Melt-in-your-Mouth Cream Biscuits (+ My new obsession!)

13 Reviews / 4.4 Average
Adapted from Joy of Cooking, these Melt-in-your-Mouth Cream Biscuits are now one of our favorites. I decided to try whole-wheat pastry flour for these and wow, what a difference it makes on the texture for biscuits. These are great for breakfast with jam or as a side at dinner.
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Melt in your Mouth Cream Biscuits on 100 Days of Real Food

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 on 100 Days of Real Food

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115 thoughts on “Melt-in-your-Mouth Cream Biscuits (+ My new obsession!)”

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  1. Hi 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?

    1. Amy Taylor (comment moderator)

      Hi 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.

  2. I 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!

  3. 4 stars
    Mine 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.

    1. Amy Taylor (comment moderator)

      Hi. It is not quite the same. Pastry flour, I believe is higher in protein and gluten.

      1. Pastry 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.

  4. 5 stars
    As 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.

  5. How 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!

  6. These 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!

  7. I 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

  8. These 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!

    1. I 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.

  9. I 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.

  10. This 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!

  11. I was thinking that this recipe could be tweeked to make shortcakes as well by adding a little sweetener. I’ll give it a try.

    1. We 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!

  12. I 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!

  13. I 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.

  14. Lisa, 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.

  15. I 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.

    1. Lisa, 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.


    2. Sorry 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.

      1. Thank 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?

  16. I 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!

    1. There’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.

    1. I 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.

  17. That 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!

  18. I 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.

  19. I 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….

    1. I 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.

      1. 5 stars
        Thanks 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!

  20. Yesss! 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,

    1. I’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.

  21. The 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!

  22. What?! 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!

    1. Hi 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 :-)

      1. after searching my local Harris Teeter, Target, Farm Fresh, etc. I finally found it yesterday at Kroger in the natural foods section. good luck :)

    2. I know this is a very old comment but I wanted to share a tip about “cutting up” butter. I just use a cheese shredder….

  23. These 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!