High-Cream Biscuits Made at Home


  • 2 and a half cups of White Lily Self-Rising Flour
  • 1 very large teaspoon of baking powder
  • Around or more than one cup of heavy whipped cream

How to Do It:

Getting ready:

  1. Warm the oven up to 480 degrees Fahrenheit.
  2. Mix 2 1/2 cups of White Lily Self-Rising Flour and a heaping teaspoon of baking powder in a big bowl with a whisk.

How to Mix the Dough:

  1. Slowly add heavy whipping cream (HWC) to the dry ingredients while stirring. Keep stirring until the dough starts to stick together and there isn’t much loose flour left in the bowl.
  2. Spread the dough out on a surface that has been lightly greased. Knead it a few times. All of the extra flour should be mixed in during this step.

Getting the dough cold:

  • While the oven heats up, put the dough in the freezer for 10 minutes.

How to Roll and Fold:

  1. Smooth out the cold dough, fold it in half, and then fold it in half again. Do this step three to four times.

How to Cut the Biscuits:

  1. Cut cookies out of the rolled dough with a biscuit cutter.
  2. Melt some butter and brush it on top of the biscuits.

Melt some butter

Making bread:

  1. Put the biscuits on a baking sheet and bake them until they’re done the way you like them. Try to get the tops just a little brown.



  • Do not work the dough too much. When you mix and roll, be gentle.
  • For cookie shapes, press down straight on the cutter without twisting it. Twisting the ends can seal them off and stop them from rising properly.
  • You should aim for a finished roll-out thickness of at least 3/4 inch.
  • Place the cookies on the baking sheet so that they touch but don’t touch too much.
  • Before you bake, make sure the oven is hot.
  • Depending on the location, changes may need to be made.
  • With practice, you’ll get a sense of how thick the dough should be to make perfect cookies. Try different things until you get the results you want.


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