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Buttery Breakfast Biscuits




Source of Recipe


gilly


List of Ingredients




2 cups Hodgson Mill white flour
1 tablespoon sugar
1 tablespoon Clabber Girl Baking Powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup margarine or butter
3/4 cup whipping cream, half-and-half cream, light cream, or milk


Recipe



In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs. Make a well in center; add cream all at once. Using a fork, stir just till moistened.

On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts.



Place biscuits on an ungreased baking sheet. Bake in a 450° oven for 10 to 12 minutes or till golden brown. Serve warm. Makes 10 to 12.

Almond Buttery-Biscuit Twists: For filling, in a small bowl beat 1 egg white, 1/2 cup almond paste, and 1/4 cup packed brown sugar with an electric mixer till smooth; set aside.

Prepare dough for Buttery Breakfast Biscuits as directed above, except pat or roll dough into a 15 x 9-inch rectangle. Spread filling over dough. Fold dough lengthwise in half to make a 15 x 4 1/2-inch rectangle. Cut rectangle into fifteen 1-inch-wide strips. Holding a strip at both ends, twist in opposite directions twice. Place twisted strips 1 inch apart on a greased baking sheet, pressing both ends down. Bake in a 450° oven for 10 to 12 minutes or till golden brown. Remove twists from baking sheet. If desired, drizzle warm twists with Powdered Sugar Icing. Makes 15.