Whipped Cream Biscuits - flour

Method

• Heat the oven to 400F and get out a large, light-colored baking sheet.
• Sift the flours, sugar, baking powder, and salt into a large mixing bowl.
• Set aside.
• Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks.
• Make a well in the dry ingredients, then pour in the cream.
• With a wooden spoon, stir briskly just until the dough coheres.
• Turn the dough out onto a lightly floured work surface.
• With floured hands, knead the dough 3 or 4 times, then pat 3/4 to 1 inch thick.
• Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them.
• Gather the dough scraps and cut them into rounds as well.
• Bake the biscuits until light golden brown, about 15 to 17 minutes.
• Transfer the biscuits to a cloth-lined basket and serve as soon as possible.
• Makes about 12 to 14 biscuits.