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.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
4-Ingredient Molten Lava Cakes
Other Posts You Might Like
Nicole
February 18, 2016 at 10:49 amThese look good! I recently make rolls with a recipe that had cottage cheese in them, amazing what a difference tweaking a few ingredients can do for your recipe. I will definitely try these, thanks!
Candy
February 18, 2016 at 12:30 pmIs the salt necessary? Thinking of these for my mom who is on a strict low sodium diet.
Kelly Lockeman
February 18, 2016 at 12:37 pmWhat?! No butter?!!! :-) Seriously, I have been making your original biscuit recipe since you first posted it, and my family LOVES it. However, I usually double the recipe and freeze most of the biscuits because cutting up the butter into small pieces is so tedious. I even perfected my method. I would freeze the butter and then use a cheese grater to get little tiny pieces. I cannot wait to try this method without butter! p.s. Where do you find whole wheat pastry flour? Do you have to buy it online? I don’t think they carry it anywhere near me, or I probably would have tried it before now!
Katie
February 18, 2016 at 1:04 pmHi Kelly! I’m able to get wwpf at my local grocery stores. At one store it’s in the “natural foods” aisle; at the other, it’s with the baking ingredients :-)
Vicki
February 18, 2016 at 1:22 pmafter searching my local Harris Teeter, Target, Farm Fresh, etc. I finally found it yesterday at Kroger in the natural foods section. good luck :)
SheilaK
February 18, 2016 at 11:35 pmMy source for Bob’s WW pastry flour is Big Lots!!
Perla
July 15, 2018 at 12:29 pmI know this is a very old comment but I wanted to share a tip about “cutting up” butter. I just use a cheese shredder….
Angela
February 18, 2016 at 12:37 pmThe discovery of whole what pastry flour is what helped me through a few “100 days” challenges. I’ve gone from Hodgen’s whole wheat (bleh) to King Arthur Whole Wheat Pastry Flour (much better) and have now got my own obsession with Bob’s Red Mill Whole Wheat Pastry Flour (try typing that into your recipe at MyFitnessPal ten times fast).
It is simply the best and had mad the biscuits, scones, graham crackers and pie crust something that has people who don’t know they’re eating “healthfully” ask for my recipe :)
I can only find it at sprouts so far. Glad you found this delightful option!
Katie
February 18, 2016 at 1:00 pmYesss! Whole wheat pastry flour! I’m newly obsessed, too. I didn’t do much baking for my husband and I before my son came along. But now– I use it all the time. Muffins, pancakes, waffles. I also have an obsession with spelt flour…love the subtly nutty flavor,
Kristin
February 19, 2016 at 11:41 amI’m with you on whole spelt flour! I use it in all my muffin recipes. Love the lower gluten content. I have whole wheat pastry flour on hand for crepes, pancakes, waffles, scones. and biscuits. I LOVE Bob’s Red Mill, but unfortunately it is produced in a facility that also produces nuts. So I use Trader Joe’s white whole wheat for any baked goods I send in to my kids school, as well as anything that needs more protein, such as yeast breads, pizza crust, roux, etc.
Diane
February 18, 2016 at 1:06 pmI have used pastry flour in pie crust. Nice and light and flakey.
Meghan
February 18, 2016 at 1:17 pmI make the same recipe with freshly milled soft wheat flour also. The cream really makes great biscuit!
Vicki
February 18, 2016 at 1:25 pmI am wondering if this recipe has been tried with half and half. I don’t always have heavy cream but I always keep half and half in my fridge. Wonder if it would still be just as good. hmmm….
Sandi
February 21, 2016 at 10:07 pmI tried this with half and half, they taste very good. The only difference (maybe ingredients, maybe technique?) is that the dough was about the consistency of oatmeal, so impossible to cut into squares. Ended up making them more like drop biscuits.
Melissa
February 26, 2016 at 2:38 pmThanks for your comment on using half and half instead of cream- like Vicki, I usually have half and half on hand, not cream (I also usually have whole wheat pastry flour on hand, so I’m glad that Lisa has discovered this flour!). After reading your comment, I tried the biscuits with the half and half, doing them “drop biscuit” style like you mentioned, and they were so tasty! This will be my new favorite biscuit recipe- so easy and quick and, of course, super tasty!
