Cream Biscuits

Cream Biscuits
Using rich whipping cream eliminates the need for measuring and mixing butter or shortening in these easy-mix, extra tender biscuits.  You can freeze these biscuits and cook them straight from the freezer if you like. =) 

Ingredients

1 3/4 cups all-purpose flour (we used unbleached organic from Costco)

2 1/2 teaspoons baking powder

1 teaspoon salt

About 1 1/4 cups whipping (heavy) cream

Directions

• 1 Heat oven to 450ºF.
• 2 In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)
• 3 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
• 4 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.
  

For Cheddar Bay type we doubled the recipe and added:

4 teaspoons garlic powder

1 teaspoon or so of dry parsley

½ teaspoon cayenne pepper

12 oz grated cheddar cheese (sharp would be best for flavor)

We added the cheese to the dry ingredients, then added the cream.

You can freeze these biscuits and cook them straight from the freezer if you like. =)