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Since there is no shortening to cut in, these light, airy biscuits are quick and easy to make. Time the baking so that they're out of the oven when you sit down to eat. -Linda Murrow, Aurora, Colorado
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 173 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 248 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Whipped Cream Biscuits in Reminisce November/December 2001, p50
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Reviewed on May. 21, 2011 by flippinmusician
You might need an extra splash of cream to make all of the flour come together. Make sure you don't roll the dough too thick, or you'll end up with some REALLY big biscuits. This recipe is quick and easy; I will be using it again!
Reviewed on Oct. 01, 2010 by francine allen
Had some left over heavy cream and was on this site looking for a way to use it. Found this recipe, tried it and loved the results. This is my new favourite recipe for biscuits!
Reviewed on Apr. 24, 2008 by jawilkin
I must tell you, that I was "in a hurry", and I don't keep "self-rising" flour on hand. We were having "pork chops and fried apples" for supper, and I wanted homemade biscuits...like I said, I was in a hurry....these turned out great! An easy way to fix biscuits and just the right amount. Will definitely make again & again.
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