Cream Biscuits

Cream Biscuit

I got tired of the overly sticky and unworkable biscuit scratch recipes. These two flours work well together, although regular whole wheat flour will suffice. This recipe takes away a third of the usual amount of cream and adds cold butter for a more substantial dough.

  • 1 cup (142g) – “OO” flour
  • 1 cup (142g) – Whole wheat pastry flour
  • 2 tsp – baking soda
  • 2 tsp – sugar
  • ½ tsp – salt
  • 2 TBL – cold unsalted butter
  • 1 cup – heavy cream (not ultra-pasteurized)

Preheat oven to 425oF

Prepare baking sheet with parchment paper

In food processor, process all the dry ingredients to mix. Cut butter in pieces and process in dry mixture, two or three pulses. Turn on machine and pour cream through spout. Process until dough forms.

Toss dough onto clean surface dusted with flour. Work dough, adding sprinklings of flour until no longer sticky. Either wrap in plastic and let sit in refrigerator until needed, or proceed to cutting biscuit shape.

Roll dough flat until ¾ to 1 inch thick. Use biscuit cutter to make round shape. Place on baking sheet.

Bake for approximately 15 minutes or until golden brown appears on top. Serve immediately.


Finnicky Dough begins quite sticky coming out of food processor. Dust your hands with flour unless you like bits of dough between your fingers.

Place tray in middle of oven. If placed on bottom rack, the biscuit will burn on the bottom before browning on top.

Using ultra-pasteurized cream will produce flattened, uneven biscuits with undercooked dough in the middle. Autoimmune diets can only use pasteurized cream.