| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Cake flour |
| 1/2 |
oz |
Sugar |
| 1/2 |
oz |
Baking powder |
| 1/2 |
ts |
Salt |
| 4 |
oz |
Sweet butter |
| 3/4 |
c |
Heavy cream |
| 1/2 |
bn |
Fresh chives |
INSTRUCTIONS
Combine the flour, sugar, baking powder and salt in the bowl of a five
quart electric mixer (or a suitable mixing bowl if working by hand). Chop
the butter into medium sized pieces, about the size of an olive and add to
the dry ingredients. Mix with a paddle until the mixture becomes uniform
with a texture resembling corn meal.
Add the cream slowly and mix just until the dough comes together. Turn the
dough out onto a floured work surface and roll to about 1 inch thick. Fold
the dough in thirds back onto itself and roll to 1 inch a second time. Cut
into 1 - 1/2 inch rounds and refrigerate until ready to bake.
When you are ready to bake, preheat the oven to 350 F. and arrange the
biscuits on a baking sheet. Brush the tops with cream and bake to golden
brown. Pastry Chef Nicole Plue Makes about 18 biscuts
Posted to recipelu-digest by "Bunny" <layla696@ix.netcom.com> on Mar 21,
1998
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