Rich Cream Biscuits & Coffee

Rich Cream Biscuits | The Sugar Hit


This is about as down home as breakfast can get. And about as perfect.


Fresh, buttery flaky biscuits, first thing in the morning? Yes. That’s what I want the morning to be like in my house all the time. The scent of butter and flour rising and puffing into layers of deliciousness, the perfect vehicle for any kind of jam. Rich cream biscuits and coffee – it’s like a meditation. It’s the perfect aftermath food. Food for mulling things over, replenishing yourself and taking stock. Biscuits for reflection.


Rich Cream Biscuits | The Sugar Hit


Biscuits are the perfect thing for a day-after-the-party breakfast. Or a so-you-got-dumped-and-stayed-at-my-house chat. Or a morning of heavy duty laughter and gossip with a friend. Either way, biscuits and coffee means that things are OK, and you’ve got plenty of time.


Not that you need plenty of time to make these babies. They come together in all of 5 minutes. Flour, salt, sugar and baking powder in a bowl, rub in a little flour, and then fold through enough heavy cream to bind it all. Yup, that’s heavy cream. These aren’t called RICH biscuits for nothing!


Rich Cream Biscuits | The Sugar Hit


These biscuits are what I want my weekends to be about this year. Slow mornings and quality time with the people I love, mixed with a bunch of adventures that are going to need to be discussed at length the next day.


That’s just one of my intentions for this year. Have you set any? And did they involve biscuits? If not, they definitely should. You will not regret it!


xx Sarah.


Rich Cream Biscuits | The Sugar Hit


Rich Cream Biscuits


An original recipe by Sarah Coates for The Sugar Hit.

Makes 9 biscuits.



2 cups plain flour

1 tbsp baking powder

2 tbsp caster sugar

1/2 stick (50g) salted butter

1 cup (250ml) heavy cream, plus a little extra for brushing the tops


Preheat the oven to 375F/180C and line a baking sheet. Place the flour, baking powder and caster sugar into a large mixing bowl. Cut the butter into small cubes and rub it into the flour mixture until the butter is almost completely incorporate, with some larger pieces remaining. Pour in all the cream, and mix it into the flour mixture using a butter knife. Continue until the dough starts to come together, and then use your hands to press the mixture together – it should be more crumbly than wet. Press this mixture into a square, 1 1/2 – 2 inches tall, and cut into 9 square biscuits. Transfer to the baking sheet, and bake for 12-15 minutes of until lightly golden at the edges. Serve warm with jam and coffee.



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