I knew this recipe for Cream Biscuits was a hit when my daughter kept saying to me, “Why are these so good?” You gotta love a win like that in the kitchen!
And not only are they good, but they are SO incredibly easy to make – even easier than my original biscuit recipe on my blog and in my cookbook. Now if only I could just keep these on hand for more than a few hours, we’d be in good shape.
My New Obsession
I think part of the reason these are SO good is because of my new baking obsession – Whole-Wheat Pastry Flour! Okay, I’m probably super late getting on this bandwagon, but it sure was convenient to just use one kind of flour for everything (regular whole-wheat flour). And that flour totally works for everything, but then I realized how amazing the texture and taste of pastry flour can be in some recipes!
Long story short – it’s worth the extra effort in some cases.
So, after making this discovery, I’ve been super excited to remake all my old favorites with pastry flour. As I mentioned, it’s amazing in biscuits and also waffles, pie crust (including quiche crust), pancakes, and cakes in general.
But, I did take things a little too far when I used it to make flour tortillas. They were just flaking apart into pieces and this was, of course, on a night when we were having dinner guests over – oops! Anyway, we survived. :)
Have you tried experimenting with pastry flour yet? If so, please share your discoveries with me in the comments!
Melt-in-your-Mouth Cream Biscuits
Ingredients
- 2 cups whole-wheat pastry flour, plus extra for patting out the dough
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- milk, for brushing the tops (optional)
Instructions
- Preheat oven to 450 degrees F.
-
In a large bowl, use a fork to whisk together the pastry flour, baking powder, and salt. Pour in the cream and stir to combine just until the dry ingredients are moistened.
- Pick up the dough with your hands and pat it down into one big square about 1/2 inch thick on a large baking sheet. Use extra flour if necessary to keep it from sticking to your hands.
- Cut the dough into 16 equal squares, and then spread them out on the baking sheet so they are all at least a couple inches apart. Brush the tops with milk if desired (for browner tops).
- Bake until a deep golden brown on the bottom, about 10 – 12 minutes. Serve warm with butter and jam or store at room temp in an air-tight container.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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I am so sad—I was excited to try these. I did everything exactly as instructed, and even checked on the biscuits a minute early and they were so burnt :(
I made these last night, they were tasty, but they came out more like a scone than a biscuit. I am planning on making your fluffy WW biscuits this weekend, I am not a fan of buttermilk, but I am going to give them a try. Thanks for the recipes!
Please let us know how those turn out. – Nicole
It’s amazing and my son loved it… Thank you for the tasty recipe
Just made these and they were amazing! I did nothing different. I’m definitely going to save these as my go-to biscuit recipe. These are a million times more delicious and just as flaky as Pillsbury Grands. Thank you!
Hi, I’ve never made biscuits before. Should I use a non-stick baking sheet? Thanks!
I do not but I do lightly grease the baking sheet.
Hi,
Once cooked and cooled down, can these be frozen, defrosted then eaten?
They can.