Mini Whipping Cream Biscuits
A Melt-In-Your-Mouth-Never-Eating-Any-Other-Kind type of biscuit! These biscuits are the perfect size, the perfect texture, the perfect taste…..and so simple to make!
I placed this recipe in the “Breakfast” category…..but lets be real…..these biscuits are great for breakfast, lunch, dinner, dessert, snacks…..basically any and all times! I purposely make these biscuits mini (using a 2 1/2 inch cutter) because I have found this size perfect for “on-the-go.” My Husband and kids equally enjoy sausage biscuits…..so, I will typically pan fry sausage for them and sandwich in-between the biscuits; stick them in the freezer…..then pop them in the microwave for 55 seconds as needed. GREAT FOR BUSY SCHOOL MORNINGS! I listed a baking mat under the equipment section for this recipe…..it is not a requirement; I just all around find it easier to use when pressing out any type of dough…..the dough sticks less and allows for easy clean up. Pictured below are the ingredients you will need to make my Mini Whipping Cream Biscuits (I also included at picture of the baking mat; I ordered from Amazon — linked here).
Preheat your oven to 425 degrees Fahrenheit and line sheet pans with parchment paper. In a stand mixer (with a paddle attachment); combine the flour, baking powder, salt and sugar. Next, add the cold cut butter into the dry ingredients and mix until the butter breaks down to “pea-size.”
Add the vanilla extract and heavy whipping cream; mixing until throughly combined and dough is formed. Lightly flour your baking mat and turn your dough out from the stand mixer.
Sprinkle some extra flour on top of the dough; use your hands to press out the dough to 1/2 inch thickness; fold into thirds and press out again; repeat this action three more times then press dough out for cutting. **If you have ever wondered how store bought biscuit dough claims to be “flaky”…..this is how…..folding the dough over and over again will create those “flaky” pull-apart layers.** Now, tap the biscuit cutter into some flour on the baking mat; then press straight down and twist slightly into the dough. Repeat this process of tapping the biscuit cutter in flour before cutting each biscuit.
Place biscuits on the sheet pans and bake for 12-15 minutes or until the tops are golden in color. If desired, brush the tops of the biscuits with melted butter (I ALWAYS DO) and enjoy!
XOXO,
Kendallraye
Mini Whipping Cream Biscuits
Equipment
- Stand Mixer
- Baking Mat
- Buiscuit Cutter
- Sheet Pans
Ingredients
- 2 cups All Purpose Flour
- 1 Tablespoon + 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 Tablespoon Granulated Sugar
- 4 Tablespoons Cold Butter Salted; cut into cubes.
- 1 teaspoon Vanilla Extract
- 1 cup + 1 Tablespoon Heavy Whipping Cream
Instructions
- Preheat oven to 425°F; line sheet pans with parchment paper.
- In a stand mixer (with a paddle attachment); combine flour, baking powder, salt and sugar.
- Add the butter into the flour mixture and mix until the butter breaks down to "pea size."
- Add the vanilla extract and heavy whipping cream; mixing until thoroughly combined.
- Lightly flour your baking mat and turn your dough out from the stand mixer.
- Sprinkle some extra flour on top of the dough; use your hands to press out the dough to 1/2 inch thickness; fold into thirds and press out again; repeat this action three more times then press dough out for cutting.
- Tap biscuit cutter into some flour on the baking mat then press straight down and twist slightly into the dough. Repeat this process of tapping the biscuit cutter in flour before cutting each biscuit.
- Place biscuits on sheet pan and bake for 12-15 minutes or until golden.
- If desired, brush tops of biscuits with melted butter (I ALWAYS DO) and enjoy!
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