Redfield Recipes: Cream Biscuits

Cream Biscuits

From the Fannie Farmer Cookbook 13th Edition

2	cups	flour
1	tsp	salt
1	Tb	baking powder
4	tsp	sugar
1-1¹/₂ cups		heavy cream
6	Tb	melted butter

Combine flour, salt, baking powder and 2 tsp of sugar in a mixing bowl. Slowly add 1 cup of cream, stirring constantly. Add enough cream to make dough hold together. Place dough on lightly floured board and knead for 1 minute. (Practice suggests that it's sufficient to mash it around in the bowl with your hands for 1 minute instead.)

Pat the dough into a rectangle about ¹/₂" thick (or a little thicker) and cut into 12 pieces. Dip each piece in the melted butter, coating it completely, and place on an ungreased cookie sheet. If eating with fruit and/or whipped cream, sprinkle each piece with some of the reserved sugar.

Bake about 15 minutes at 425°F or until lightly browned.

The sugar sprinkled version is good as part of Strawberry Shortcake ?. Omit the sugar on top if you're using the dough for Chicken Pot-Pie.