Simplest Whole Grain Cream Biscuits

Simplest Whole Grain Cream Biscuits

Whipping cream replaces butter or shortening in these biscuits that take just minutes to stir together. Theyre light and fluffy, perfect with berry jam and a cup of tea.


  • 1 cup all-purpose flour, measured lightly in cup
  • 1/2 cup whole wheat flour measured lightly in cup
  • 1/4 cup wheat germ *
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup Sun-Maid Natural Raisins, currants or chopped dried apricots
  • 1 cup whipping cream
  • Directions

    PREHEAT oven to 450° F.
    MIX flours, wheat germ, baking powder, sugar and salt in a large bowl. Stir in choice of dried fruit.
    STIR in cream with a wooden spoon just until blended and dough leaves sides of bowl.
    TURN dough out onto a floured work surface. Fold and turn dough 8-10 times. Dough should be moist and soft but not sticky.
    PAT out in an 8-inch by 5/8-inch thick round. Cut into 2-inch rounds with a biscuit cutter or rim of a glass, reshaping and cutting scraps.
    PLACE 2 inches apart on an ungreased or parchment lined baking sheet. Bake 10-12 minutes until golden brown. Serve hot with jam.

    *Can omit wheat germ and increase whole wheat flour to 3/4 cup.

    Makes 12 biscuits.