Ultra-Flaky, Rich, and Buttery—A Biscuit Upgrade You Didn’t Know You Needed
If you love a classic Southern biscuit, this Double Cream Butter Biscuit recipe is about to take things to a whole new level. Created by Mama Sofana, this version puts a rich twist on the traditional 3-ingredient biscuit by swapping buttermilk for cold heavy cream—resulting in the most flaky, tender, melt-in-your-mouth biscuits you’ve ever had.
The magic doesn’t stop there. Using the frozen grated butter method, every bite is layered with buttery goodness that bakes up light, fluffy, and golden. Rooted in Southern baking traditions but elevated with technique, this recipe delivers bakery-quality biscuits right from your home kitchen.
Ingredients
- Self-rising flour (preferably White Lily)
- Frozen butter
- Heavy cream (very cold)
Step-by-Step Instructions
1. Grate the Butter
- Grate the frozen butter directly into the self-rising flour.
2. Combine Mixture
- Gently mix the butter into the flour until evenly distributed.
3. Add Heavy Cream
- Pour in the cold heavy cream.
- Mix until a soft dough forms.
4. Shape the Dough
- Turn the dough onto a floured surface, gently fold, and shape into biscuits.
5. Bake Until Golden
- Place biscuits on a baking sheet.
- Bake until golden brown and cooked through.
Pro Tips and Suggestions
- Keep ingredients very cold for the best texture
- Don’t overwork the dough to maintain flakiness
- Use self-rising flour for classic Southern results
- Grate butter quickly to prevent melting
- Bake until golden and fluffy
About the Creator
This recipe is by Mama Sofana, the baker behind @sofanasharper and Mama Sofana’s Buttercream Dreams. She shares rich, from-scratch baking recipes rooted in tradition, bringing warmth and creativity to every dish.
Mama Sofana | @sofanasharper