Using rich whipping cream eliminates the need for measuring and mixing shortening in these easy-mix, extra tender biscuits.
cups Gold Medal™ all-purpose flour
teaspoons baking powder
About 1 1/4 cups whipping (heavy) cream
Heat oven to 450ºF.
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.)
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.
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 PER SERVING
Serving Size: 1 Biscuit
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.