Shaker cream biscuits
Shaker Cream Biscuits⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
Part of Belleville Breakfast in Springtime. Serve with Blue Flower Omeletand Shaker Scrapple.
- 2 cups bread flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup heavy cream
Sift flour and baking powder together. Whip cream until stiff; mix lightly with flour, using fork. Turn onto lightly floured board and knead for 1 minute. Pat dough into a 1/2-inch thickness and cut with biscuit cutter. Bake on greased cookie sheet at 450 degrees for 12 minutes.
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