Little Cream Biscuit
A dish where pastry flour and baking powder do the work.
contains glutencontains dairy
Ingredients
US
Metric
- 470 ml pastry flour
- 20 ml baking powder
- 1 ml salt
- 15 ml Cottolene
- 180 ml rich cream
Make it lactose-friendly
- 3/4 cup of rich cream → lactose-free cream or coconut cream
Steps
- PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven.
Nutrition (estimated, per serving)
| Calories | 424 |
|---|---|
| Protein | 10.4 g |
| Fat | 12.3 g |
| Carbs | 67.5 g |
| Fiber | 2.3 g |
| Sodium | 892 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States