutter or glass will work for cutting the rounds. Gather any scraps gently if you need to cut more, rather than repeatedly kneading them.

Look for golden tops

Bake at 220°C for 15–20 minutes, checking towards the shorter end of the time range. The tops should be golden brown when the biscuits are ready.

Ovens and biscuit sizes can vary, so use the colour as well as the stated time to judge doneness. The butter brushed on before baking contributes to the browned finish.

Serve them warm

Give the biscuits a short rest after baking so they are easier to handle, then serve them warm. They work with butter and jam for breakfast or as a side to savoury dishes.

For a fuller plate, pair one with eggs or another protein-rich accompaniment and add fruit or vegetables alongside.

Recipe notes & tips

• Keep the milk cold until you are ready to mix the dough.
• Measure the flour accurately to help keep the dough soft.
• Stop mixing as soon as the dough comes together.
• Use a light touch when kneading and shaping.
• Check the biscuits at 15 minutes and continue baking until golden if needed.

Variations

• More cream: Replace the milk with an equal amount of double cream, as the recipe allows.
• Savoury finish: Omit the optional sugar for a less sweet biscuit.
• Herb flavour: Mix finely chopped herbs into the dry ingredients before adding the dairy.
• Cheese biscuits: Fold grated cheese into the dry mixture before adding the cream and milk.
• Breakfast sandwich: Split a warm biscuit and fill it with egg.

Common mistakes to avoid

• Overmixing the dough: Stop when it just comes together to help keep the biscuits tender.
• Too much kneading: Limit it to 5–6 gentle turns so the dough is not worked excessively.
• Uneven thickness: Pat or roll the dough to a consistent 2.5 cm for more even baking.
• Skipping the parchment: Line the baking sheet so the biscuits are easier to lift off.
• Baking by time alone: Check for golden-brown tops, as ovens can vary.

How to store

Keep cooled biscuits in an airtight container at room temperature and eat within 2 days. Reheat briefly in a warm oven until heated through; avoid leaving them uncovered, as they can dry out.

Frequently asked questions