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Prep 15min
Total30min
Servings12
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Ingredients
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
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Steps
1
Heat oven to 450°F.
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.
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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.
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