Whipped Cream Biscuits

8 biscuits

30 minutes Plus cooling

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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.




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


  • 283

    grams (2 cups) all-purpose flour

  • tablespoons white sugar


Gabriella b.
June 28, 2022
whipped cream biscuits