Whipped Cream Biscuits
Ingredients:
|
| 3/4 |
cup (175 mL) all-purpose flour |
| 1/2 |
cup (125 mL) cake flour |
| 1 1/2 |
tsp (7 mL) baking powder |
| 1/2 |
tsp (2 mL) salt |
| 1 |
cup (250 mL) heavy whipping cream |
Directions:
| Preheat oven to 450°F (230°C). Combine flours, baking powder and salt in small bowl; set aside. Pour whipping cream into chilled Stainless 2-qt. (2 L) Mixing Bowl. Whip cream using Stainless Double Balloon Whisk until soft peaks form. (Tips of peaks will curl down when whisk is lifted.) Add flour mixture to whipped cream; stir just until a soft dough forms. |
| Spoon dough onto Small Round Stone, forming six equal mounds, each about 2 inches (5 cm) high. If desired, brush tops with a small amount of additional cream. |
| Bake in lower third of oven 18-20 minutes or until golden brown; remove from oven. Remove biscuits from baking stone to Stackable Cooling Rack; serve warm. |
Yield: 6 servings
Nutrients per serving: Calories 240, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 55 mg, Carbohydrate 22 g, Protein 3 g, Sodium 330 mg, Fiber less than 1 g
Cook's Tips: If desired, 1 cup self-rising flour can be substituted for the flours, baking powder and salt. Proceed as recipe directs.
