Joy of Cooking: 75th Anniversary Edition - 2006
Cream Biscuits or Shortcakes
Page 639
Cuisine: North American | Course Type: Breads
(1 review)
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Recipe Reviews
Cooksbakesbooks from Lincoln, NE
This makes a good cream-based biscuit. The dough is very easy to put together because the fat in it comes from cream only; you do not have to work butter or shortening into this dough. This recipe has no eggs in it. It is good used as the basis for strawberry, or other fruit, shortcake, as the title implies. Be careful not to overbake the biscuits or they will be tough and won't taste good, either.
Egg-free.
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