Sweet Cream Biscuits
- Feb 19
- 2 min read
Updated: Apr 4
Soft, bakery-style biscuits made with rich cream and a touch of sweetness. Designed for jam, honey, or simply warm butter — delicate crumb with golden tops and soft centers.
Forage Baker's Notes
Flour matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible. If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser biscuit, while spooning may under-measure.
Use very cold butter and cream for tender layers.
Metal pans brown more deeply than glass; adjust bake time as needed.
Chill dough briefly if the kitchen is warm.
Homestead Sweetener
Sweeteners matter too.
Sweeteners significantly affect structure and texture. For best results, we recommend Homestead Sweetener or traditional sugar. Homestead Sweetener is a 1:1 replacement by volume and weighs approximately 140g per cup. Granulated sugar weighs about 200g per cup. Substitutions may change spread, crackle, or chew.
Ingredients
Makes 6–8 biscuits
2¼ cups (281g) Heritage Baker’s Flour
1 tbsp Homestead Sweetener
4 tsp baking powder
1 cup (240g) cold heavy cream
1 large egg (50g)
2 tbsp (28g) cold butter
Instructions
Preheat oven to 400°F. Butter an 8 x 8 inch pan.
In a medium bowl, combine flour and baking powder.
Grate or chop cold butter into small pieces. Toss into dry mixture and coat evenly.
Add egg and gently incorporate.
Add cream and mix just until combined.
Divide into 6–8 portions. Shape into tall rounds and place close together in pan.
Bake 18–22 minutes, until golden.
From the Forage Kitchen
Made with Heritage Baker’s Flour and Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
