Paisley’s Whipping Cream Biscuits

  • Yield: 24 to 30 servings

Ingredients

4cups White Lily self-rising flour
3cups whipping cream
1/3cup turbinado sugar

Instructions

  1. Dry ingredients first. Make a well and add the whipping cream.
  2. Fold with wooden spoon until ingredients are together. (don’t over mix)
  3. Drop dough in a ball on floured surface.
  4. Use rolling pin & push dough out into a circle  Flour pin and top of dough while rolling. “Dough is very sticky.”
  5. Roll and shape to 1/2 inch thickness. Cut with biscuit cutter.   Cut into 24-30 square biscuits, or use a cookie cutter, “petite size is best”
  6. Place squares on parchment dusted with flour on a cookie sheet.
  7. Brush tops w Whipping cream & sprinkle Turbinado. Bake at 425 for about 10-12 minutes.
  • http://teaspooncomm.com/teaspoonofspice/2013/12/3-ingredients-eggnog-scones/ 3-Ingredient Scones For Last Minute Guests - Teaspoon of Spice

    […] original recipe for Paisley’s Whipping Cream Biscuits in Relish magazine; it’s just self-raising flour plus cream. That’s […]

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