Southern Cream Biscuits
Ingredients
•1-3/4 cups unbleached all-purpose flour or pastry flour•2 teaspoons double-acting baking powder
•1 teaspoon salt
•1 cup heavy cream
Preheat the oven to 450°F. Place a rack in the upper third of the oven.
Instructions
Sift the flour, baking powder, and salt into a mixing bowl.In a separate bowl, whip the cream until it is thick and beginning to peak, but not stiff. Fold the cream into the flour mixture until it is thoroughly combined.
Lightly flour your work surface. Place the dough on the work surface and pat out the dough until it is 1 inch thick. Fold it in half and pat it flat. Repeat this two more times. Lightly flour the surface and dough and roll or pat it out 1/4 inch thick.
Use a plain or decorative biscuit cutter (1-1/2 to 2 inches round). Dip the cutter in flour before cutting each biscuit. Cut - - without twisting - - 12 to 16 biscuits (yield depends on the size of the cutter). Gather leftover dough, fold the dough over, and pat flat about three times, or just until the scraps hold together. Then pat the dough until it is 1/2 inch thick and cut it into biscuits.
Place the biscuits on an ungreased baking sheet and bake about 8 to 10 minutes, or until golden brown. Serve hot.