Cori
February 18, 2016 at 1:30 pmI have been using Bob’s Red Mill Whole Wheat Pastry flour in everything, except tortillas, for years, Love it. This recipe sounds good, and looks easier than regular biscuit recipes, that have you cut in butter. The only issue is I usually have milk and butter on hand to whip up a batch whenever I want, not so with heavy cream. Would have to get it especially for this.
Lauren
February 18, 2016 at 1:37 pmHow did I not know Whole Wheat Pastry Flour existed! I feel like this is a game changer. Going to have to try these!
Melanie
February 18, 2016 at 2:37 pmThat is so funny….I have been asking myself ever since I started reading the blog over a year ago, “Why doesn’t Lisa use WW pastry flour???” I should have commented so maybe you could have discovered it sooner! We love to make your pumpkin muffins and the cinnamon-raisin bread with WW pastry flour. I’ve also had success in making the WW flour tortillas with pastry flour! Hope this inspires you to create lots of yummy new muffin/quick bread recipes!
Jennifer
February 18, 2016 at 4:12 pmWould white whole wheat flour work as well I wonder? I use it when a recipe calls for whole wheat and it works well.
Erika
February 19, 2016 at 12:11 pmI say no. I have white whole wheat for making bread but I use my ww pastry flour for making muffins, waffles, pancakes etc & it makes a world of difference, Way softer in texture than white or reg whole wheat. Try it & you;ll see the difference! I use Bobs red mill.
Amy
February 18, 2016 at 5:12 pmI discovered Bob’s MIll WW pastry flour a few months ago and LOVE it! I use it in everything…pancakes, waffles, muffins, and now I’m excited to try this recipe. One bummer though-I tried 2 major grocery stores and both said that whipping cream IS the same as heavy cream, although I told them it’s not. Do you think it’ll work with whipping cream? I so want to try these tonight!
Sharon
February 19, 2016 at 6:09 pmThere’s “whipping cream” and “heavy whipping cream” in our stores, and I prefer the “whipping cream” for most things (although it is harder to find for some reason). I would think either would work for a biscuit.
GA
February 19, 2016 at 9:43 amIs there a lower calorie substitute for the heavy cream?
cindy
February 19, 2016 at 10:26 amI am curious why we flour is on your list of real foods….wheat is now genetically modified to the point where it is very unhealthy.
Julie
February 19, 2016 at 10:42 amLisa, where is the butter in this? In your other biscuit recipes you use butter. In this recipe what takes the place of the butter. I was thinking it was the heavy cream, but the other recipes have milk or butter milk in addition to the butter so I am just a little confused. Don’t want to waste a lot of ingredients and time. Thanks.
Julie
Julie
February 19, 2016 at 10:47 amSorry Cindy, did that reply wrong. I was looking at your post and typing to Lisa at the same time. I was thinking about your post because most wheat is still not GMO at this point. I use to think that as well and found out I was wrong. But you’re right, it is probably going that way. Most wheat is cross pollinized with other wheat varieties, but their DNA is not genetically modified. They cross different strains of wheat to create a shorter wheat stalk that can stand up in bad winds and other weather damage. Sometimes this happens unintentionally on farms when pastures of different varieties of plants are planted in neighboring fields.
cindy
February 19, 2016 at 11:51 amThank you for your reply Julie! May I ask where you have this information from? I try so hard to stay healthy and i read a lot about wheat. It is so hard to know the truth. I have several books from Dr. William Davis on the issues with wheat. Any recommendations on good, accurate articles? I’ve been killing myself trying to keep my family away from wheat. .ugh… for nothing?
