Oooh! I've never really liked buttermilk biscuits that much and milk-based ones leave me flat. I'll have to try cream instead! :)

It's worth using an aluminum-free baking powder for these; the generic brand I first used in a cream-biscuit recipe left a tinny taste in my mouth.

That said, I've since used Wal-Mart baking powder with no ill effects, so YMMV.

is heavy cream the same as whipping cream?

@the polish chick: yep, it's the same thing, as far as I can tell!

@the polish chick and elise_the_great: Heavy cream and whipping cream are very slightly different, but for almost every recipe, they can be interchangeable, so whatever your store or local dairy carries should be fine. Unless the recipe specifically states that you must use one and NOT the other, you'll probably be a-okay! :)

Any chance these could be made with half & half? I never have heavy cream on hand, but I've always got half & half.

THANK YOU!!!! I made these for dinner tonight, and they are hands-down the best biscuits I have ever made (and I've made my fair share.) They are super-easy and ridiculously delicious- moist, fluffy, rich, perfect. I'm emailing this recipe to all the other biscuit-lovers in my life (and being from Wisconsin, there are quite a few! haha).

IzzyIzzy - I'm glad you loved them! Once you make them, you're addicted!

Squeaky - The fat content won't be high enough to make them with half and half, you could however lessen the amount of liquid and cut in some cream cheese or sour cream as well. That might beef it back up enough to stabilize the dough.

*note: In most grocers in the US, you can only find heavy whipping cream and it does work just fine in this recipe!

I have a stupid question - when a recipe calls for the use of parchment paper, what happens if I don't use it? Is it just a matter of keeping things from sticking to the pan, or will the bottoms of these biscuits burn if I don't put paper under?

undercover - The results differ for each recipe. Usually it's to keep you from scratching your pans, making for clean bottoms (of baked goods) and unscathed pans and typically eliminates the need for greasing. It's helpful for things with a higher fat content and is an all around staple. Once you start using it... you won't know how you lived without it.

That said, these biscuits won't burn if made without parchment, I would advise greasing your pan slightly... just to be on the safe side. I've never made them without parchment, but in the world of biscuits, you're usually ok.

Thanks sarahrae!

Could you add milk chocolate to the biscuits to make them more breakfast-like?

If you're looking for something with a sweeter edge, you might try a scone instead. Though this cream biscuit isn't far off from that standard, it isn't glazed when finished.

I might suggest a dried fruit before chocolate, just so you don't alter the consistency of the dough.

I love biscuits, but they don't keep well and I don't finish a whole batch. After I cut the biscuits (and reserve what I want to eat rightnow) I freeze the remainder on a cookie sheet then store in a bag/freezer container/whatever. Fresh biscuits whenever you want! Just cook straight from the freezer, don't thaw just add another 1-2 min to cooking time.
I've done this with cream and buttermilk biscuits, it worked fine for each.

I just made these this morning. They are crazy good! And so easy! And, better than most of my attempts at making biscuits. This is a keeper. Btw, I halved the recipe.

I made these last night and they were amazing! So easy to make, took no time at all, and they were delicious :) Melt in your mouth soft and fluffy.

I just made these with some half and half that was about to go bad. I had to cut back the liquid by about an 1/8, but it seemed to work ok. I thought they tasted pretty yummy, but my palate isn't exactly refined.

breakfast this morning--had to sub in a little milk as i didn't have quite enough cream, so they were a little loose, but my husband pronounced them excellent...and he's fussy!

Breakfast this morning here also! This was the best breakfast we have had in a long while. Just a cup of tea, biscuits and jam or honey. I don't think we'll attempt any other sort of biscuit ever again! Mmm!

I just made these... WOW!

I really thought I'd screw it up since it seemed too easy. They are beautiful and light and flaky... and may not make it to the end of the day for my husband to try when he gets home. ;)

Thank you so much!

Success! made them this morning for an impromptu brunch. served with maple blueberry sausage from whole foods that I molded into patties for breakfast sliders.

These were pretty darned delicious, no butter needed. Hubby likes to slather his with strawberry jelly, and as an accompaniment to eggs and bacon, they were a hit. And very easy to make. Definitely a nice recipe to have in the repertoire.

so we FINALLY tried these and i absolutely adored them! the hubby didn't like that ours turned out a bit doughy but i LOVED that they did! oh my gosh, fabulous...easy...yummy...and so scrumptious!
great recipe, indeed! cheers - CC

I swapped the regular cream out for some soy creamer and just added an additional cup of flour to the mix. It worked like a champ!

What happens of you use regular table salt? My biscuits take 7 to 8 minuted to bake, and are ready before the oven preheats, so I'm not impressed by the <15 minute come-on.

this takes more than 15 minutes just to bake...will try it anyway.

i made these this weekend as a test - so good! i'm wondering how long they keep though? planning to make the cream biscuits as xmas presents (along with some sweet cinnamon butter) and i'm hoping they will stay fresh for at least three days...

Come on?

All my baking pans are glass or Corningware - do I just need to lower the temp?
Thanks

Well, this was my first time making biscuits and I need to make some changes. I used less salt because I had table salt instead of kosher salt, but I think I need to use the same amount - they were a little flat in taste. They also came out a little undone in the center. I think I will try this on a quarter sheet pan with a nonstick liner next time (they can be kept separated as they bake). The dough was very sticky, maybe I need to add more flour?
I'll give these biscuits another try. Overall, they weren't bad, but could be better.
Like I said, I've never made biscuits before so I didn't know what to expect the dough to be like.
Any suggestions as to the sheet pan and adding a little more flour?

Even though my first batch wasn't perfect, I put them in the freezer after baking. I just take one out and nuke it. Works great - evened out the middle gumminess.

I'm going to attempt a second batch now that I know what the batter should be like. Maybe this time I'll remember to freeze them first :-}

I posted this URL to a discussion forum since a lot of people were interested in cream biscuits.

Even though my first batch wasn't perfect, I put them in the freezer after baking. I just take one out and nuke it. Works great - evened out the middle gumminess.

I'm going to attempt a second batch now that I know what the batter should be like. Maybe this time I'll remember to freeze them first :-}

I posted this URL to a discussion forum since a lot of people were interested in cream biscuits.

Made these this morning on a whim and they were fantastic. They're going into my regular rotation!

I just did half a batch and they came out perfect! Now I know what the dough should feel like. I'm still freezing them after baking, When I want a biscuit I just nuke them for about a minute. I used a Breville Smart Oven with the convection on and they puffed up just right. I got six biscuits out of a half recipe. I baked them on a 1/4 size sheet pan with a reusable parchment paper sheet. No mess, no sticking, no overdone bottoms.
Thanks for this recipe, it's a keeper!