Every so often the dairy fairy brings me a pint of whole cream straight from the farm. These are very happy days. I would be content to sip the rich cream from the jar with a straw, but decided to spread the deliciousness around a little.
These creamy (literally) biscuits are so simple and delicious. The Littles gobbled them up warm from the oven. I made them on the smallish side—using the rim of a glass jar—perfect for little hands and lots of bites. The biscuits freeze well and will be perfect on Christmas morning. I followed a recipe I found at Smitten Kitchen. Have y’all seen Deb’s new book The Smitten Kitchen Cookbook? Oh I hope Santa leaves it under the tree for me!
If you don’t have a dairy fairy, use regular heavy cream for these biscuits. I used a small jar rim to cut the dough, so I ended up with about 24 small biscuits. But make them whatever size pleases your biscuit-loving crowd.Print
Christmas Morning Cream Biscuits
Made with whole cream these biscuits are a little bit of heaven.
- Category: Breakfast
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups cream
- 2–3 tablespoons butter, melted
- Preheat oven to 400 degrees.
- Mix flour, baking powder, and salt together in a mixing bowl.
- Slowly add the cream, stirring to incorporate. If the dough is too wet, add more flour a little at a time. Stir until well combined.
- On a lightly floured surface, roll out the dough to about 3/4-inch thickness.
- Using a dough cutter or jar, cut the dough into rounds. Place the rounds on a parchment or Silpat lined baking sheet.
- Brush each round of dough with melted butter.
- Bake for 10 minutes, or until golden brown.