Emily
February 20, 2016 at 9:10 amhttp://www.forksoverknives.com/the-smoke-and-mirrors-behind-wheat-belly-and-grain-brain/
http://www.berkeleywellness.com/healthy-eating/nutrition/article/should-you-worry-about-wheat
http://www.cbc.ca/news/wheat-belly-arguments-are-based-on-shaky-science-critics-say-1.2974214
http://www.aaccnet.org/publications/plexus/cfw/pastissues/2012/opendocuments/cfw-57-4-0177.pdf
http://www.scribd.com/doc/115359242/WheatBelly-Diet-Dr-William-Davis-Ruled-a-Quack-Weight-Loss-Doctor-Lowcarb-Book-Author-now-considered-Health-Kook#scribd
http://www.cimmyt.org/en/what-we-do/wheat-research/item/no-scientific-basis-for-criticism-of-wheat-as-a-food-staple-nutritionist-says
http://wholegrainalice.com/2013/10/grain-brain-book-review/
http://www.newyorker.com/magazine/2014/11/03/grain
http://www.salon.com/2013/10/23/weight_loss_shocker_diet_books_are_lying_to_you/
“Genetically modified wheat is wheat that has been genetically engineered by the direct manipulation of its genome using biotechnology. As of 2015, no GM wheat is grown commercially, although many field tests have been conducted.”
Julie
February 19, 2016 at 10:51 amLisa, where is the butter in this? In your other biscuit recipes you use butter. In this recipe what takes the place of the butter. I was thinking it was the heavy cream, but the other recipes have milk or butter milk in addition to the butter so I am just a little confused. Don’t want to waste a lot of ingredients and time. Thanks.
Amy Taylor (comment moderator)
March 8, 2016 at 1:19 pmHi. The heavy cream makes up for it.
Amie
February 19, 2016 at 11:04 amEver since I discovered WW Pastry Flour, that’s all I use when anything calls for WW. It’s great!
karen
February 19, 2016 at 11:15 amI just made these this morning. They are quite tasty but mine turned out very crumbly. They don’t want to hold together when you spread butter on them. Did I do something wrong? I’ve been making biscuits for years and years but never tried them without butter or shortening (bad!). I figured the fat in the cream would replace the butter.
Amy Taylor (comment moderator)
March 8, 2016 at 1:20 pmHi there. Did you use heavy cream?
karen
March 8, 2016 at 3:13 pmI used whipping cream, which seems to be all I can find in my town in Nova Scotia.
Amy
February 19, 2016 at 12:19 pmI tried these and my family of 7 devoured them! Next time I’ll make them thicker than 1/2 inch because we like to split them. Yummy!
Aubrey
February 19, 2016 at 1:13 pmWhole wheat pastry flour? Check! Added it to my shopping list. Can’t wait to try these! So few ingredients!
Darleen
February 19, 2016 at 1:33 pmI was thinking that this recipe could be tweeked to make shortcakes as well by adding a little sweetener. I’ll give it a try.
Melanie
April 19, 2016 at 3:50 pmWe used these as shortcakes for strawberries and whipped cream. I didn’t change the recipe at all. The strawberries were sweet enough to compensate for the “plain” biscuit. Plus, I added a little maple syrup to the whipped cream. It was good!
Brenda
February 19, 2016 at 4:22 pmWe used ww pastry flour all the time – LOVE it! Good for you to make the discovery :)!
Gigi
February 19, 2016 at 4:42 pmHow fattening are these??
Amy Taylor (comment moderator)
February 22, 2016 at 2:12 pmHi. We aren’t really calorie counters and do not provide nutrition details. This post helps explain: This post helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Traci
February 26, 2016 at 12:53 pmPer MFP, they are 118 calories each. Not bad. :)
Kay
February 19, 2016 at 5:38 pmThis post came at the perfect time! I made your Whole Wheat biscuits last week for the first time and loved them fresh out of the oven. Unfortunately my family didn’t love them reheated later. So today I was at Whole Foods and picked up some Arrowhead Mills’ Pastry Flour. It didn’t call itself whole wheat but then the only ingredient listed is “Organic Whole Grain Soft Wheat Flour” (Please let me know if you think this might NOT be whole wheat! I will be sad but informed). Anyway, my reason for buying it was that I felt I might get a better result with biscuits, waffles, etc. I can’t wait to try this!
Sharon
February 19, 2016 at 6:05 pmI have been subbing wwpf for all purpose flour in just about everything…no one even notices, but I know and feel better using it. Good stuff! And it does make delicious biscuits, for sure.
