Whipping Cream Biscuits
1 1/2 C. self-rising flour
1/2 pint whipping cream
Preheat oven to 425° F. Mix flour and cream only until well blended.
Butter hands well and form dough into Ping-Pong size balls, or smaller if desired for brunch or luncheon. Place on baking sheet 1 inch apart.
Bake in preheated oven for 10 to 12 minutes, or until golden.
To freeze dough: Prepare dough and shape. Place balls on cookie sheet in freezer. When frozen, remove balls and store in plastic bags.
Makes 2 1/2 dozen large or 3 1/2 dozen small biscuits. This simple recipe will double successfully. Dough can be frozen until ready to use.
Source: — “River Road Recipes II”
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