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Whipping Cream Biscuits

February 1, 2018

Whipping Cream Biscuits


2 c. self-rising flour

1 Tbsp. granulated sugar

1 ½ c. heavy whipping cream


Preheat oven to 450° F. In a medium bowl, stir together flour, sugar and cream until dough forms a ball. Turn the dough onto a surface dusted with additional flour. Fold the dough in half and knead 5 to 7 times, adding just enough flour to keep the dough from sticking. Roll the dough out to ½-inch thick. Using a 2-inch biscuit cutter, cut biscuit and place on a baking sheet coated with cooking spray. Leave 1-inch space between biscuits. With a pastry brush, lightly brush the tops of the biscuits with melted butter. Bake for 10 minutes or until golden brown. Cool on a wire rack.

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