Nish
February 19, 2016 at 7:33 pmThese were pretty good. My one daughter ate probably 4 of them. The dough was a little dry. I may have been heavy handed with the flour but I think next time I’ll add a bit more cream. I also don’t see why one couldn’t cut a bit of cold butter into the dough first?! Anyways, anytime I make muffins or waffles I use WW flour now because of you, it’s delicious!
Melanie
February 25, 2016 at 10:13 amI had to add more cream to my dough as well (maybe a couple of extra tablespoons), but I find I have to add a little extra milk to the regular 100 Days biscuit recipe as well.
Cat
February 19, 2016 at 9:28 pmI use wwpf all the time in most baked dessert recipes/ waffles/ muffins etc. Didn’t work so well for bread recipe. I discovered bobs red mill ivory wheat and that makes amazing ww bread! Give that a try.
Look forward to trying these cream biscuits anything with cream is good
Netty
February 20, 2016 at 12:22 pmUsed wwpf in pancakes!! Turned out fabulous!! Can’t wait to try more!
Mara
February 20, 2016 at 2:26 pmThese look absolutely delicious! I bet the whole wheat pastry flour gives them a much lighter and fluffier texture. Can’t wait to bake them and try out the pastry flour! Any recommendations on brand? Thanks for another great recipe!
Amy Taylor (comment moderator)
March 8, 2016 at 1:29 pmHi Mara. King Arthur is a good choice.
Archana Baikadi
February 22, 2016 at 7:10 amvery nice recipe. Thanks for sharing it.
Tina
February 23, 2016 at 1:50 amA very delightful recipe with easy solution.. I will definitely try at home..
Emma {Emma's Little Kitchen}
February 24, 2016 at 10:10 amHaha! Yes whole wheat pastry flour is amazing, I think I use it more than regular whole wheat for its lightness! This sound wonderful :)
Tina
February 24, 2016 at 2:21 pmHow do these compare to the whole wheat biscuits in your book? I’ve made those with whole wheat pastry flour and they are a huge hit — just curious about the difference in terms of consistency etc. THANKS!
Amy Taylor (comment moderator)
March 1, 2016 at 7:54 amHi there. When using pastry flour for both, the texture is very similar.
Ikue T
February 24, 2016 at 2:38 pmNo butter in the recipe? I wonder if this works…
Amy Taylor (comment moderator)
March 1, 2016 at 7:56 amNo butter. The cream makes up for it. ;)
Tammy
April 19, 2016 at 10:24 amButter is made from heavy cream and salt, the ingredients are equal.
Melissa
February 26, 2016 at 2:52 pmAs another commenter did, I used organic half and half instead of cream, plus scooped the batter right onto the cookie sheet “drop biscuit” style instead of patting out the dough. These biscuits were so quick and easy, plus delicious! My whole family ate them right up and I love how they are by far the fastest biscuit recipe I have seen. I get my whole wheat pastry flour in the bulk bins at Whole Foods for 99 cents per pound.
Karen
February 27, 2016 at 9:18 amIs pastry flour the same as cake flour? Nothing in my stores is called pastry flour.
Amy Taylor (comment moderator)
March 1, 2016 at 10:22 amHi. It is not quite the same. Pastry flour, I believe is higher in protein and gluten.
Stacey
December 1, 2016 at 2:34 pmPastry flour is low in protein and gluten. I don’t know about cake flour though. This is why you cannot make yeast breads with pastry flour… it doesn’t have the gluten structure to rise. It’s also why it makes such tender biscuits. If you overwork biscuit dough that has regular flour, the gluten develops too much and makes the biscuits tough.
rebecca
March 2, 2016 at 8:07 pmMine didn’t rise very much but they taste fantastic. What could I do to make them rise a little more? Also, I couldn’t find pastry flour so I used whole wheat flour.
Amy Taylor (comment moderator)
March 20, 2016 at 11:53 amHi there. You will find they rise more with pastry flour.
Jessica
March 3, 2016 at 2:03 pmI read this post just before heading out to shop at Sprouts; I decided to take a look while I was there, and not only did they have the Bob’s Red Mill Organic Whole Wheat Pastry Flour, it was on sale for $4.99 per 5 lb bag!! (That’s $3 off the regular price at my store. The same bag on Amazon is $13-14 right now, yikes.) I was so excited, I bought two bags on the spot. :-) Looking forward to even fluffier biscuits, muffins, and scones!
