| 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
A Message from our Provider:
“Either Jesus pays or you do”