<span style="font-style: italic">this the "skeleton" I use to create the biscuits but it still needs some tweaking, IMO. The biscuits are flaky and taste fantastic but they dont rise as much as I want.
Next step is to incrementally increase the baking powder and see how it goes or dahJah can come say what he does differently</span>
<span style="font-weight: bold">Sweet Cream Biscuits</span>
1 3/4 c self rising flour
1 tablespoon sugar
1 tablespoon baking powder
dash of salt
6 tablespoons chilled unsalted butter, cut into pieces
3/4 c rum creme or heavy cream
preheat over 450F
-sift flour, sugar, baking powder and salt together in large bowl.
- cut chilled butter with a fork or pastry cutter into flour mixture.
-mix until the flour looks like coarse meal
-make a well and add cream to centre
-fold into flour until just mixed and then roll out on lightly floured surface.
-cut biscuits out
-brush with melted butter
bake for 20mins
Next step is to incrementally increase the baking powder and see how it goes or dahJah can come say what he does differently</span>
<span style="font-weight: bold">Sweet Cream Biscuits</span>
1 3/4 c self rising flour
1 tablespoon sugar
1 tablespoon baking powder
dash of salt
6 tablespoons chilled unsalted butter, cut into pieces
3/4 c rum creme or heavy cream
preheat over 450F
-sift flour, sugar, baking powder and salt together in large bowl.
- cut chilled butter with a fork or pastry cutter into flour mixture.
-mix until the flour looks like coarse meal
-make a well and add cream to centre
-fold into flour until just mixed and then roll out on lightly floured surface.
-cut biscuits out
-brush with melted butter
bake for 20mins



mi still haffee put de ting inna bowl an mix an ting enuh

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