Biscuits And Cream Recipe
Make Biscuits And Cream Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Cream Filling & Assembly
Method
Biscuits
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place a rack in the middle of the oven.
- 2
Mix dry ingredients
In a large bowl whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon granulated sugar, and 1 teaspoon fine salt until evenly combined.
- 3
Cut in butter
Cut 3/4 cup very cold unsalted butter into 1/2-inch cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until the largest pieces are about the size of small peas and the mixture resembles coarse crumbs. Some streaks of butter are fine.
- 4
Add buttermilk
Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork just until the dough comes together and there are still some dry bits — avoid overmixing to keep biscuits tender.
- 5
Turn out and fold
Turn the dough onto a lightly floured surface (use about 1/4 cup extra flour as needed). Gently pat or roll the dough to about 3/4-inch thickness. Fold the dough over onto itself 2 times (a single letter fold each time) to create layers, then pat again to 3/4-inch thickness.
- 6
Cut biscuits
Use a 2.5-inch round cutter (or a sharp glass) dipped in flour and press straight down without twisting to cut rounds. Re-roll scraps gently and cut additional rounds. You should have about 8 to 10 biscuits.
- 7
Brush and bake
Place biscuits on the prepared baking sheet so they just touch for higher, softer sides or spaced apart for crispier edges. Brush the tops with 2 tablespoons heavy cream. Bake at 425°F (220°C) for 12–15 minutes, until golden brown on top and cooked through.
- 8
Cool
Remove biscuits from the oven and transfer to a wire rack. Let cool 10–15 minutes; they should still be slightly warm when assembling but not piping-hot.
Cream Filling & Assembly
- 9
Make the sweet cream
In a chilled mixing bowl combine 1 cup heavy cream, 1/2 cup mascarpone cheese, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high until soft peaks form — the texture should be thick and spreadable but not grainy. Taste and adjust sweetness if desired.
- 10
Prepare berries
If using strawberries, hul l and thinly slice them. If using raspberries or blueberries, gently rinse and pat dry. Toss berries lightly if desired with a teaspoon of powdered sugar to macerate for a few minutes (optional).
- 11
Split the biscuits
Carefully split each warm biscuit in half horizontally using a serrated knife or your fingers. For a cleaner presentation, twist apart gently to preserve layers.
- 12
Assemble
Spread about 2 tablespoons of the sweet cream onto the bottom half of each biscuit. Top with 1–2 tablespoons fresh berries (depending on size). Pipe or spoon another 1–2 tablespoons of cream onto the berry layer if you want extra cream. Place the biscuit top over the filling.
- 13
Finish and serve
Dust assembled biscuits lightly with 1 teaspoon confectioners' sugar if desired. Serve immediately so biscuits retain some warmth; otherwise refrigerate assembled biscuits up to 2 hours (the biscuits will soften). Leftover cream can be stored in an airtight container in the refrigerator for up to 48 hours.