Processed with VSCOcam with j1 preset

Processed with VSCOcam with j1 preset

A couple of weeks ago I finally purchased Sunday Suppers Cookbook, which I’ve been eyeing up for quite some time already. What I love about this cookbook is how it’s a collection for small gatherings and recipes for 4-6 people, and the recipes are quite simple. If they’re all as good as these cream biscuits and jam butters they will all be delicious too!

These biscuits took very little time and effort to make, which is perfect for a saturday morning when you are hungry and want food ASAP, amiright? We also added some Skyr on the side to our breakfast for some good and healthy protein!

The tops of the biscuits did turn out a little bit more pale than I wanted, but the bottom was a nice brown so I didn’t want to leave them in any longer. Next time I think I will put them in at a lower temperature and for a longer amount of time.



2 cups all-purpose flour, sifted, plus extra for dusting

2  1/2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1  3/4 cups heavy cream

Jam Butters, for serving (recipe below)


Set an oven rack in the upper-middle position and preheat the oven to 350˚F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the cream with a wooden spoon, mixing until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather it into a ball. Knead the dough until smooth, about 30 seconds.

Pat the dough to form a 3/4-inch-thick round. Cut out 8 biscuits using a 2 1/2-inch biscuit cutter, dipping the cutter in flour to keep the dough from sticking to it. (Do not twist the cutter ; simply cut and lift.) Place the biscuits on the prepared baking sheet, and bake until golden brown, 12 to 15 minutes. Let the biscuits cool slightly on the baking sheet, and serve with the Jam Butters.



*makes 1/2 cup of each flavour*

1  1/2 cups (3 sticks) unsalted butter, at room temperature

3 tablespoons each of strawberry, apricot, and blueberry jams


By hand or with an electric mixer, in separate bowls, mix a stick of butter with each type of jam. Scrape into separate ramekins for serving, or place onto sheets of wax paper and roll into logs for storing. These will keep for a week in the refrigerator.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s