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.