Self-Rising Cream Biscuits for Shortcake Recipe

Introduction

These Self-Rising Cream Biscuits are perfect for making tender, flaky shortcakes quickly and easily. With just a few simple ingredients and no need for yeast or baking powder, you can whip up delicious biscuit bases to top with fresh fruit and whipped cream.

Ingredients

• 2 cups (227g) King Arthur Unbleached Self-Rising Flour
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 cup (227g) heavy cream
• 1 to 2 tablespoons (14g to 28g) milk
• 1 to 2 tablespoons (14g to 28g) butter, melted, optional, for brushing on top
• Coarse sparkling sugar or cinnamon sugar, optional, for topping

Instructions

1. Step 1: Preheat the oven to 425°F and position a rack in the top third of the oven.
2. Step 2: In a large bowl, whisk together the self-rising flour and granulated sugar until combined.
3. Step 3: In a separate bowl, whisk the vanilla extract into the heavy cream.
4. Step 4: Make a well in the center of the flour mixture and pour in the cream and vanilla. Stir gently until the mixture comes together, adding additional cream or milk if you see dry flour around the edges.
5. Step 5: Turn the dough onto a well-floured surface, sprinkle a little more flour on top, and fold the dough over itself several times to develop layers.
6. Step 6: Pat the dough into a 7-inch circle about 1/2 inch thick.
7. Step 7: Use a sharp biscuit cutter approximately 2 1/4 inches in diameter to cut rounds. Place them on an ungreased or parchment-lined baking sheet.
8. Step 8: Brush the tops of the biscuits with melted butter and sprinkle with coarse sparkling sugar or cinnamon sugar if desired, especially if using the biscuits for shortcake.
9. Step 9: Bake for 12 to 16 minutes until the biscuits turn golden brown.
10. Step 10: Remove from the oven and let cool on the pan or a wire rack.
11. Step 11: To assemble shortcakes, split the biscuits horizontally, top the bottom halves with berries or sliced fruit and whipped cream, then cover with the biscuit tops and add more whipped cream if desired.

Tips & Variations

• Use chilled heavy cream for better texture and flakier biscuits.
• For a richer flavor, substitute half the milk with buttermilk in the dough.
• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice twist.
• If short on time, you can skip the folding step, but folding gives the biscuits nicer layers.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat, warm them gently in a 350°F oven for about 10 minutes or microwave briefly until heated through. For best texture, refresh with a light brush of melted butter after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of self-rising flour?

All-purpose flour can be used if you add baking powder (1 1/2 teaspoons) and salt (1/2 teaspoon) per 2 cups of flour to mimic self-rising flour.

Can I make these biscuits vegan?

These biscuits rely on heavy cream for richness and rising, so substituting with plant-based alternatives may affect texture and flavor. You can try using full-fat coconut cream and a suitable vegan butter, but results may vary.

Self-Rising Cream Biscuits for Shortcake Recipe

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★★★★★

4.9 from 50 reviews

These Self-Rising Cream Biscuits are simple, tender, and perfect for making classic shortcake. With minimal ingredients and no need for added leavening agents, they bake up golden and flaky, making a delicious base for sweet berries and whipped cream.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12-16 minutes
• Total Time: 25 minutes
• Yield: 8 to 10 biscuits 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Biscuit Ingredients

• 2 cups (227g) King Arthur Unbleached Self-Rising Flour
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 cup (227g) heavy cream
• 1 to 2 tablespoons (14g to 28g) milk, optional
• 1 to 2 tablespoons (14g to 28g) butter, melted, optional, for brushing on top
• Coarse sparkling sugar or cinnamon sugar, optional, for topping

Instructions

1. Preheat the oven: Set your oven to 425°F and position a rack in the top third of the oven to ensure even baking.
2. Mix dry ingredients: Whisk together the self-rising flour and granulated sugar until fully combined.
3. Prepare wet ingredients: In a separate bowl, whisk the vanilla extract into the heavy cream.
4. Combine into dough: Make a well in the flour and sugar mixture, pour in the cream and vanilla, then stir until the dough just comes together. If any dry flour remains along the edges, incorporate additional cream or milk a tablespoon at a time until fully moistened.
5. Fold dough: Turn the dough out onto a well-floured surface, sprinkle flour over the top, and fold the dough over itself several times to create layers.
6. Shape the dough: Pat the dough into a circle approximately 7 inches in diameter and 1/2 inch thick.
7. Cut biscuits: Use a sharp 2 1/4 inch biscuit cutter to cut rounds from the dough. Place each biscuit onto an ungreased or parchment-lined baking sheet.
8. Add toppings: Brush the biscuit tops with melted butter, then sprinkle with coarse sparkling sugar or cinnamon sugar if desired, especially when making shortcakes.
9. Bake: Place the baking sheet in the oven and bake for 12 to 16 minutes until biscuits are golden brown and risen.
10. Cool: Remove biscuits from the oven and let them cool on the baking sheet or transfer to a rack.
11. Assemble shortcake (optional): Slice biscuits horizontally; fill with fresh berries or sliced fruit and whipped cream on the bottom halves. Top with the biscuit tops and add more whipped cream as desired.

Notes

• For best texture, use cold heavy cream and work the dough gently to keep biscuits tender and flaky.
• Self-rising flour already contains baking powder and salt, so additional leavening isn’t necessary.
• Brushing with melted butter adds flavor and creates a beautiful golden crust.
• Biscuit cutters that do not twist result in the best rise and flakiness.
• These biscuits can be made ahead and wrapped tightly; reheat briefly before serving.
• Use fresh seasonal berries for optimal flavor when making shortcakes.

Keywords: self-rising biscuits, cream biscuits, shortcake biscuits, easy biscuit recipe, fresh berry shortcake, vanilla cream biscuits