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WHIPPING CREAM BISCUITS




Source of Recipe


A VERY OLD FLOUR SACK


Recipe Introduction


FOR PAN BISCUITS...PAT DOUGH EVENLY IN UNGREASE SQUARE PAN; 8X8X2 INCHES. BAKE 12 TO 15 MINUTES.16 BISCITS


List of Ingredients




1 3/4 CUPS SELF-RISING FLOUR
1 CUP WHIPPING CREAM

Recipe



HEAT OVEN TO 450 DEGREES.
MIX FLOUR AND WHIPPING CREAM WITH A FORK UNTIL DOUGH
LEAVES SIDES OF BOWL AND ROUNDS UP INTO A BALL.
IF THE DOUGH IS TOO DRY, MIX IN 1 TO 2 TEASPOONS ADDITIONAL
WHIPPING CREAM.
TURN DOUGH ONTO LIGHTLY FLOURED CLOTH-COVERED BOARD.
KNEAD 10 TIMES, SPRINKING WITH FLOUR IF DOUGH IS STICKY.
PAT DOUGH TO 1/2 INCH THICK.
CUT WITH FLOURED 2 INCH BISCUIT CUTTER.
ABOUT 12 BISCUITS
PLACE ABOUT 1 INCH APART ON UNGREASE COOKIE SHEET.
BAKE 12 MINUTES UNTIL GOLDEN BROWN.