Touch of Grace Drop Biscuits with Heavy Cream and Buttermilk
These incredibly tender drop biscuits combine heavy cream and buttermilk for exceptional richness and tang. The wet batter technique creates a cottage cheese-like consistency that bakes into fluffy, bakery-style biscuits. Perfect for breakfast, brunch, or alongside hearty dinners, these biscuits get their signature texture from cake flour and a unique flour-dusting shaping method. The cream adds luxurious richness while buttermilk provides classic Southern tang and helps create the light, airy crumb.
Ingredients
- nonstick cooking spray or bacon grease, for pan
- 2 cups cake flour or white lily flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 4 tablespoons shortening
- ⅝ cup heavy cream
- 1 cup buttermilk, more or lessregular milk + vinegar1 cup milk + 1 tablespoon vinegardairy-free
use non-dairy milk + vinegar
Full guide → - 1 cup bleached all purpose flour, for shaping
- 2 tablespoons butter, meltedregular milk + vinegar1 cup milk + 1 tablespoon vinegardairy-free
use non-dairy milk + vinegar
Full guide →
Instructions
- 1
Preheat oven and grease cake pan
- 2
Whisk flour, baking powder, baking soda, salt and sugar in medium bowl
- 3
Rub shortening into flour mixture until no lumps larger than pea remain
- 4
Stir in cream and buttermilk and let stand for 2-3 minutes until mixture looks like cottage cheese
- 5
Pour all purpose flour into large plate, flour your hands
- 6
Scoop batter with greased cookie scoop into flour and sprinkle more flour over top
- 7
Pick up lump and roughly shape into ball, shake off excess flour
- 8
Place shaped biscuit in pan, pushing tightly against others
- 9
Continue shaping biscuits until dough is used up
- 10
Bake just above center of oven until lightly browned for 15 to 20 minutes
- 11
Remove and brush with melted butter
- 12
Cool for 2 minutes in pan then dump out and cut
- 13
Serve immediately
Tips
Use a greased cookie scoop to handle the very wet batter more easily and create uniform biscuits.
Push biscuits tightly together in the pan so they rise up instead of spreading out during baking.
The dough should look like cottage cheese and be very wet - this creates the signature fluffy texture.
Good to Know
Store covered at room temperature for 2 days or freeze for up to 3 months
Best served immediately but can be reheated in 350F oven for 5 minutes
Serve warm with butter, honey, jam, or gravy
Common Mistakes
Don't overwork the dough to avoid tough biscuits
Use wet hands and flour generously to prevent sticking when shaping
Substitutions
Dairy-Free Swaps
use non-dairy milk + vinegar
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a cookie scoop?
Yes, use a large spoon to scoop the wet batter, though a greased scoop makes handling much easier.
What if I don't have cake flour?
Use all purpose flour but remove 2 tablespoons per cup and add 2 tablespoons cornstarch for similar tenderness.
How long will these keep fresh?
Best eaten day of baking, but store covered for up to 2 days or freeze for 3 months.