Skip to Content

5 Ingredient Preserve & Cream Biscuits Recipe

Biscuits filled with preserves. Let’s face it we all need easy.

We want a snack or a side that doesn’t take all day.

Usually, bread is out, but these biscuits are delightful.

They are flaky and there’s no fuss with extra things like jams, preserves or jellies.

It’s all contained!

That’s right; your biscuit with preserves already added!

preserve and cream biscuits recipe

Preserves and Cream Biscuits Ingredients:

3 cups baking mix

1 cup heavy cream

1/4 cup preserves. We use Rigoni di Asiago, available in stores nationwide. Their fruit spreads, honey, and chocolate-hazelnut spreads are sustainable and organic.

2 Tbsp. cream cheese, softened

2 tsp. sugar

Preserves and Cream Biscuits Directions:

Preheat the oven to 400 degrees F.

Very lightly grease a cookie sheet or baking dish.

In a large blow, combine the baking mix with the cream just until moistened.

Turn the dough out onto a lightly floured surface and knead about ten times.

Roll dough out to 1/2-inch thickness.

Cut into rounds with a 2-inch cutter and place on prepared pan.

Using a teaspoon, make an indentation in the center of each biscuit.

preserve and cream biscuits making the well

Measure your preserves. I love Fiordifrutta fruit spread. It simply contains fruit sweetened with organic apple juice, providing a completely natural, healthy, low-calorie spread.

You may also want to try using Instant Pot Strawberry Habanera Preserves or Lemon Cherry Marmalade.

Preserve and Cream Biscuits

In a small bowl, combine the jam and cream cheese until thoroughly mixed.

preserve and cream biscuits mixing preserve with cream cheese

Drop a teaspoon into the center of each biscuit.

preserve and cream biscuits ready for the oven

Sprinkle the tops with sugar and bake for 12-15 minutes, or until golden brown.

Serve warm.

preserve and cream biscuits finished

Do NOT freeze and please store any leftovers in the refrigerator for no more than 2 days.

These 5-Ingredient Preserve and Cream Biscuits are a delicious way to start the day or the perfect snack. Flaky biscuit with a topping that bursts with flavor.

 

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

error: Content is protected !!