Freezer Cream Biscuits
Effortlessly whip up homemade "Freezer Cream Biscuits" with this versatile recipe that lets you enjoy fresh, flaky biscuits on demand! Made with pantry staples like all-purpose flour, baking powder, and rich heavy cream, these biscuits are buttery, tender, and utterly irresistible. The secret lies in folding the dough to create beautiful layers and freezing them for ultimate convenience—simply bake straight from the freezer whenever the craving strikes. Perfect for busy mornings, holiday feasts, or as a comforting side to soups and stews, these biscuits deliver golden-brown perfection in just 20 minutes of baking time. Serve them warm with a dollop of butter, jam, or honey, and savor the irresistible homemade taste.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 1.25 cups heavy cream
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
Slowly pour in the heavy cream while stirring gently with a wooden spoon or rubber spatula. Mix until the dough just comes together; do not overmix.
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick.
Fold the dough in half, then in half again, creating layers to encourage flakiness. Pat it back out to 1 inch thickness and repeat this process two more times.
Using a round biscuit cutter (about 2.5 inches in diameter), press straight down to cut out biscuits. Do not twist the cutter, as this can seal the edges and prevent good rising.
Place the cut biscuits on a parchment-lined baking sheet, spaced slightly apart. Gather the dough scraps, gently press them together, and cut out more biscuits until all the dough is used.
To freeze: Place the baking sheet with the biscuits into the freezer and freeze for 1-2 hours until solid. Once frozen, transfer the biscuits to a resealable freezer bag, making sure to remove as much air as possible. Store in the freezer for up to 3 months.
To bake: Preheat the oven to 425°F (220°C). Arrange the frozen biscuits on a parchment-lined baking sheet, spacing them 2 inches apart. Brush the tops with melted butter.
Bake for 18-20 minutes, or until the tops are golden brown and the biscuits are cooked through.
Serve warm with your choice of butter, jam, or honey.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
