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About the Recipe: So easy; so simple! You will even stop buying the biscuits in a tube when you taste how delicious they are. They are crisp yet soft and full of butter flavor. Yummy!
Recipe by: James Beard, Beard on Bread, Alfred A. Knopf, Inc. 1973
“We had a reputation at home for very special biscuits, which were made by our Chinese cook, who was with us for many years. After he left us, they became a standard item in our household, and I still make them very often. The secret of their unique quality is this. They use heavy cream instead of butter or shortening.”
Cook’s Note: The flour you use will probably make a difference in the type of biscuit you make. I tried both all-purpose and bread flour. I didn’t add all the flour at one time and used only 1-3/4 cup for the first mixing. Then I added the additional flour until soft dough formed. I used greased round pans and left room between the biscuits.