Whipped Cream Biscuits
These are the fluffiest biscuits you’ll ever make.
- Makes8 biscuits
- Cook Time30 minutes
- Active time plus coolingPlus cooling
- 2
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.
Step 1
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
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
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.
