Drop Cream Biscuits 10.000

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Mar 27, 2019

Using cream as both the fat and liquid in this recipe yields a supremely tender, rich biscuit. With no cutting in of ingredients or folding, you can have them in the oven in less than 15 minutes.

Make Ahead: The biscuits can be stored in zip-top bag at room temperature for up to 24 hours. Reheat them in a 300-degree oven for 10 minutes.


Servings:
10 - 11

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-11 servings

Ingredients
  • 3 cups (425 grams) flour
  • 1 tablespoon plus 1 teaspoon (21 grams) sugar
  • 1 tablespoon (12 grams) baking powder
  • 1/4 teaspoon (2 grams) baking soda
  • 1 1/4 teaspoons (11 grams) salt (table)
  • 2 cups (460 grams) heavy cream
  • 2 tablespoons (28 grams) salted or unsalted butter, melted, for optional brushing

Directions

Position a rack in the upper third of the oven; preheat to 450 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

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

Microwave the cream in a microwave-safe container on HIGH for 60 to 90 seconds, until just warmed to body temperature (95 to 100 degrees), stirring halfway through. Stir the warm cream into the flour mixture to form a soft, uniform dough.

Grease a 1/3-cup dry measuring cup with cooking oil spray. Use it to drop 10 or 11 level scoops of batter 2 inches apart on the baking sheet; the biscuit portions should measure about 2 1/2 inches wide and 1 1/4 inches high. Re-grease the measuring cup after every 3 or 4 scoops. If the portions are misshapen, use your fingertips to gently reshape the dough into level cylinders.

Bake (upper rack) for 10 to 12 minutes, until the tops are light golden brown, rotating the pan from front to back halfway through.

Brush the hot biscuits with melted butter, if desired. Serve warm.

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Recipe Source

Adapted from a 2019 recipe in Cook's Illustrated.

Tested by Becky Krystal.

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