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Whipped Cream Biscuits
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.
8
biscuits
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.
30 minutes
Plus cooling
Ingredients
-
283
grams (2 cups) all-purpose flour
-
1½
tablespoons white sugar
Directions
-
01Heat 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.
Reviews
June 28, 2022
whipped cream biscuits
yum
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