Light and Tender Cream Biscuits Recipe (2024)

FAQs

How do you make biscuits less dense? ›

Biscuit Tip 1: Use cold ingredients

Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a hom*ogeneous dough, resulting in dense, leaden biscuits. It can be difficult to prep your butter without warming it with your fingers.

The result: Tough, dense biscuits. Over-handling the dough can additionally over-develop the gluten protein in the flour, yielding a tough and chewy bite. As a general rule, handle the mixed dough as little as you can in order to roll, layer, or shape it.

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

Heavy Cream.

The heavy cream adds flavor to the biscuit by adding a little more fat and helps hydrate the dough. The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk.

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).

More fat will make softer biscuits, which could be a good thing. Too little fat will result in dry and heavy biscuits. The type of flour you use is important.

Unlike plain flour, self-rising flour already comes pre-mixed with a fixed distribution of salt and a raising agent out of the box. Generally, self-rising flour also has a lower protein content, so it's often used in recipes that benefit from being lighter and more tender, like biscuits.

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.

If you are going to substitute a non-cultured liquid into your biscuits, I'd strongly recommend using low-fat milk, or even whole milk, instead of cream. Both will give you a more pleasant biscuit, with just the right amount of fat that you'll still want to slather the inside with butter.

What is a substitute for heavy cream in biscuits? ›

Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.

If it's dry and hard you can try spritzing it with water or milk and putting it in the microwave for 15 seconds. Debi R. get a paper towel, dampen it with a little water, wrap it around the cookie, nuke it in the microwave for 10 to 20 seconds (depending on power).

Preheat your oven to around 300–325°F (150–160°C). * Place the soft biscuits on a baking sheet in a single layer. Make sure they are not touching each other. * Bake them in the preheated oven for about 5–10 minutes, or until they have crisped up to your liking.

When you cream butter and sugar together, you incorporate air into the batter, which will leaven the cookies as they bake, leading to cakier, fluffier cookies. Melting butter incorporates no air, leading to denser cookie.