Few things bring as much comfort as a homemade biscuit fresh out of the oven. The aroma of butter, sugar, and cinnamon filling the kitchen is enough to make anyone pause, smile, and reach for a cup of coffee. Today, I want to share a cream biscuit recipe that has been cherished in my family for years. These biscuits are soft inside, crisp outside, and rolled in sugar and cinnamon for that irresistible finishing touch.
This recipe is simple, yet it yields around 60 biscuits—perfect for sharing with family, neighbors, or storing in a jar for the week. The best part? They pair beautifully with an afternoon coffee, tea, or even a glass of milk for kids.
Why This Cream Biscuit Recipe Is Special
While there are many types of biscuits around the world—shortbread in Scotland, scones in England, buttery cookies in the United States—this cream biscuit recipe stands out for its use of heavy cream (or canned cream). The cream brings richness to the dough, making it moist and tender without being overly heavy.
Another highlight is the way the biscuits are shaped. You can twist them into braids or tie them into little knots, giving them a homemade, rustic charm. Once baked, they are rolled in a sugar-cinnamon mixture, making every bite sweet and slightly spiced.
This combination of texture, flavor, and aroma is what makes them unforgettable.
Ingredients for Cream Biscuit Recipe
To prepare about 60 biscuits, you’ll need:
- 2 eggs
- 2 cups sugar
- 2 tablespoons butter
- 1 tablespoon baking powder
- 1 can of cream (around 300 g, or heavy cream if canned is unavailable)
- All-purpose flour (about 3.5 cups, but added gradually until dough reaches the right consistency)
- Extra sugar and cinnamon for rolling the baked biscuits
This recipe doesn’t require exotic ingredients. Most of these items are pantry staples, which is another reason why it’s a great go-to option for busy households.
Step-by-Step Instructions
Step 1: Prepare the Base Mixture
In a large mixing bowl, combine the eggs, sugar, butter, and cream. Mix until smooth. The butter should be softened so that it blends easily with the sugar and eggs.
Step 2: Add Dry Ingredients Gradually
In a separate bowl, sift the flour with the baking powder. Then, gradually add this mixture to the wet ingredients, stirring gently. The goal is to reach a dough that can be rolled without sticking too much to your hands. Avoid overloading with flour—adding too much will make the biscuits dry.
Step 3: Shape the Biscuits
Once the dough is ready, take small portions and shape them into braids or knots. This step is fun, especially if you involve kids in the kitchen.
Step 4: Bake the cream Biscuit
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking. Place the shaped biscuits on the sheet, leaving some space between them. Bake for about 25 minutes. When the bottoms are golden, they’re ready—even if the tops still look slightly soft.
Step 5: Cool and Coat
Remove the biscuits from the oven and let them cool slightly. As they cool, they will harden on the outside while staying soft inside. Finally, roll them in a sugar-cinnamon mixture for that perfect sweet finish.
Texture and Flavor
The result is a biscuit with:
- A golden, crisp bottom
- A fluffy, moist interior
- A sugar-cinnamon coating that adds both crunch and aroma
This balance makes the biscuits versatile. They’re light enough to eat as a snack but flavorful enough to serve as dessert.
Serving Suggestions
- With Coffee: Their sweetness pairs perfectly with a strong espresso or cappuccino.
- With Tea: Try them with herbal teas like chamomile or mint for a soothing combination.
- For Kids: Serve them with warm milk—children love their soft texture.
- As Gifts: Place them in a decorative jar or bag tied with ribbon. Homemade biscuits make thoughtful presents.
Tips for Success
- Do not overmix. Once the flour is incorporated, stop mixing to keep the dough light.
- Sift the flour. This helps avoid lumps and creates a smoother dough.
- Check doneness by color. The bottoms should be golden brown; the tops will firm up as they cool.
- Use parchment paper. It prevents sticking and ensures even baking.
- Shape creatively. Braids, knots, or even small balls can make each batch unique.
Variations of Cream Biscuit Recipe
One of the beauties of this recipe is how adaptable it is. You can tweak it based on your taste or the occasion. Here are a few ideas:
- Vanilla Twist: Add 1 teaspoon of vanilla extract to the dough.
- Coconut Delight: Mix shredded coconut into the dough before baking.
- Lemon Zest: Grate lemon peel into the batter for a fresh, citrusy flavor.
- Chocolate Kiss: Dip half of each baked biscuit into melted chocolate and let it harden.
- Holiday Special: Use colored sugar or sprinkles instead of cinnamon sugar during festive seasons.
Storing the Cream Biscuits
Once cooled, store the biscuits in an airtight container. They stay fresh for up to a week at room temperature. If you want to keep them longer, freeze them for up to three months. Simply thaw at room temperature before serving.
Cultural Note: The Cream Biscuit and Coffee Tradition
In many cultures, biscuits or cookies are more than just food—they represent moments of pause and togetherness. In Brazil, where this recipe originates, it’s common to serve homemade biscuits with an afternoon coffee when friends or family visit. The combination of strong, freshly brewed coffee and sweet, soft biscuits embodies hospitality and warmth.
Bringing this recipe into your kitchen is not just about baking—it’s about creating moments that connect people.
Frequently Asked Questions
1. Can I replace canned cream with heavy cream?
Yes. If canned cream isn’t available, heavy cream or even sour cream can be used. The texture may vary slightly but the result will still be delicious.
2. How do I know when the dough is ready?
The dough should be soft but not sticky. If it clings to your hands, add a little more flour, but do so gradually.
3. Can I use margarine instead of butter?
Butter is preferred for its flavor, but margarine can be used in a pinch.
4. How do I avoid dry biscuits?
Don’t add too much flour and don’t overbake. Remember: even if they seem soft on top, they will firm up while cooling.
5. Can I halve the recipe?
Absolutely. Halving the ingredients works well if you don’t need 60 biscuits.
Final Thoughts
This cream biscuit recipe is proof that simple ingredients can create something truly special. With its golden crust, soft interior, and sweet cinnamon coating, it’s a treat that brings comfort and joy to any table. Whether you bake them for family, friends, or just to enjoy with your morning coffee, these biscuits are sure to become a favorite.
If you love recipes that combine tradition, flavor, and simplicity, this one deserves a permanent spot in your recipe collection.
And if you’re looking for more delicious ideas, don’t forget to check out my other recipes on the blog!
If you want to discover more easy and delicious recipes like this one, visit our Recipes page.
