Sugar biscuits inspired by the Canterbury Shaker Village

These sugar biscuits were inspired by a recipe in "The Best of Shaker Cooking". I changed the recipe ever so slightly by using half and half instead of the heavy cream that was called for. I guess I should take credit for lightening up the recipe and sparing everyone from excess poundage, but I just didn't have cream in the fridge, so there you go.

Ingredients * 2 cups unbleached flour, sifted * 1 Tbsp baking powder * 1/2 tsp salt * 1 cup 1/2 & 1/2 (or heavy cream) * 1/4 cup brown sugar



Sift the dry ingredients together. Whip the cream for a minute or so and mix into the dry ingredients. Place dough on a floured counter and knead 10 times. Roll out to 1/2 inch thickness and cut out biscuits (8-12 depending on size).



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Sprinkle the brown sugar on the biscuits and place on a sheetpan - I used parchment paper for easy clean up. Bake for 10-12 minutes at 425 degrees until golden brown. Remove from the oven and cool on a wire rack, unless you have some butter handy. You could split one open and spread some butter or cream cheese in there and enjoy the fruits of your labor.