There are few kitchen joys as simple but satisfying as biting into a batch of homemade, flaky biscuits. This recipe for 8 biscuits promises fluffy, light, and melt-in-your-mouth results in under half an hour, thanks to the magic of heavy cream and a few pantry staples. Whether you’re fueling a busy morning or setting out treats for a cozy brunch, these biscuits rise to the occasion—golden, rich, and so incredibly easy you’ll wonder why you ever bought store-bought. Let’s transform humble ingredients into a breakfast you’ll crave again and again!
Ingredients You’ll Need
The secret to amazing 8 biscuits lies in using just a handful of quality ingredients. Each one pulls its weight—providing richness, tenderness, loft, and that irresistible golden color on top. Here’s what you’ll need, plus a handy tip for each!
- All-purpose flour: The sturdy base; it keeps your biscuits tender but with just enough body to hold their shape.
- Baking powder: Your essential lift! Gives those biscuits a beautiful fluffy rise.
- Salt: Don’t skip it—just a teaspoon, and you’ll amplify every other flavor in the batch.
- Sugar (optional): Just a touch adds gentle sweetness and helps with browning, but leave it out if you like purely savory biscuits.
- Heavy cream: Delivers ultimate richness for that soft, tender crumb—you’ll taste the difference!
- Cold milk (or more cream): Keeps the dough wonderfully moist; using extra cream instead amps up the decadence.
- Unsalted butter, melted: Brushed on top before baking, it ensures a golden, buttery crust on every biscuit.
How to Make 8 biscuits
Step 1: Preheat and Prep
Let’s make sure those biscuits get a powerful lift! Start by preheating your oven to a piping-hot 425°F (220°C). While the oven warms up, line a baking sheet with parchment paper—this keeps cleanup easy and ensures the biscuits don’t stick. Having everything ready to go means your 8 biscuits will be in the oven and baking up golden before you know it.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and, if you like a tender hint of sweetness, sugar. This step isn’t just about combining—whisking aerates the flour, laying the foundation for soft, fluffy biscuits. It’s a quick trick that makes a big difference in texture.
Step 3: Add Cream and Milk
Next, pour in the heavy cream and cold milk right into your dry mix. Stir gently with a wooden spoon or spatula until just combined—don’t overmix! You’re looking for a shaggy, slightly sticky dough. Overworking can toughen your 8 biscuits, so a light touch here keeps them cloud-soft.
Step 4: Gently Knead
Turn the dough out onto a lightly floured surface. With your hands, gently knead the dough 5 or 6 times, just until it comes together. Too much kneading can make the biscuits tough, but those few folds help build a little structure so your 8 biscuits hold together beautifully. Pat or gently roll the dough until it’s about one inch thick.
Step 5: Cut and Arrange
Use a biscuit cutter (or a floured drinking glass) to cut out your rounds. Press straight down—no twisting! Twisting seals the edges and keeps those biscuits from rising tall. Place the cut biscuits close together on your parchment-lined sheet. This little trick helps them stay soft and rise even higher. Gather and re-pat any scraps so you get your full batch of 8 biscuits.
Step 6: Butter and Bake
Brush the tops of the biscuits with melted unsalted butter, giving each one a glossy, golden start. Slide the tray into your hot oven and bake for 15-20 minutes. You’ll know they’re ready when they’re beautifully golden on top and your kitchen smells like warm, buttery heaven. Let your 8 biscuits cool just a bit—you want them steamy-warm for serving, but not so hot the butter runs right off!
How to Serve 8 biscuits
Garnishes
You can keep it classic by slathering your 8 biscuits with more softened butter or drizzle them with a touch of honey. For extra flair, sprinkle on a little flaky sea salt or fresh herbs like chives or parsley. Sweet tooth? A spoonful of your favorite jam or a slice of sharp cheddar is pure bliss.
