Whipped Cream Biscuits

Way back when I started this blog I shared a recipe for 2 Ingredient Scones.  I had seen the recipe and had to try it.  They turned out surprisingly well and I loved how simple it was to make them.

I have a great recipe for biscuits that I got from my mother.  LOVE them!  But I'm a recipe junkie and whenever I tell my husband I've found another biscuit recipe that I want to try he says, "Why mess with perfection?".  So I've held off. Until now.

My sister, Sheila, the same one that shared Diana's delicious casserole with us recently, told me she'd tried a new recipe that were on a par with Mom's.  She does not lie. And these actually require less work because the shortening, eggs and milk are replaced with plain old whipping cream which reminds me of the simplicity of the scones.

Sheila found this in the recipes section of www.familyfun.com.

Ethereal Whipped-cream Biscuits

1 cup flour
1 cup cake flour*
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/3 cups cold heavy cream

Step 1
Heat the oven to 400 and get out a large, light-colored baking sheet.  Test Kitchen Tip:  Don't use a dark or nonstick sheet, or the biscuit bottoms will burn.
Step 2
Sift the flours, sugar, baking powder, and salt into a large mixing bowl. Set aside.  Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks.  Make a well in the dry ingredients, then pour in the cream.  With a wooden spoon, stir briskly just until the dough coheres.

Step 3
Turn the dough out onto a lightly floured work surface.  With floured hands, knead the dough 3 or 4  times, then pat 3/4 to 1 inch thick.
Step 4
Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them.  Gather the dough scraps and cut them into rounds as well.

Step 5
Bake the biscuits until light golden brown, about 15-17 minutes. Transfer the biscuits to a  cloth-lined basket and serve as soon as possible.  Makes about 12-14 biscuits.

* To make your own cake flour remove 2 tablespoons of flour from a measured cup of flour, replace with 2 tablespoons of cornstarch.

Instead of making 12-14 small biscuits, I made 6 large ones.  So instead of a baking sheet, I used a small casserole dish with sides to help contain the biscuity goodness.  Because of their size I also let them cook about 5 minutes longer.

These are so good Coco was willing to trade her Tiny Frog for an opportunity to lick the plate!

If you've got a favorite biscuit recipe - please share it in the comments!