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1
Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan.
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2
Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain.
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3
With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes.
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4
The dough should be very wet and look like cottage cheese.
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5
Place the 1 cup of flour on a sheet pan with a wall and flour your hands.
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6
Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full.
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7
Carefully toss the scoops of batter in the flour.
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8
Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan.
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9
Bake in the center of the oven for 15 to 20 minutes.
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10
As you take them from the oven brush them with melted butter and serve them hot with butter and jam.
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11
Notes about the recipe: I've tried a lot of biscuit recipes and love my whipped cream biscuits recipe but this is even better and it's easy and fun to do with kids.
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12
It's a version of a recipe I learned from Shirley Corriher but I like mine a little less sweet and not quite as rich as hers.
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13
All you need is an ice cream scoop for shaping.
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14
And use Lily White Flour if you can get it.
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15
I keep a bag in my pantry in a zip lock bag that Shirley gave me.
