The recipe makes a minimum of a dozen biscuits and more. Reshape, roll down with a pin the left over dough until all used. These biscuits are fantastic for breakfast or a brunch. They never last long in the house. In the event that you do not have a pastry cutter I suggest using the mouth of a glass.
- 3 tbsp. or more of melted butter
- 2 cups of home baking flour
- 1 tbsp. of baking powder
- 1/2 teaspoon salt
- 350 ml of heavy cream (whipping cream)
- In a bowl add the flour, baking powder and the salt
- Add the cream and mix until the flour is moist. Don’t over mix
- Tip the dough onto a floured surface
- Flatten with a rolling-pin to 1 or 1/2 cm thickness. You have no rolling-pin? No worries use a bottle.
- Using a pastry or cookie cutter cut the dough in 6 centimeters diameter rounds
- Place the biscuits on a baking sheet and let them rest for about 15 minutes.
- Brush the top, even shower if you can, each biscuit with a good amount of melted butter
- Bake in an 180 degrees oven for 15 minutes or until light golden on top.
Tips: Be attentive while baking at high altitude. Nairobi is about 1600 meters above sea level, even I think Westlands is higher. Anyway, it means that when you bake the timing may be longer, the baking powder will make the biscuits raise higher and make them dryer due to the fast evaporation of moisture. So watch any baking until you get used to it.