English Cream Biscuits
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1 c. flour
2 tsp. baking powder
1 tsp. sugar
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream
1/4 c. light cream
Preheat oven to 425 deg. Sift together dry ingredients.
Stir in sour cream and light cream. Turn onto a floured surface and
knead lightly 10 times. Roll out and cut into rounds with a floured
biscuit cutter, do not twist when cutting.. Place on an ungreased
baking sheet. Bake 8 - 10 min. Makes 8
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To serve, split biscuits and butter, spread with good quality raspberry
jam and top with a small dollop of clotted cream.. delicious!
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Mock Clotted Cream #1
1 c. heavy cream
1/3 c. sour cream
1 Tbsp. powdered sugar
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Have creams at ROOM TEMP., one hr before serving whisk cream until
stiff peaks form, whisk in sour cream and sugar and continue to beat until
the mixture is very thick. Refrigerate and chill until serving time.
Experiment with your own proportions of sugar and sour cream to please
your taste.
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Mock Clotted Cream #2
1 pkg. 125 gr. cream cheese
1 tsp. vanilla
1 c. whipping cream
1 dash vanilla
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Blend all ingredients in food processor until any thicker would
be too thick. This is most like the authentic Devonshire Cream.
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