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!
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!
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).
1. Adjust the cooking rack to the center position, 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 and mix just until a soft dough forms. The dough will be a little sticky and not perfectly smooth.
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.
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.
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.
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).
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.
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.
More Easy Toaster Oven Recipes
- Toaster Oven Chocolate Chip Cookies
- The Ultimate Guide to Toaster Oven Baked Potatoes
- Toaster Oven S’mores (3 Ways!)
- How To Roast Asparagus Spears in a Toaster Oven
- Toaster Oven Blueberry Muffins
- Toaster Oven Grilled Cheese Sandwich
- Toaster Oven Baked Croutons
- 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
- Adjust the toaster oven rack to the middle placement, select the BAKE setting, and preheat the toaster oven to 425°F.
- In a small bowl, whisk together the flour, sugar, baking powder, and salt.
- 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.
- 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.
- 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.
- Cool biscuits on the pan for a few minutes before devouring.
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