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Whipped Cream Biscuits

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
  1. 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.
  2. 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.
  3. 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.