Creamy Shortcake Biscuits
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Preheat oven in Convection Bake to 425°F (*400°F).
In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add cream. Stir until mixture forms stiff dough.
Turn dough onto lightly floured surface. Knead to mix thoroughly. Roll out dough to 1/2-inch thickness.
Using a floured 2-inch biscuit cutter, cut out biscuits. Place on ungreased cookie sheet, 1-inch apart.
Convection Bake for 6 to 9 minutes or until biscuits are golden brown.