These Drop Biscuits are made with only heavy whipping cream. Dough can be used for other things too. The simplicity of Drop Biscuits is that you never touch them with your hands. You mix with a spatula and drop with a spoon. Instructions: Preheat oven to 425 degrees. Empty contents of package into a medium size mixing bowl. Make a well in the middle of the bowl and add 1 1/2 cups (340 grams) of heavy whipping cream. Using a plastic spatula, gently fold the mixture until little to no dry flour remains. DO NOT OVERSTIR MIXTURE. Line a rimmed baking sheet with parchment paper. Use a ¼ cup scoop and evenly space 10 portions on the baking sheet. In a separate bowl, whisk together 1 large egg and ⅛ teaspoon (pinch) of salt. Beat well. Use a brush to apply eff wash to the 1 ortions. Apply liberally, but it is likely eff will remain. Place in the oven and bake at 425 degrees for 20 mins, rotating the pan halfway through. After 20 minutes, remove the baking sheet from the oven and place on a cooling rack for 5 minutes. Remove biscuits from parchment and enjoy. Needs: 1 1/2 cups heavy whipping cream (340 grams), 1 egg, 1 ⁄ 8 teaspoon salt, Parchment paper, Rimmed baking sheet. Tips: 1. Freezing: Should you not need 9 or 10 biscuits for your occasion, the dough may be frozen. Simply bake the number of biscuits you require. Scoop the remaining dough into portions and Place on a parchment lined baking sheet. Place this sheet in the freezer, uncovered. After Freezing, biscuits may be placed in a freezer bag for use at a later date. To bake, just follow Instructions: 425 degrees for 20 minutes. NO THAWING REQUIRED! Egg wash is optional. It helps in browning the biscuits and creates a beautiful sheen. Scoop - an ice cream scoop works well. Ingredients: Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Baking Powder (corn starch, sodium bicarbonate, sodium aluminum sulfate, and monocalcium phosphate), and Salt. Allergens: Wheat
