Whole Wheat Cream Biscuits

My family loves biscuits.  They’re a treat that I make for supper whenever I need something that’s fairly quick to make to go with our meal.  I would actually make them more often if it wasn’t for the fact that I definitely eat too many of them every time I make them, and they’re not exactly the healthiest of foods!

I generally make a regular baking powder biscuit, which I will definitely have to post next time I make them, but I found this recipe for cream biscuits the other day when I just happened to have some heavy cream that I needed to use up.  They were a really pleasant surprise.  Without any butter, or having to cut the butter in, we had some lovely light and flaky biscuits in so little time.  They were quick and easy, and very tasty, and I will definitely be making these again.

whole wheat cream biscuits

 

 

Whole Wheat Cream Biscuits

Yield: 10-12

Note: I have found that folding the dough, pressing it out, and repeating this 4-5 times makes the flakiest biscuits that rise the highest. I wasn’t sure if it would make a difference with a recipe that didn’t include butter, but I tried it anyways. I made half with this folding technique and they rose much higher and were flakier than the ones without it. Also, make sure not to twist the cutter when cutting the biscuits out as this will seal the edges and prevent them from rising. You could also definitely make these with only all-purpose flour instead of half whole wheat, they would likely be even better!

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Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

Directions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat liner.
  2. Whisk together the flour, baking powder and salt in a large bowl. Add the cream and mix until the the dough starts to come together slightly. Turn it out onto a lightly floured countertop and press the dough together with your hands into a rough rectangle about one inch thick. Fold the dough over onto itself and then turn it 90 degrees. Press it out into a one inch thick rectangle again. Repeat the folding 4-5 times, at which point the dough will no longer be super crumbly and then cut out 2 1/2 inch circles.
  3. Press the scraps together and cut out the remaining biscuits. Place on the prepared baking sheet and bake until lightly browned, 12 to 15 minutes. Serve immediately.

Notes

6.6.15
http://bakeeatrepeat.ca/cream-biscuits-recipe/

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Comments

  1. Jeanette says

    I wonder why you show these nice recipes and don’t indicate any way to print them so they can be used. It’s pretty time consuming to sit in front of the computer and copy recipes. Or maybe you don’t want people to be able to easily use them?

    • stacey says

      Hi Jeanette, the recipes are easy to print out. There is a purple word “print” with a printer icon right beside the title of every recipe. If you click on the word “print”, it will bring up the window for you to print out the recipe. Have a nice day.

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