You are here

Creamy Shortcake Biscuits

Gadget.Cook's picture
  All purpose flour 2 Cup (32 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2438 Calories from Fat 1138

% Daily Value*

Total Fat 128 g196.4%

Saturated Fat 82.3 g411.5%

Trans Fat 0 g

Cholesterol 452.4 mg150.8%

Sodium 2035.3 mg84.8%

Total Carbohydrates 273 g91%

Dietary Fiber 6.8 g27.1%

Sugars 80.6 g

Protein 26 g52.6%

Vitamin A 28.1% Vitamin C

Calcium 92.1% Iron 70.8%

*Based on a 2000 Calorie diet

Creamy Shortcake Biscuits Recipe