Yield: 8-9 biscuits
2 Cups All-Purpose Flour, soft flour such as Martha White if available
3 Teaspoons Baking Powder
1/4 Cup Sugar
1 Teaspoon Salt
1/4 Cup Vegetable Shortening
2/3 Cup Heavy Cream *
1 Cup Buttermilk **
3 Tablespoons Butter, melted
1. Preheat oven to 425 F.
2. Put rack slightly below center.
3. Spray 8 or 9" round pan with non-stick spray.
4. In large bowl, stir together flour, baking powder, sugar, and salt. Work shortening in with fingers until there are no large lumps.
5. Gently stir in heavy cream, then some buttermilk until dough resembles cottage cheese.
6. Scoop dough into pan using a round ice cream or tablespoon into prepared pan with scoops of dough touching each other.
7. Bake for 20-25 min. or until lightly browned.
8. Brush with melted butter.
9. Invert onto 1 plate and then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove.
10. Serve immediately with butter or your favorite preserves.
NOTE: If you don't have heavy whipping cream and/or buttermilk on hand, you can use these generally accepted substitutes with good success.
* Heavy Cream Substitute - Melt 1/3 cup butter and let it cool but not harden. Pour into 3/4 cup milk, room temperature. It's okay if the butter hardens when you pour it into the milk.
** Buttermilk Substitute - Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
HEALTHY SLANT - You can substitute low-fat milk for heavy whipping cream and buttermilk, but I must tell you that the crumb of the biscuit is not as tender. And of course, you can elimate the butter basting at the end, if you must.