Post by April B. on Apr 13, 2004 10:50:17 GMT -6
Shortcake Biscuits
1 C. all-purpose flour
3 T. sugar
1 1/2 t. baking powder
1/4 t. salt
2/3 C. heavy whipping cream, chilled
Preheat oven to 450°F. Lightly grease a baking sheet with
nonstick cooking
oil spray.
In a bowl, whisk together the flour, 2 tablespoons of the sugar,
the baking
powder and the salt. Whisk in 2/3 cup of the cream to make a soft
dough.
Drop the dough onto the baking sheet to make 4 mounds, then use
your hands
to flatten to circles roughly 2 1/2 to 3 inches in diameter.
Sprinkle the
tops of the biscuits with a total of 1 tablespoon of the sugar.
Place in the
oven and immediately reduce the temperature to 425°F.<br>
Bake to a rich golden brown color, 15-17 minutes. use a spatula
to carefully
remove the biscuits (they will be tender) to a rack to cool for
at least 5
minutes (or up to 2 hours).
Makes 4 shortcake biscuits.
1 C. all-purpose flour
3 T. sugar
1 1/2 t. baking powder
1/4 t. salt
2/3 C. heavy whipping cream, chilled
Preheat oven to 450°F. Lightly grease a baking sheet with
nonstick cooking
oil spray.
In a bowl, whisk together the flour, 2 tablespoons of the sugar,
the baking
powder and the salt. Whisk in 2/3 cup of the cream to make a soft
dough.
Drop the dough onto the baking sheet to make 4 mounds, then use
your hands
to flatten to circles roughly 2 1/2 to 3 inches in diameter.
Sprinkle the
tops of the biscuits with a total of 1 tablespoon of the sugar.
Place in the
oven and immediately reduce the temperature to 425°F.<br>
Bake to a rich golden brown color, 15-17 minutes. use a spatula
to carefully
remove the biscuits (they will be tender) to a rack to cool for
at least 5
minutes (or up to 2 hours).
Makes 4 shortcake biscuits.
