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Whipped Cream Biscuits
Nb persons: 0
Yield: about 18 2-inch biscuits.
Preparation time:
Total time:
Source: Carme Engel
| 2 cups | all-purpose flour |
| 2¼ teaspoons | double-acting baking powder |
| ¾ teaspoon | salt |
| 1 cup | whipping cream |
Preheat oven to 450?F.
Sift flour, then measure out 2 cups. Resift flour with the baking powder and salt. Beat whipping cream until stiff. Fold lightly into the flour mixture, using a fork. Turn the dough onto a floured board. Knead it lightly for ½ minute. Pat to the thickness of ¼-inch. Cut with a biscuit cutter.
Bake from 10 to 12 minutes at 450?F. (Tends to need more baking time).
Makes about 18 2-inch biscuits.
This biscuit recipe comes from Carme Engel with the assurance that they are "EXCELLENT!"
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