Gingerbread Cream Biscuits

An American-style biscuit (not a cookie!). These MUST go into the oven quickly. Do not let them sit and rise or they will not bake evenly or hold their shape. Serve with butter for breakfast or with apricot jam and whipped cream for dessert.

• Ready In: 27 mins
• Yields: 8-10 biscuits

Ingredients

• 2  cups all-purpose flour
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves
• 4  tablespoons butter, chilled
• 4  tablespoons vegetable shortening
• 1  tablespoon molasses
• 1  cup heavy whipping cream (divided)
• 2  tablespoons  coarse sugar or 2  tablespoons  vanilla sugar
• 1⁄4 cup  apricot jam (optional)
• 1⁄2 cup  whipped cream (optional)

Directions

1. Preheat oven to 450.
2. Mix flour, sugar, baking powder, salt and spices in a large bowl.
3. Cut cold butter into small pieces and cut into flour until it is in small crumbs.
4. Add shortening and cut it in well.
5. In a small bowl, put 3/4 cup plus 2 tablespoons whipping cream and molasses. Mix well.
6. Stir cream/molasses mixture into flour mixture and shape into a loose ball.
7. Pour dough onto a floured board and shape into a think patty - about 1/2 inch thick.
8. Cut dough into biscuits. Place biscuits on a lined baking sheet.
9. Brush biscuits with remaining cream and sprinkle with coarse sugar or vanilla sugar.
10. Bake for 10-12 minutes, until lightly browned and a toothpick in the center comes out clean.
11. Cool biscuits slightly on a rack for a few minutes but serve while still warm.
12. Serve split, with a dollop of jam in the middle and whipped cream on top.