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Cream-filled biscuits are a delightful homemade dessert that combines the fluffy texture of freshly baked biscuits with a rich, velvety custard sauce. This recipe is perfect for any occasion, whether you’re hosting a gathering or simply treating yourself to a comforting sweet. The combination of buttery biscuits and creamy filling is sure to satisfy your cravings and impress your family and friends.
Why You’ll Love This Recipe
These cream-filled biscuits are not only delicious but also easy to make. The fluffy biscuits serve as the perfect vessel for the smooth custard, creating a dessert that’s both comforting and elegant.
- Fluffy and tender biscuits.
- Rich and creamy vanilla custard sauce.
- Simple ingredients you likely already have at home.
- Perfect for dessert or a sweet brunch treat.
- Customizable with your favorite flavors.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups whole milk (for custard)
- 1/4 cup granulated sugar (for custard)
- 3 large egg yolks (for custard)
- 2 tablespoons cornstarch (for custard)
- 1 teaspoon vanilla extract (for custard)
How to Make Cream-Filled Biscuits
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Pour in the milk and mix until just combined. Be careful not to overmix.
- Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a rectangle about 1 inch thick.
- Cut out biscuits using a round cutter and place them on the prepared baking sheet. Gather and re-roll scraps as necessary.
- Bake for 12-15 minutes or until the biscuits are golden brown. Remove from the oven and let cool slightly.
- While the biscuits are baking, prepare the vanilla custard sauce. In a saucepan, heat the 2 cups of whole milk over medium heat until just simmering.
- In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth. Gradually add a little of the hot milk to the egg mixture to temper it, whisking constantly.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat, stir in the vanilla extract, and let it cool slightly.
- To fill the biscuits, carefully slice each biscuit in half. Spoon a generous amount of custard into the bottom half and place the top half back on.
- Serve warm or at room temperature, drizzled with additional custard if desired.
Tips for the Best Results
- Ensure your butter is cold to achieve a flaky texture in the biscuits.
- Don’t overwork the dough; gentle handling is key to light biscuits.
- For a richer custard, you can use half-and-half instead of whole milk.
- Allow the custard to cool slightly before filling the biscuits to avoid sogginess.
Easy Variations
- Add lemon zest to the custard for a citrusy twist.
- Substitute almond extract for vanilla in the custard for a different flavor profile.
- Mix in chocolate chips or dried fruit into the biscuit dough for added sweetness.
What to Serve With It
- Fresh berries or fruit compote for a refreshing contrast.
- Whipped cream for an indulgent touch.
- A scoop of vanilla ice cream for a decadent dessert.
Storage and Reheating
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Store any leftover biscuits in an airtight container at room temperature for up to 2 days. The custard can be refrigerated in a sealed container for up to 3 days. Reheat the biscuits in a warm oven before serving to restore their fluffiness.
Recipe Card
Recipe Name: Cream-Filled Biscuits with Vanilla Custard Sauce
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield/Servings: 12 biscuits
Ingredients:
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield/Servings: 12 biscuits
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups whole milk (for custard)
- 1/4 cup granulated sugar (for custard)
- 3 large egg yolks (for custard)
- 2 tablespoons cornstarch (for custard)
- 1 teaspoon vanilla extract (for custard)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Pour in the milk and mix until just combined. Be careful not to overmix.
- Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a rectangle about 1 inch thick.
- Cut out biscuits using a round cutter and place them on the prepared baking sheet. Gather and re-roll scraps as necessary.
- Bake for 12-15 minutes or until the biscuits are golden brown. Remove from the oven and let cool slightly.
- While the biscuits are baking, prepare the vanilla custard sauce. In a saucepan, heat the 2 cups of whole milk over medium heat until just simmering.
- In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth. Gradually add a little of the hot milk to the egg mixture to temper it, whisking constantly.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat, stir in the vanilla extract, and let it cool slightly.
- To fill the biscuits, carefully slice each biscuit in half. Spoon a generous amount of custard into the bottom half and place the top half back on.
- Serve warm or at room temperature, drizzled with additional custard if desired.
Notes: Ensure your butter is cold for flaky biscuits. Don’t overwork the dough for the best texture.
