Toaster Oven Biscuits for Two

Perfectly sized for baking in a toaster oven, this easy biscuit recipe comes together in minutes. The biscuits are light, tender, and great for making strawberry shortcakes! 

Plate with a biscuit split and buttered.

Heavy whipping cream has a short shelf life. So whenever I make some of our small batch whipped cream, I use any leftover cream to bake up these toaster oven biscuits for two.

They’re made with just a few basic ingredients and taste delightfully soft and tender inside with a buttery crisped outside.

If I’ve got a lot of extra cream to use up, I’ll double the recipe and toss the extra biscuits into the freezer. Reheated in the toaster oven, they taste like freshly baked!

Carton of cream, bowl of flour, and ramekin with salt, sugar, and baking powder arranged on a counter.

Ingredient Notes

Heavy Cream: The high-fat content of the cream is the secret to this simple recipe. It replaces the butter that you’d usually cut into the flour when making biscuits. Both heavy cream or heavy whipping cream can be used (since they’re essentially the same thing).

Step-By-Step Directions 

1. Adjust the cooking rack to the center position, select the BAKE setting, and preheat the toaster oven to 425°F.

Hand pouring measuring cup of cream over flour in a mixing bowl.

2. In a small bowl, whisk together the flour, sugar, baking powder, and salt. 

3. Slowly stir in the cream and mix just until a soft dough forms. The dough will be a little sticky and not perfectly smooth. 

Mixed biscuit dough in a glass bowl with a rubber spatula.

This recipe’s flour-to-cream ratio works well for us but if you find there is still dry flour in the bottom of the bowl, add a teaspoon more cream and gently stir to incorporate it into the dough.

4. With lightly floured hands, divide the dough in half and pat each half into a 2½-inch wide round that’s about 1-inch thick. Place biscuits on an ungreased pan. 

Biscuit dough patted into two small rounds on an small sheet pan.

For less rustic-looking biscuits with crisp edges, gently knead the mixed dough on a floured surface until smooth (about 30 seconds). Shape into a 1-inch thick round and use a biscuit cutter to cut out the biscuits. 

5. Bake until the biscuits are golden brown, about 12 to 15 minutes. For the most even browning, rotate the pan halfway through the baking time. 

Overhead view of two golden brown baked biscuits on a 1/8 sheet pan.

Convection Baking 

We’ve baked this recipe with the convection fan turned on and off. The convection-baked biscuits were by far our favorite. 

For our convection toaster oven, we like to keep the temperature the same but reduce the cooking time. The biscuits usually take 10 to 12 minutes of baking. 

Plate of biscuits spread with butter and honey on a table with jar of jam.

6. Once ready, let the biscuits cool on the pan for a few minutes. Then carefully slice one open, slather on some butter and honey, and dig in! 

Toaster Oven Tips 

Rack Placement: If your oven only has two rack levels, use the bottom one and lower the temperature to 400°F. 

Over Browned Bottoms: Try lining the pan with a silicone baking mat. If that’s not an option, reduce the toaster oven’s temperature (you may need to bake the biscuits a little longer). 

Overhead view of baked biscuits on a small cast iron griddle.

Cast Iron: Because cast iron takes a while to heat up, you’ll want to preheat the pan along with the toaster oven. Once the dough is shaped, carefully remove the hot pan and add the biscuits. The batch we baked on our mini cast iron griddle took the same amount of time as the other pans and tasted fantastic. 

Learn More>>> Toaster Oven Sheet Pans (Things to Know Before You Shop!)

Flavor Variations 

For a more savory biscuit, stir 1 to 2 teaspoons of fresh chopped herbs (like rosemary or thyme) and a few tablespoons of shredded cheese into the flour. 

To make biscuits for strawberry shortcakes, we like to increase the sugar to 1 teaspoon and add 1/4 teaspoon of lemon zest to the flour. Pair the baked (and cooled biscuits) with a few dollops of whipped cream and juicy fresh strawberries for a tasty summer treat. 

Plate with split biscuit topped with strawberry slices and whipped cream.

More Easy Toaster Oven Recipes

Plate of golden brown biscuits spread with butter and honey.

Toaster Oven Biscuits for Two

Yield: 2 Large Biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This quick recipe is a great way to use up leftover heavy whipping cream. As written, it makes just two biscuits but you can double or triple the ingredients and freeze the extras. They reheat wonderfully in the toaster oven!

Ingredients

  • ½ cup (60 grams) All-Purpose Flour or White Whole Wheat Flour
  • ½ teaspoon (2 grams) Granulated Sugar, optional
  • ½ teaspoon Baking Powder
  • ⅛ teaspoon Table Salt
  • ¼ cup plus 2 tablespoons (90 grams / 3.17 fl oz) Heavy Whipping Cream

Instructions

  1. Adjust the toaster oven rack to the middle placement, select the BAKE setting, and preheat the toaster oven to 425°F.
  2. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Slowly stir in the cream until a soft dough forms. If there is still dry flour in the bottom of the bowl, add a teaspoon or two more cream and gently stir to incorporate it into the dough.
  4. With lightly floured hands, divide the dough in half and pat it into a 2½ to 3-inch wide round about 1 to 1½ inches thick. Place biscuits on an ungreased pan.
  5. Bake until the biscuits are golden brown, about 12 to 15 minutes, rotating the pan halfway through the baking time. When ready, the biscuits should have an internal temperature of 200–205°F.
  6. Cool biscuits on the pan for a few minutes before devouring.

Notes

Convection Toaster Oven: Keep the temperature the same but begin checking on the biscuits earlier. Ours usually takes about 10 to 12 minutes to bake through.

Rack Placement: If your oven only has two placements, use the bottom one and reduce the temperature to 400F.

For Smaller Biscuits: Divide the dough into 4 portions. When baking, begin checking for doneness after 8 minutes, adding more time as needed.

To Freeze: Make sure the biscuits have cooled completely before adding them to a sealed container or bag. Store in the freezer for up to three months.

Recipe adapted from America’s Test Kitchen’s Quick and Easy Cream Biscuits

Nutrition Information:
Yield: 2 Serving Size: 1 Large Biscuit
Amount Per Serving: Calories: 269Total Fat: 17gSaturated Fat: 10.4gCholesterol: 62mgSodium: 166mgCarbohydrates: 25.7gFiber: 0.8gSugar: 1.1gProtein: 4g

2 Comments

  1. I have old fashioned toaster oven. Only one rack. Loving your T.O. Recipes. For this one , can I use half&half with maybe more butter? Want to use it up. Thank you

    1. Great question, Virginia!

      I think that would work. I found this article from Epicurious and it says that half and half + melted butter is the best substitute for heavy cream in baking. https://www.epicurious.com/expert-advice/heavy-cream-substitute

      The ratio they give is 3/4 cup heavy cream mixed with 1/4 cup of melted unsalted butter to make 1 cup of heavy cream substitute.

      If you’re only looking to make two biscuits, for this recipe I think you’d combine 4.5 tablespoons half and half with 1.5 tablespoons melted butter.

      You’ll want to let the half and half come to room temperature before you add the melted and cooled butter otherwise the butter will harden and clump up before you can mix everything together.

      The article also says you can skip the butter and just use the half and half by itself – the end product just won’t be as rich and light.

      Hope that helps and happy baking!
      ~ Brie

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