Soft and light biscuits that are very simple to make. Best when served hot from the oven.
TIME
About 25 minutes
SERVING SIZE
Makes 10 biscuits
- Preheat oven to 450°.
- Put 2 T butter in a 9″ x 13″ baking dish and place in oven to melt while oven is preheating.
- In medium-size bowl place 2 cups biscuit mix. Using a fork, stir in 1 cup or more of cream to form a soft, wet dough. Be careful not to overmix.
- Turn dough onto lightly floured surface and knead for about 30 seconds.
- Check butter in dish in oven. If melted, remove from oven and spread to cover the bottom of pan. (If not ready, be sure to check periodically so as not to burn butter.)
- Turn dough smooth side up and pat or roll out to 1/2-inch thickness. Dip a 2-inch biscuit cutter in flour and cut out biscuits.
- Place biscuits in buttered baking dish, turning once so top is coated with butter.
- Bake for 10 to 12 minutes.
Top with butter and jam or your favorite sausage gravy.
A few more notes from the mill kitchen
Cream Biscuits makes more sense when it is connected to the flour behind it. Many of the mill's older recipe posts were written as compact kitchen notes, but stone-ground breads, biscuits, tortillas, and wheat bakes usually need a little more explanation about hydration, tenderness, and flavor carry-through.
Fresh-milled flour behaves differently
Stone-ground flour tends to absorb water more gradually and keep more of the grain flavor intact. That can make doughs feel thirstier, starters more active, and finished loaves or biscuits noticeably more aromatic than the same formula made with standardized grocery flour.
The payoff is flavor and character, but it also helps to give the flour time. Short rest periods, softer handling, and a willingness to adjust with a small splash of liquid usually matter more than forcing the dough to match the first mix.
Tie the bake back to the grain
Readers who land on articles like this are often still deciding between whole wheat, sifted flour, or even the wheat berries themselves. That is why the related links matter. They turn a short article into a clearer path for comparison instead of leaving the reader stuck at a single recipe card.
For Homestead Gristmill, that connection is part of the value proposition. The mill sells ingredients with real identity, so the education around them should help a customer understand why one flour belongs in a sandwich loaf while another is better for biscuits or pastry.
Use the article, then keep going
Biscuits and Scones
