Title: Whipping Cream Biscuits
Categories: None
Yield: 1 Servings

2 c All purpose flour
1 tb Plus 1 teaspoon baking
-powder
1/4 ts Salt
1 tb Sugar
1/4 c Unsalted butter; (do not
-substitute)
1 c Plus 1 tablespoon whipping
-cream
1 1/2 ts All purpose flour

Combine first four ingredients in a medium bowl; cut in butter with a
pastry blender until mixture resembles coarse meal. Add whipping cream,
stirring JUST until dry ingredients are moistened.

Sprinkle 1-1/2 teaspoons flour evenly over work surface. Turn dough onto
floured surface, and knead five or six times. Roll dough to 1/2 inch
thickness; cut into rounds with a 2 1/2 inch biscuit cutter. Place rounds
on a lightly greased baking sheet. Bake at 425 degrees for 10 to 12 minutes
or until biscuits are golden. Yield: 10 biscuits

Posted to Bakery-Shoppe Digest V1 #458 by Perry Greene
on Dec 17, 1997