Recipe by Aroostook
This uses cake flour!! From Good Housekeeping by request
Top Review by shirley.brown
These were so horrible they could not be eaten. First they did not rise at all and secondly after 15 minutes the bottoms were brown but not the tops and the middle was gooey. Worst of all they had a very sour taste. Could that be because the amount of cream of tartar is wrong? Or, could it be that the unsalted was old? It did not look right when I took it out of the box.
- 1 cup cake flour (not self-rising)
- 1 cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, chilled, cut in 1/4 " cubes
- 3⁄4 cup half-and-half
Directions See How It's Made
- Position a rack in the center of the oven, and preheat to 400°F.
- In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt.
- Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles small peas.
- Add the half and half, and stir gently just until a soft dough forms.
- Knead the dough in the bowl a few times, just until smooth.
- Do not overwork the dough.
- On a floured work surface, roll out the dough to 3/4-inch thickness.
- Using a 3-inch round cookie cutter, cut out biscuits, Gather up the scraps, reroll, and repeat the procedure until 12 biscuits are cut out.
- Transfer the biscuits to an ungreased baking sheet.
- Bake until biscuits are golden brown, 12 to 15 minutes.
- Serve hot.
- Makes 1 dozen.