- 2 cups cake flour or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup shortening
- 1/3 cup heavy cream
- 1/3 cup milk
- 1 cup buttermilk
- 1 cup or more flour, for rolling
- 2 tablespoons melted butter
Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan.
Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese.
Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan.
Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.
Notes about the recipe: I've tried a lot of biscuit recipes and love my whipped cream biscuits recipe but this is even better and it's easy and fun to do with kids. It's a version of a recipe I learned from Shirley Corriher but I like mine a little less sweet and not quite as rich as hers. All you need is an ice cream scoop for shaping. And use Lily White Flour if you can get it. I keep a bag in my pantry in a zip lock bag that Shirley gave me.