Cream Biscuits Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| 3 tbs hard butter or margarine | ||
| Sour cream | 1/2 Pint | |
Directions
Sift dry ingredients into a bowl, then rub or cut in the butter until particles are fine and evenly distributed.
Stir in the sour cream with a fork.
Press mixture together in the bowl, then knead gently on a lightly floured board, about 6 times, just to smooth the dough.
Pat out, then roll to 1/4-inch thickness.
Cut with a floured round cutter, about 3 1/2-inch diameter.
Brush tops with milk and sprinkle with sugar.
Bake on a greased cooky sheet at 425F for 12 to 14 minutes.
Split while hot and spread with soft butter.
Put together with crushed sweetened fruit and top with more fruit and whipped cream.
Stir in the sour cream with a fork.
Press mixture together in the bowl, then knead gently on a lightly floured board, about 6 times, just to smooth the dough.
Pat out, then roll to 1/4-inch thickness.
Cut with a floured round cutter, about 3 1/2-inch diameter.
Brush tops with milk and sprinkle with sugar.
Bake on a greased cooky sheet at 425F for 12 to 14 minutes.
Split while hot and spread with soft butter.
Put together with crushed sweetened fruit and top with more fruit and whipped cream.
Chef
