Self-Rising Cream Biscuits for Shortcake Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 425°F and position a rack in the top third of the oven to ensure even baking.
- Mix dry ingredients: Whisk together the self-rising flour and granulated sugar until fully combined.
- Prepare wet ingredients: In a separate bowl, whisk the vanilla extract into the heavy cream.
- 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.
- 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.
- Shape the dough: Pat the dough into a circle approximately 7 inches in diameter and 1/2 inch thick.
- 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.
- Add toppings: Brush the biscuit tops with melted butter, then sprinkle with coarse sparkling sugar or cinnamon sugar if desired, especially when making shortcakes.
- Bake: Place the baking sheet in the oven and bake for 12 to 16 minutes until biscuits are golden brown and risen.
- Cool: Remove biscuits from the oven and let them cool on the baking sheet or transfer to a rack.
- 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
