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Light and tender biscuits made sweet or savory
Milk Street Bowtie Whipped Cream Biscuits

Whipped Cream Biscuits

30 minutes Plus cooling

Free

Whipped cream made these biscuits light and tender, while sour cream and butter delivered great flavor. To avoid waste — as well as the need to reroll scraps — we cut our biscuits into squares. For a savory variation of these biscuits, decrease the sugar to 2 teaspoons and skip the final sprinkle.

283 grams (2 cups) all-purpose flour
1 1/2 tablespoons white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup heavy cream, plus more as needed
1/2 cup sour cream
4 tablespoons (½ stick) salted butter, chilled and cut into ¼-inch cubes, plus 1 tablespoon, melted
Ingredients
  • 283

    grams (2 cups) all-purpose flour

  • tablespoons white sugar

  • teaspoons baking powder

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon baking soda

  • cup heavy cream, plus more as needed

  • ½

    cup sour cream

  • 4

    tablespoons (½ stick) salted butter, chilled and cut into ¼-inch cubes, plus 1 tablespoon, melted

Directions
  1. 01
    Heat the oven to 475°F with a rack in the middle position. Line a baking sheet with kitchen parchment. In a large bowl, whisk together the flour, 1 tablespoon of sugar, the baking powder, salt and baking soda. In a second large bowl, use a whisk or electric mixer to beat the cream and sour cream to soft peaks; set aside. Scatter the butter cubes over the flour. With your fingertips, rub together until the butter is thoroughly and evenly dispersed in the flour.
    See Demo
  2. 02
    Add the whipped cream mixture to the flour mixture. Use a large rubber spatula to fold and press until large clumps form and no dry flour remains. Use your hand to knead the dough in the bowl until it forms a shaggy mass, adding additional cream 1 tablespoon at a time, if needed.
    See Demo
  3. 03
    Turn the dough out onto a lightly floured counter and divide in half. Form each piece into a rough 5-inch square about ¾-inch thick. With a bench scraper or chef’s knife, cut each square into 4 pieces. Evenly space the biscuits on the prepared baking sheet. Brush the tops with the melted butter and sprinkle with the remaining ½ tablespoon sugar.  Place the baking sheet in the oven and immediately reduce the temperature to 425°F. Bake until golden brown on top and bottom, 15 to 18 minutes, rotating the pan halfway through. Let cool on the baking sheet for 10 minutes. 
    See Demo
Tip: Don’t forget to decrease the temperature when you put the biscuits in the oven. Starting the biscuits in a very hot oven helped them rise and brown better, but keeping them at that temperature will overcook them.
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Whipped Cream Biscuits

Get Ready to Cook

8

biscuits

30 minutes

Plus cooling

Tip

Don’t forget to decrease the temperature when you put the biscuits in the oven. Starting the biscuits in a very hot oven helped them rise and brown better, but keeping them at that temperature will overcook them.

Ingredients
  • 283

    grams (2 cups) all-purpose flour

  • tablespoons white sugar

  • teaspoons baking powder

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon baking soda

  • cup heavy cream, plus more as needed

  • ½

    cup sour cream

  • 4

    tablespoons (½ stick) salted butter, chilled and cut into ¼-inch cubes, plus 1 tablespoon, melted

Step 1 of 3

Whisk the ingredients

283
grams (2 cups) all-purpose flour
1
tablespoons white sugar
teaspoons baking powder
½
teaspoon kosher salt
¼
teaspoon baking soda
cup heavy cream
½
cup sour cream
4
tablespoons (½ stick) salted butter, chilled and cut into ¼-inch cubes

Heat the oven to 475°F with a rack in the middle position. Line a baking sheet with kitchen parchment. In a large bowl, whisk together the flour, 1 tablespoon of sugar, the baking powder, salt and baking soda.


In a second large bowl, use a whisk or electric mixer to beat the cream and sour cream to soft peaks; set aside. Scatter the butter cubes over the flour. With your fingertips, rub together until the butter is thoroughly and evenly dispersed in the flour.

Step 2 of 3

Combine the mixtures and knead

Add the whipped cream mixture to the flour mixture. Use a large rubber spatula to fold and press until large clumps form and no dry flour remains.


Use your hand to knead the dough in the bowl until it forms a shaggy mass, adding additional cream 1 tablespoon at a time, if needed.

Step 3 of 3

Divide the dough and bake

1
tablespoon melted butter
½
tablespoon white sugar

Turn the dough out onto a lightly floured counter and divide in half. Form each piece into a rough 5-inch square about ¾-inch thick.


With a bench scraper or chef’s knife, cut each square into 4 pieces. Evenly space the biscuits on the prepared baking sheet. Brush the tops with the melted butter and sprinkle with the remaining ½ tablespoon sugar. 


Place the baking sheet in the oven and immediately reduce the temperature to 425°F. Bake until golden brown on top and bottom, 15 to 18 minutes, rotating the pan halfway through. Let cool on the baking sheet for 10 minutes. 

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