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blueberry biscuit on a cast iron skillet

Easy Blueberry Biscuits Recipe with Heavy Whipping Cream

Making heavy whipping cream biscuits is as easy as mixing self rising flour and heavy cream together, no pastry cutter required! Biscuits made from heavy whipping cream instead of traditional cold butter and milk have an unbelievably fluffy texture that is heavenly. This delicious blueberry biscuits recipe is a family favorite and is requested more often than even blueberry muffins by my family. They really are that good! 
Serving Size 12

Ingredients

  • 1.5 cups Heavy Whipping Cream
  • 2 cups Self Rising Flour
  • 2 tablespoons sugar
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons butter

Instructions

  • Preheat the oven to 475 degrees. Place your cast iron skillet in the oven while it is heating to preheat the skillet. 
  • In a large bowl mix heavy whipping cream with the dry ingredients sugar and self rising flour together using a wooden spoon.
  • In a separate small bowl toss the blueberries with a few tablespoons of flour to coat. This step is optional, but keeps the entire dough from turning blue.
  • Add the blueberries to the dough and mix until just combined. 
  • On a lightly floured surface turn out the biscuit dough. Using a rolling pin or your hands, roll the dough out to a 1 inch thickness. 
  • Use a biscuit cutter or the rim of a jar to cut out biscuits from the dough. Be sure to press straight down and not twist the cutter as you cut the dough. Twisting the cutter seals the edges of the dough and makes it harder for the biscuits to rise. 
  • Continue to reshape and roll the leftover dough as you cut out biscuits, making sure to use all of the dough. 
  • Safely remove the hot skillet from the oven and begin placing biscuits in the bottom of the skillet in a circle making sure the sides of the biscuits touch. This will help the biscuits to rise even more as they bake. 
  • Bake the blueberry biscuits at 475 for 10-12 minutes or until the top of the biscuits are golden brown. 
  • Slather the tops of the biscuits with melted butter or take a stick of butter and rub the top of each of the warm biscuits. 
  • Serve warm biscuits with additional butter and your favorite jelly. 

Video

Notes

Store leftover biscuits in an airtight container at room temperature for up to 3 days. For longer term storage, biscuits store well in the freezer. Wrap the biscuits in parchment paper or plastic wrap and store in a freezer safe bag for up to 3 months. 
Unbaked biscuits can also be stored in the freezer. This easy recipe is perfect for stocking the freezer with easy ready made breakfast meals.