Side Dishes
These 8 biscuits are a star on their own but shine even brighter next to scrambled eggs, crispy bacon, or a fresh fruit salad. They’re also dreamy with sausage gravy or as the base for a breakfast sandwich—just split and fill with egg and ham, and you have something worth waking up for.
Creative Ways to Present
Give your table a wow factor! Stack the 8 biscuits in a bread basket lined with a colorful napkin, or arrange them in a rustic pile on a wooden board with bowls of spreads. For a brunch party, set up a “biscuit bar” with toppings like fruit compotes, whipped cream, and herbed butters, letting guests craft their own biscuit creations.
Make Ahead and Storage
Storing Leftovers
Have a few 8 biscuits left over? Lucky you! Let them cool completely, then store in an airtight container at room temperature for up to two days. They’ll stay soft and delicious, ready for a quick snack or side.
Freezing
These biscuits freeze beautifully, so why not make a double batch? Once baked and cooled, pop your 8 biscuits into a zip freezer bag. They’ll keep for up to a month. For easy reheating, you can even freeze them individually, perfect for pulling out just what you need.
Reheating
To recapture fresh-baked warmth, place your 8 biscuits on a baking sheet in a preheated 350°F (175°C) oven for about 8 minutes. If you’re in a hurry, a quick microwave zap (about 20-30 seconds) works too—just wrap in a paper towel to keep them from drying out.
FAQs
Can I use all heavy cream instead of milk?
Absolutely! Using all heavy cream will make your 8 biscuits even richer and more decadent. Feel free to swap out the milk if you want extra indulgence—just keep an eye out, as the dough may need a little less cream if it gets too sticky.
What if I don’t have a biscuit cutter?
No problem at all. A floured drinking glass or even the rim of a mason jar will get the job done. Just remember to press straight down for the best rise.
How do I know when the biscuits are done?
Your 8 biscuits are ready when the tops are golden brown and they smell irresistibly buttery. You can also gently lift a biscuit—it should feel light and hollow inside, not doughy.
Can I make the dough ahead of time?
For best results, bake your 8 biscuits right after making the dough. However, you can mix the dry ingredients the night before and store them tightly covered, then add the cream and milk just before baking for speedy fresh biscuits in the morning.
Is there a way to make these biscuits dairy-free?
While heavy cream is what makes these 8 biscuits special, you can try using a rich plant-based cream (like coconut or oat) and vegan butter. The texture might be a little different, but you’ll still get a beautiful, tender biscuit!
Final Thoughts
I can’t recommend trying these 8 biscuits highly enough—each one is golden, fluffy, and packed with all the simple comfort a homemade treat can offer. Whether you’re making them for a special brunch or a weeknight dinner, you’ll fall in love with their ease and flavor. Give them a go, and watch how quickly they disappear from your table!
Print
8 biscuits Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Fluffy Heavy Cream Biscuits are a quick and easy breakfast delight that will have your family raving. With just a handful of ingredients, you can whip up a batch of these light and fluffy biscuits in no time.
Ingredients
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 tablespoon sugar (optional)
- ½ cup (120ml) heavy cream
- ½ cup (120ml) cold milk (or additional heavy cream)
- ¼ cup (60g) unsalted butter, melted (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Mix Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
- Add Wet Ingredients: Pour in heavy cream and cold milk; mix until just combined.
- Knead Dough: Turn the dough onto a floured surface and gently knead it 5-6 times until it comes together.
- Shape Dough: Pat or roll the dough to about 1-inch thick.
- Cut Out Biscuits: Use a biscuit cutter or a glass to cut out rounds and place them on a baking sheet lined with parchment paper.
- Brush with Butter: Brush the tops with melted butter for a golden finish.
- Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Serve: Let cool slightly before serving warm.
Notes
- You can customize these biscuits by adding grated cheese, herbs, or spices to the dough.
- For a sweeter version, increase the sugar to your liking.
Nutrition
- Serving Size: 1 biscuit
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
