Cream Biscuits


Since we decided recently that we’re brunch people, Selim has spent his Sunday mornings over the past few months perfecting his biscuit recipe. All I’ve ever heard about making biscuits is BUTTER, BUTTER, BUTTER. Well we’re hear to tell you that you can have an amazing biscuit, without using any butter. Sacrilegious? Maybe. But we’re going out on a limb and saying that these are better than their butter-y counterparts.

These biscuits are the staple of our Hedgehog Brunches (see this post for the definition of a Hedgehog Brunch) and are quickly becoming one of Selim’s signature dishes. He finally feels like he’s perfected them enough to share.


Cream Biscuits

  • 2 (level) cups bread flour (+ more for dusting)
  • 1 tbsp baking powder
  • 1 tbsp salt
  • 1 tsp sugar
  • ~2 cups heavy cream, room temperature
  1. Preheat oven to 425 degrees.
  2. Sift together the dry ingredients in large bowl.
  3. Start with 1 1/4 cups of cream, pouring slowly into the bowl, while stirring to combine. Add additional cream if needed, slowly! When you start to get a ball of dough, switch to working with your hands. Knead just until a slightly wet dough ball forms. Don’t overwork it!
  4. Turn the dough out onto a floured surface. Using your hands, push the dough out so it’s flattened and roughly 1 inch thick.
  5. Cut into squares or use a glass to cut out biscuits that are roughly 3 inches in diameter. Bring scraps back together to get another biscuit or two out of it.
  6. Place on a cookie sheet lined with parchment paper or silpat. Liberally brush the tops of the biscuits with any remaining cream. Bake until golden brown on top, ~10-12 minutes.
Makes ~8 biscuits

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