Can I make these without heavy cream?
Heavy cream is the whole method here. It acts as both the fat and the liquid, which is why these biscuits turn out so tender with almost no effort. If you do not have heavy cream, I recommend using a butter-based biscuit recipe instead of trying to force a low-fat swap.
If you are determined to proceed anyway, you can make a compromise version with whole milk or half-and-half plus melted butter, but expect a less tender, more bread-like biscuit. For the closest “good enough” option, use 1 1/2 cups half-and-half plus 4 tablespoons melted butter. Mix it together, chill it until cold, then use as the “cream.”
Why did my biscuits turn out tough?
Usually it is overmixing or adding too much flour while shaping. Mix just until no dry flour remains, and keep your hands light when patting the dough.
Can I make the dough ahead?
Yes, within reason. Shape and cut the biscuits, place on a parchment-lined pan, cover, and refrigerate up to 12 hours (best results within 6 to 8 hours). Bake straight from the fridge, adding 1 to 3 minutes as needed.
How do I get taller biscuits?
Use cold cream, do a quick letter fold (fold in thirds), and when cutting, press straight down. Twisting the cutter can seal the edges and limit rise.
My biscuits did not rise. What happened?
Check that your baking powder is fresh, your oven is fully preheated, and you did not twist the cutter or overwork the dough. Also, a thicker dough (about 1 inch) helps with height.
Can I make these festive without making them sweet?
Absolutely. Add 1 teaspoon chopped rosemary and 1 teaspoon orange zest for a holiday vibe that still works with dinner.
