Heavy Cream Sourdough Biscuits

close up of cooked biscuits in a bowl

Again, heavy cream ends up in my fridge and I have no idea what to do with it. The friends all leave, and this thing just stares at me, laughing.

Also, lately, so does my sourdough starter.

Enter, heavy cream biscuits, which turned out flaky, soft, and quite frankly, adorable.

You think if you make them small, you might not eat them all.

FALSE, I ate them in 20 minutes..

heavy cream and sourdough starter
balls uncooked on a cookie sheet
close up of uncooked ball
cooked biscuits on a cookie sheet
close up of cooked biscuits in a bowl
cooked biscuits in a bowl


  • 1 cup of flour
  • ¼ tsp salt
  • ½ tbsp baking powder
  • 1 tbsp coconut sugar (or whatever)
  • ½ cup sourdough starter (mine was starving)
  • ¾ cup heavy cream

Combine the flour, baking powder, & sugar. Then mix the cream into the starter and then into the dry goods. It is dough!

Form into 12 balls (or fewer larger ones) and plop onto some parchment papers.

Into a 425 degree oven for 13 minutes and they were fluffy bits of heaven.

A little butter and salt and I could not stop eating them. Alas..

Completely inspired by Venison For Dinner.

close up of me holding one biscuit

September 7, 2021 Comments (0) Breads

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