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Whipped Cream Biscuits
Whipped cream made these biscuits light and tender, while sour cream and butter delivered great flavor. To avoid waste — as well as the need to reroll scraps — we cut our biscuits into squares. For a savory variation of these biscuits, decrease the sugar to 2 teaspoons and skip the final sprinkle.
grams (2 cups) all-purpose flour
tablespoons white sugar
01Heat the oven to 475°F with a rack in the middle position. Line a baking sheet with kitchen parchment. In a large bowl, whisk together the flour, 1 tablespoon of sugar, the baking powder, salt and baking soda. In a second large bowl, use a whisk or electric mixer to beat the cream and sour cream to soft peaks; set aside. Scatter the butter cubes over the flour. With your fingertips, rub together until the butter is thoroughly and evenly dispersed in the flour.
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