Nikky
March 8, 2016 at 8:32 pmHi Lisa,
I tried to make these biscuits, and I’m not sure where I went wrong! I used heavy cream and wwpf, but they were incredibly sticky. I ended up doing them like drop biscuits, but I would love for them to look as pretty as yours. Any suggestions? I am at high altitude, but that shouldn’t affect the dough consistency, should it?
Amy Taylor (comment moderator)
March 14, 2016 at 1:51 pmHi Nikki. Mine were a little sticky, too but I used a bit of butter on my hands when shaping them. Worked like a charm. :) I wouldn’t worry too much about the shape, though, as long as you love the taste.
Bianca
April 26, 2018 at 3:19 pmHi Nikky,
I’m also at high altitude (6000 feet). Did you make any adjustments making these?
Tina
March 11, 2016 at 10:48 pmWow! Just wow!
Julie
March 13, 2016 at 1:11 amHave you tried freezing these biscuits? Would they freeze well?
Amy Taylor (comment moderator)
March 14, 2016 at 5:34 pmSure, they should freeze well.
Disha
March 13, 2016 at 9:57 amI like this one more in comparative to last some post.. Really Good and easy recipe..
Thanks for sharing such a great post with us.
Stacy
March 14, 2016 at 2:48 pmThese biscuits are AMAZING and amazingly simple to make! I love your biscuits from your cookbook, but these are even more simple (no cutting butter into small chunks) and taste great even just plain by themselves! Love them!
Heather
March 21, 2016 at 3:14 pmI haven’t been able to find while wheat pastry flour- who makes it?
Thanks!!
Amy Taylor (comment moderator)
March 23, 2016 at 4:38 pmThere are several brands but King Arthur is the one I see most often. You can also purchase it online.
Bonnie
May 5, 2016 at 2:43 pmI found Sprouts brand whole wheat pastry flour at Sprouts.
Bonnie
May 8, 2016 at 12:28 pmSorry, it’s actually Bob’s Red Mill brand, but I did buy it at Sprout’s.
Valarie
May 26, 2016 at 6:52 amIn the bulk bins at winco aka windixie I found whole wheat pastry flour for ~0.76 a pound
Samantha
March 24, 2016 at 5:38 pmCould the pastry flour be used in all of your muffin recipes?
Amy Taylor (comment moderator)
March 30, 2016 at 9:06 amIt can. :)
Miranda H
March 30, 2016 at 8:11 pmThese were not a hit at my house. My husband referred to them as dog biscuits. :( I think I should have added more cream. I didn’t think they were bad, but not good either.
Karen
April 19, 2016 at 3:12 pmCould I use white whole wheat flour?
Amy Taylor (comment moderator)
April 24, 2016 at 10:50 amYou can but your texture will be different/not as light.
HEP Pfeiffer
May 13, 2016 at 12:53 pmI keep whole-wheat pastry flour in the pantry instead of regular whole-wheat flour. I find it works as a better substitute for all-purpose flour in most recipes, and it makes wonderful cookies, brownies, and pancakes. I get mine from the bulk bins at my local co-op (New Orleans Food Co-op) because it is more perishable and I can buy just enough for a couple of weeks.
I’m going to try this recipe soon. Has anyone had luck using the soaking method with these biscuits?
Lisa
June 22, 2016 at 9:45 pmAny vegan milk alternative? Coconut cream?
Amy Taylor (comment moderator)
June 28, 2016 at 5:29 pmYeah, give it a try and let us know. The flavor will somewhat be different, of course.
Michelle
June 23, 2016 at 1:17 amI’ve been experimenting with making whole wheat sourdough from scratch (fermenting a starter). I use whole wheat pastry flour alot instead of regular whole wheat but haven’t tried it with bread. Any thoughts on how it might help or hurt a sourdough starter?
Stacey
December 1, 2016 at 2:30 pmPastry flour will not work for a sourdough. It lacks the gluten needed to raise bread.
