| 1 3/4 | cups Gold Medal® all-purpose flour |
| 2 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| About 1 1/4 cups whipping (heavy) cream |
| 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 attractive biscuits and even baking, roll or pat the dough without a lot of handling to an even thickness. Too much handling with too much flour gives you biscuits that are tough and dry. |
Nutrition Information:
150 ( 80); 9g ( 6g, 0g); 35mg; 210mg; 15g ( 0g, 0g); 2g 8%; 0%; 8%; 6% 1 ; 0 ; 0 ; 1 1/2 1