Sweet Cream Biscuit Recipe

These are the best country biscuits you will ever put in your mouth. I’ve tried around twenty recipes, searching for something simple but buttery and deliciously fluffy. Our sweet cream biscuit recipe is on a whole other level of scrumptious!

Sweet Cream Biscuit Recipe

My Family’s Biscuit Recipe Was Lost

For as long as I can remember, my dad has raved about his grandmother’s baking powder biscuits. When I inherited his mother’s (my grandmother’s) recipe collection, I couldn’t find the biscuit recipe, so I asked my dad about it. He replied that his grandmother had used Pioneer brand baking mix plus baking powder to make her biscuits. I was stunned. She was born in 1900, lived in the country, kept chickens, raised two children safely through the Great Depression and was not making her biscuits from scratch? She hadn’t preserved and passed on a family recipe? I felt as if the connection to my self-sufficient ancestors had been lost a generation further back than I assumed.

Fine then, I’ll Find Another recipe

Determined to be the one who restored a from-scratch biscuit recipe to our family heritage, I set out looking for a reliable, easy concoction of common ingredients that resulted in delectable, fluffy biscuits. I found some pretty good ones. Then I stumbled across a recipe in an old cook book, which called for an ingredient I had never seen used in biscuits. As usual, I fiddled with the recipe until it was just right. My husband took one bite and announced that he never wanted me to make any other kind of biscuit besides this one ever again. In his mind, the search was over. This was it; the pinnacle of biscuit perfection.

The Pinnacle of Biscuit Perfection

These are ridiculously good in a way that almost should not be allowed at the dinner table. They are a buttery-sweet, light as air drop biscuit that practically dissolves in your mouth. The entire batch has yet to survive long enough to leave any leftovers. (I was barely able to get pictures of these before they evaporated into thin air.) If you have been searching for that dreamy, lightly sweet and intensely buttery country biscuit, these whip together effortlessly and are out of the oven in under twenty minutes.

Silver Homestead Sweet Cream Biscuits

2 cups bread flour

1 Tbsp baking powder

½ tsp Cream of Tartar (optional; this is a white powder found on the baking aisle)

½ cup powdered sugar (confectioner’s sugar)

¼ tsp salt

1 stick (½ cup) butter, at room temperature

½ cup milk

½ cup heavy whipping cream

Note: The cream of tartar is optional but if you find the biscuits need help being more fluffy, add it!

Preheat oven to 450°. Stir together all the dry ingredients and then cut in butter until the mixture resembles dry cake mix. Make a well in the center and stir in milk and cream until a sticky ball of biscuit dough forms. Using a 2 ounce (1/4 cup) jumbo cookie scoop, drop dough by rounded spoonfuls onto a parchment paper or silicone lined baking sheet. Bake at 450° for 11 to 13 minutes until the top of the biscuits begin to lightly brown and the interior is done. Makes about a dozen deliciously sweet, fluffy biscuits!

Download the Printable 4×6 Recipe Card Here!

Yes, use Heavy Cream and Bread Flour!

I know it’s annoying to have to run to the store to buy heavy whipping cream and bread flour but don’t skip this step. Get the bread flour! It is part of the secret to incredible tasting baked goods. (I use King Arthur brand, which gives me consistently wonderful results.) I switched to baking with bread flour a couple years ago and I’ve never gone back because it took my baked goods from pretty good to phenomenal overnight.

A Cookie Scoop Makes it Easy

This section contains an affiliate link to the utensil I used to make the delicious drop biscuits shown.

My trusty jumbo cookie scoop makes a debut in this recipe, too, as it is the quickest way I have found to get the sticky dough to form into a pleasantly rounded shape. This recipe results in exactly 11 scooped biscuits every time and I love how authentically country they look! And my lands, they taste beyond amazing. AMAZING! They don’t even need honey but if you want to smear them with cinnamon honey butter, go right ahead – they are positively heavenly!

(I’ll include my trusty cinnamon honey butter recipe in the download, too.)

Use the recipe as a Biscuit Topping, too

If you want to skip making drop biscuits and instead bake the batter like cornbread to be sliced and served, you can! The fluffiness will be reduced but the only change you’ll need to make is to spread the dough into a heavily greased 8×8 pan using a greased spatula and bake for 16-18 minutes. The original biscuit dough can also be dolloped on top of Shepherd’s pie or a berry cobbler during the last 16-18 minutes of baking to create a delectable, golden buttery biscuit crust. It is comfort food at its finest!

You’ve got twenty minutes, right? Bake a batch and let me know if your family absolutely swoons over these, too!

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