EASY CREAM BISCUITS

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Easy Cream Biscuits image

Using rich whipping cream eliminates the need for measuring and mixing shortening in these easy-mix, extra tender biscuits.

Provided by Betty Crocker Kitchens

Time 30m

Yield 12

Number Of Ingredients 4

1 3/4 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
About 1 1/4 cups whipping (heavy) cream

Steps:

  • Heat oven to 450°F.
  • In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Biscuit, Sodium 210 mg, Sugar 0 g, TransFat 0 g

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