Cream-Filled Biscuits with Vanilla Custard

Creamy, fluffy, and oh-so-delicious, these Cream-Filled Biscuits with Vanilla Custard are the ultimate treat for any occasion. Perfectly flaky biscuits envelop a rich and silky custard that will have everyone coming back for seconds. Whether you’re hosting a brunch, celebrating a special occasion, or just craving something sweet, these biscuits deliver a delightful experience with every bite.

Why You’ll Love This Recipe

These Cream-Filled Biscuits are a showstopper that impress with their texture and flavor. They’re easy to make and even easier to enjoy. Here’s why this recipe is a must-try:

Flaky Perfection: Light and airy biscuits that melt in your mouth.
Rich Custard Filling: A luscious vanilla custard that adds a creamy twist.
Simple Ingredients: Made with pantry staples for hassle-free baking.
Versatile Treat: Perfect for breakfast, dessert, or an afternoon snack.
Impressive Presentation: A beautiful dish that’s sure to wow your guests.

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 whole milk
1 large egg yolk
1 teaspoon vanilla extract
2 cups whole milk (for custard)
1/2 cup granulated sugar (for custard)
3 large egg yolks (for custard)
1/4 cup cornstarch (for custard)
2 teaspoons 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 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 gently stir until just combined. Do not overmix.
Turn the dough onto a floured surface and knead gently just until it comes together. Pat it into a 1-inch thick rectangle.
Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, reroll, and cut out additional biscuits.
Bake for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and let cool slightly.
While the biscuits cool, prepare the vanilla custard. In a saucepan, heat 2 cups of milk over medium heat until it begins to steam, but do not boil.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
Once the biscuits are cool, slice them in half horizontally and fill with the vanilla custard. Serve immediately or chill in the fridge for later.

Tips for the Best Results

Ensure your butter is very cold to achieve the flakiest biscuits.
Do not overmix the dough; it should be slightly lumpy for the best texture.
Keep an eye on the custard while cooking to prevent it from curdling.
For an extra touch, dust the filled biscuits with powdered sugar before serving.

Easy Variations

Citrus Zest: Add lemon or orange zest to the custard for a refreshing twist.
Chocolate Lovers: Fold in mini chocolate chips into the custard for a decadent flavor.
Fruit Filling: Add fresh berries or sliced bananas to the biscuit before filling with custard.
Spiced Custard: Infuse the milk with spices like cinnamon or nutmeg for added warmth.

What to Serve With It

Fresh berries for a fruity contrast.
A scoop of vanilla ice cream for an indulgent dessert.
A drizzle of chocolate sauce for added sweetness.
A cup of coffee or tea for a delightful pairing.

Storage and Reheating

Store any leftover filled biscuits in an airtight container in the refrigerator for up to 2 days. For best results, enjoy them fresh, but they can be reheated in the oven at 350°F (175°C) for about 5 minutes to regain their flaky texture.

Recipe Card

Recipe Name: Cream-Filled Biscuits with Vanilla Custard
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 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 whole milk
1 large egg yolk
1 teaspoon vanilla extract
2 cups whole milk (for custard)
1/2 cup granulated sugar (for custard)
3 large egg yolks (for custard)
1/4 cup cornstarch (for custard)
2 teaspoons vanilla extract (for custard)

Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large 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 gently stir until just combined. Do not overmix.
Turn the dough onto a floured surface and knead gently just until it comes together. Pat it into a 1-inch thick rectangle.
Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, reroll, and cut out additional biscuits.
Bake for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and let cool slightly.
While the biscuits cool, prepare the vanilla custard. In a saucepan, heat 2 cups of milk over medium heat until it begins to steam, but do not boil.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
Once the biscuits are cool, slice them in half horizontally and fill with the vanilla custard. Serve immediately or chill in the fridge for later.