| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <palgreen@HiWAAY.net> on Dec 17, 1997
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