Friday, June 29, 2012

Heavy Cream Biscuits

When I first married into the Baker family, I was determined to make biscuits like my mother-in-law. Her biscuits were the best biscuits I had ever tried. However, every time I made the biscuits, they tasted like baking powder. I almost gave up until I finally realized that the reason they were tasting so metallic-like is because I was using a cheap brand of baking powder that contained aluminum. Don't make the same mistake I did over and over again, and buy aluminum-free baking powder!

Follow this recipe for easy-to-make and fabulous biscuits!

Yields 6 biscuits

♦ 2 cups flour
♦ 3 1/2 teaspoons of ALUMINUM-FREE baking powder
♦ 1/2 teaspoon salt
♦ 1 tablespoon of Sugar (optional for a sweeter biscuit)
♦ Heavy Cream

Preheat oven 450 degrees.

Mix together all ingredients except for heavy cream in a large bowl. Add heavy cream and gently stir with a fork until the mixture can form a dough ball. Roll out dough on a floured surface, 3/4 inch thick. Use a round cookie cutter to cut out biscuits.

Bake biscuits on top rack in oven for 10-15 minutes until tops are golden brown.

When biscuits come out of oven, immediately spread butter over the tops. Enjoy.

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