I don’t know about you guys, but I’m a huge fan of biscuits. I’ve never even tried to make them myself because they sounded super intimidating. I assumed baking biscuits took a ton of practice and time in the kitchen. So when Dairy Pure reached out about whipping up something with five ingredients or less using their heavy cream, I thought what better way to give homemade biscuits a try. Let’s just say two test batches later and I’m not going to lie, I’m giving myself a BIG pat on the back! Even my husband said he requests that we never use store bought biscuits again, and with how easy these are, I think I can grant that wish!
I saw a ton of recipes using only heavy whipping cream, but I found that those biscuits were super dense. So I swapped out a little of the heavy whipping cream for some lighter almond milk and the result was pure success. Only four ingredients and 20 minutes later and you have light, fluffy, cheesy biscuits that taste like they’re straight from a Southern kitchen.
I also have to shout out to this set of biscuit/cookie cutters I picked up. I realized I didn’t have one circular cookie cutter, I feel like I normally use the top of a mason jar, but because they aren’t very sharp, its tough to cut through thick dough. So I decided to invest (and by invest, I mean shell out $17) in this set and I’m blown away. I love that you get 11 sizes all in one tiny container. And for under $20, you really can’t beat it.
For more five ingredient recipes, check out Dairy Pure’s Simple Holidays Round Up.
I started off using the 2 inch biscuit cutter, but found that it was way too small for how fluffy these biscuits are. The 2 3/4 inch cutter worked perfectly.
I had some extra biscuit dough, so naturally I attempted to make a cheddary, biscuity doughnut using the smallest and largest biscuit cutters.
Quick and Easy Homemade Cheddar Biscuits
2 cups self-rising flour
1 cup Dairy Pure heavy whipping cream
½ cup almond milk
½ cup shredded cheddar cheese
1. Preheat oven to 475 degrees F. Line rimmed baking sheet with parchment paper. Set aside.
2. Add flour to a large mixing bowl. Slowly pour in heavy whipping cream and almond milk and stir gently until just combined. Do not over mix. Fold in cheddar cheese.
3. Use hands to mold biscuit dough into a round ball. Place biscuit dough onto a floured countertop. Gently pat or roll to about ½ inch thick. Cut out biscuits using a 2 ¾ inch biscuit cutter. (I tried several different sizes and the 2 ¾ inch was my favorite size – these are my favorite biscuit/cookie cutters).
4. Place biscuits on baking sheet, leaving about an inch between biscuits to allow them to rise and cook fully. Place in preheated oven and bake about 10-15 minutes.
5. Remove from oven and serve with butter and/or jam!