Title: Whipped Cream Biscuits
Categories: Breakfast Bread
Yield: 6 Servings
| 1 | c | WHIPPED CREAM |
| 1 3/4 | c | FLOUR, SELF RISING |
MIX FLOUR AND WHIPPED CREAM WITH A FORK UNTIL DOUGH LEAVES SIDES OF BOWL.
(IF DOUGH IS TOO DRY ADD A LITTLE MORE CREAM - 1 OR 2 TEASPOONS.) TURN ONTO
A LIGHTLY FLOURED BOARD AND KNEAD TEN TO TWELVE TIMES ADDING FLOUR IF TO
STICKY. ROLL DOUGH INTO A 1/2" THICKNESS AND CUT INTO ROUNDS. PLACE ROUNDS
ON AN UNGREASED BAKING SHEET, 1" APART. BAKE AT 400 DEG F. FOR 10 TO 12
MINUTES. REMOVE AT ONCE FROM BAKING SHEET AND SERVE PIPING HOT. IF DESIRED
DOUGH CAN BE PATTED INTO AN 8" SQUARE PAN. BAKE AT 400 DEG F. FOR 12 TO 15
MINUTES. CUT INTO SQUARES.