Whipping Cream Cheddar Biscuits
Whipped up in one bowl, baked to golden perfection and topped with garlic butter, these Whipping Cream Cheddar Biscuits are easy and delicious!
Equipment
- Large Mixing Bowl
- Cheese Grater Optional
- measuring cups
- measuring spoons
- Baking Sheet
- Parchment Paper Optional
- Biscuit Cutter or Knife
Ingredients
- 8 ounces Cheddar Cheese shredded
- 4 cups All-Purpose Flour spooned and leveled
- 2 Tablespoons Baking Powder
- 1 teaspoon Table Salt
- 2 Tablespoons Granulated Sugar
- 2 ½ cups Heavy Cream
- 2 Tablespoons Butter melted
- ½ teaspoon garlic powder optional
Instructions
- Preheat oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.
- Using a cheese grater, grate an 8oz block of cheddar until fully shredded. Set aside.
- Combine flour, baking powder, salt and sugar in a large bowl.
- Add shredded cheese and toss to coat with flour mixture.
- Add whipping cream and stir with a fork until the dry ingredients are just moistened.
- Turn dough out onto a floured surface. Knead lightly no more than 10 times, being careful to not over work the dough.
- Roll or pat dough to ¾” thickness and cut with a biscuit cutter. Alternatively, you can form the dough into a square and cut into square biscuits using a knife.Place biscuits on prepared sheet pan about 1 inch apart.
- Bake for 12-15min or until golden brown. (Baking time may vary depending on size and thickness of biscuits.)
- In a small mixing bowl, combine melted butter with garlic powder.
- Once biscuits have cooled slightly, brush biscuits with melted butter.
Notes
Whipping Cream Biscuits keep well in an airtight container on the counter for 2-3 days after baking. Baked biscuits also freeze nicely in a freezer bag. Simply thaw before eating, or reheat in the microwave.
"Can I use half and half instead of cream?" If I’m measuring the whipping cream and I find I’m up to ¼c short, I’ve been known to make up the difference with half-and-half. But, due to the fact that half-and-half contains less milk fat than heavy cream or whipping cream, I don’t suggest using it as a substitute for the full amount.