Parmesan Sweet Cream Biscuits
Total TimePrep/Total Time: 25 min.
Makesabout 1 dozen
- 2 cups all-purpose flour
- 1/3 cup grated Parmesan cheese
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups heavy whipping cream
- Preheat oven to 400°. Whisk together first 4 ingredients. Add cream; stir just until moistened.
- Turn dough onto a lightly floured surface; knead gently 6-8 times. Roll or pat dough to 1/2-in. thickness; cut with a floured 2-3/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
- Bake until light golden brown, 12-15 minutes. Serve warm.
Nutrition Facts1 biscuit: 187 calories, 12g fat (7g saturated fat), 36mg cholesterol, 227mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 4g protein.
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Jul 24, 2020
Super easy recipe especially for me as I’m not a great baker. This recipe made 25 biscuits as I rolled them a little thinner and they came out perfectly after 13 minutes at 200 degrees Celsius (400F). I’ll definitely make these again as everyone loved them.
Jan 24, 2020
So delicious! It was my first time baking biscuits with heavy whipping cream. I added a little sharp cheddar cheese. Thank you, Helen, for sharing this recipe.
Dec 29, 2018
horrible. never cooked completely through. center of each biscuit was raw dough.
Mar 11, 2018
Yum! I made them as written - doubled the recipe. I cut them with a 1 1/2 inch cutter, because I like a tiny biscuit. They made 40, at this size, baked 13 minutes. I took them to a church dinner. Easy and delicious!
Jun 5, 2017
These were some of the best biscuits I've made. They are nice and flaky. The Parmesan makes this just the prefect combo of sweet and salty.
May 30, 2017
On a cold rainy day I made these. With a cup of herbal tea I enjoyed them. I agree with all the others who said they had to add some liquid to get them to form well. I was amazed on how much they raised up. I have had much trouble with biscuits in the past. These were very good although I think I needed to add a little more salt. Not sure I measured it correctly . All in all these are the best I have had lately.
May 19, 2017
I am somewhat biscuit-challenged but with this recipe that is over. Wow! So easy and absolutely delicious Nice and flaky. However, like the other reviewers, I had to add more cream. I used a 3-inch canning jar lid to make them a grand size. It made 7 large biscuits, along with cooking a dab longer. Since we had these for breakfast, I omitted the Parmesan cheese. I very highly recommend this recipe.Volunteer Field Editor.
May 15, 2017
These little gems were tasty and came together quite easy. I also had to add more cream to bring the dough together. The flavor and texture was great. I have a tendency to roll my biscuits to thin, so I do need to try again for a thicker biscuit (they didn't rise much for me).
May 6, 2017
I made the biscuits as written, but just needed to add more cream for a total of 1 cup. They are easy peasy to make and really delicious to eat..Going to make them again, for breakfast and add crispy bacon and serve them with homemade peppered milk gravy or plain biscuits with sausage gravy..YUMMY!!
May 5, 2017
Everyone in my family loved these biscuits. I followed the recipe as written except for adding more cream. Like a few other reviewers, I needed more to make the dough come together. I ended up using just over 1 cup of cream. Other than that, I would say these were most definitely 5 star!