James Beard's Cream Biscuit Recipe
James Beard's Cream Biscuit Recipe is a classic Southern treat that is soft, fluffy and full of flavor. These biscuits are easy to make and require simple ingredients.
Ingredients
- All-purpose flour – 2 cups
- Baking powder – 1 tablespoon
- Salt – ½ teaspoon
- Unsalted butter cold and cubed – 4 tablespoons
- Heavy cream – ¾ cup
Instructions
Preheat the Oven
- Preheat oven to 450°F (230°C). Line a baking tray with parchment paper or silicone mat.
Mix Dry Ingredients
- In a large bowl, combine flour, baking powder, and salt. Stir well to mix evenly.
Cut in Butter
- Add cold butter cubes to flour mixture. Use a fork or pastry cutter to mix until crumbly.
Add Cream
- Pour heavy cream into the flour and butter mixture. Stir gently until dough forms a soft ball.
Knead Lightly
- Turn dough onto a lightly floured surface. Knead gently 3–4 times to bring it together.
Roll Out Dough
- Roll dough to about ¾ inch thick. Avoid pressing too hard to keep biscuits fluffy.
Cut Biscuits
- Use a round biscuit cutter to cut dough into circles. Place them on prepared baking tray.
Bake Biscuits
- Bake in preheated oven for 12–15 minutes or until golden brown on top. Serve hot.
Notes
- Keep butter cold for flakier biscuits.
- Do not overmix the dough to keep biscuits tender.
- Use heavy cream for soft, rich texture.
- Lightly flour surface to prevent sticking while rolling.
- Serve immediately for best flavor and texture.
- Optional: brush tops with melted butter for extra shine.