Make-Ahead Breakfasts
Heavy Cream Biscuits
Soft, filling biscuits mixed from flour and heavy cream — simple enough to bake ahead and serve with a make-ahead breakfast spread.
Watch the video
From the video High Protein Make Ahead Breakfasts | Prep Once, Eat All Week. Watch on YouTube for the full walkthrough.
- Prep
- 15 minutes
- Cook
- 18 minutes
- Total
- 33 minutes
- Serves
- 6–8 biscuits
Ingredients
- 250 g flour
- 250 g heavy cream
- 1½ teaspoons baking powder, levelled
- 3 teaspoons sugar
- ½ teaspoon salt
Instructions
- 1
Heat the oven to 200°C. Grease a baking tin.
- 2
Add the flour, baking powder, sugar and salt to a bowl.
- 3
Pour in the heavy cream and stir gently just until the ingredients come together.
- 4
Fold the dough a few times, then lightly press it flat or gently roll it out.
- 5
Cut out biscuits by pressing the cutter straight down without twisting.
- 6
Place the biscuits in the greased tin and bake for 18 minutes, until risen and golden.
Notes & serving ideas
- This amount should make 6–8 biscuits.
- Mariam often uses whole-grain flour for a more filling biscuit.
- Avoid twisting the cutter so the biscuits can rise cleanly.