Sarah Dickison
September 23, 2016 at 4:46 pm13 kids & 2 adults LOVED them ! Had them on the pan before the oven was preheated! Forgot to brush the tops, used goats milk (because I didn’t have enough heavy cream) doubled the recipe, greased the pan. Served with a dollop of peanut butter & honey. Cut in half beautifully !!!
Nancy
October 8, 2016 at 10:22 pmQuestion – I’ve made these before and they were amazing! But just made them tonight and the had a very “tinny,” iron, salty taste to them. I double checked that I had the right amount of ingredients, and I confirmed that all my ingredients were still within expectation dates. (Only thing I couldn’t double check was my flour – It wasn’t in original bag). Any thoughts what could have gone wrong? Thanks!
Amy Taylor (comment moderator)
October 21, 2016 at 5:27 pmA metalic taste is often rancid flour.
Windy
January 18, 2017 at 1:21 pmIt could be that the kind of baking powder you use contains aluminum. Rumford specifically says “aluminum free”, and I make sure to use it in all of my whole wheat recipes because whole wheat typically calls for more leavening.
Lisa
November 28, 2016 at 12:25 pmFollowed the recipe exact and they were neither fluffy or any more moist than other biscuits. They were flat tasting and in shape.
Gilles
December 1, 2016 at 2:27 pmI love your recipes and We (Alda and me) use organic vegetables and fruits. Google the (Dirty 12) All about food that is bad
knitogether
December 1, 2016 at 5:56 pmHow do you prepare the baking sheet for cooking? Butter and flour? Cooking spray?
Amy Taylor (comment moderator)
December 5, 2016 at 1:54 pmI lightly grease with butter.
Sandy
January 19, 2017 at 2:52 pmHas anyone used gluten free flour for this recipe and if so did it work?
Amy Taylor (comment moderator)
January 27, 2017 at 3:22 pmSorry. We have not tried this one with gluten free flour.
Brooke
January 20, 2017 at 5:03 pmHi, any ideas for dairy free substitute for heavy cream?
Amy Taylor (comment moderator)
January 27, 2017 at 3:23 pmDo you mean non-dairy?
Brooke
January 27, 2017 at 3:32 pmyep :)
Amy Taylor (comment moderator)
January 31, 2017 at 11:15 amMy go-to is coconut cream but it does alter the flavor.
Alexis
January 22, 2017 at 10:58 amSo freaking good! Woke my teenage son up to try one and expected a one word response. I got “can I have three more with jelly?” :):)
Claudia
January 28, 2017 at 11:26 amI have so far loved all your recipes, but this one didn’t work for me. For being so heavy, I expected it to taste better. It was kind of bland and the texture was mealy. I wonder if I did something wrong? I followed the recipe exactly. I’ll keep looking for a biscuit recipe. Thanks anyway, love all other recipes so far and your cook book :-)
Julie
March 2, 2017 at 9:05 pmThese tasted great although I found the dough to be very wet and had a difficult time separating the squares. I used half and half instead of the heavy cream, would that make the difference? They were a hit in our house so the next time I make them I’d prefer the dough to be less wet and have them rise a bit more. Keep the great whole food recipes coming!
Amy Taylor (comment moderator)
March 6, 2017 at 3:08 pmHi. Half and half is thinner. Next time reserve a bit of the liquid until you have the consistency you desire.
Kay
November 8, 2017 at 3:23 pmHi,
Once cooked and cooled down, can these be frozen, defrosted then eaten?
Amy Taylor (comment moderator)
November 8, 2017 at 5:21 pmThey can.
Cara
November 9, 2017 at 9:04 pmHi, I’ve never made biscuits before. Should I use a non-stick baking sheet? Thanks!
Amy Taylor (comment moderator)
November 13, 2017 at 12:03 pmI do not but I do lightly grease the baking sheet.
Rachel
January 4, 2018 at 11:45 pmJust 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!
Shalini
January 28, 2019 at 12:41 amIt’s amazing and my son loved it… Thank you for the tasty recipe
Beth Green
May 22, 2019 at 9:05 amI 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!
100 Days Admin
May 22, 2019 at 9:14 amPlease let us know how those turn out. – Nicole