Whipped Cream Biscuits a la Boston's Own Spenser

Never heard of Whipped Cream Biscuits before?  Neither had Marash Girl, until reading along in  MORTAL STAKES by Boston's own mystery writer Robert B. Parker, Marash Girl learned that Whipped Cream Biscuits are, in fact, possible to make, and easy to make as well! She decided to look up the recipe on the internet.

At TasteofHome dot com she found the recipe. recorded below  Marash Girl wanted to bake them for Thanksgiving, whipping up double the amount of heavy cream, half to be used for the Whipped Cream Biscuits, the other half to serve over the pies that her guests are bringing for dessert.

The only problem was that when she went to Shaw's Supermarket late last night looking for heavy cream so that she could record the results of her test here today, all she found was heavy cream with heavy preservatives.  Refusing to buy admittedly chemically treated heavy cream, she decided to pass for the moment and simply offer you, dear reader, the recipe (below).  If you're planning to attempt this recipe in your own kitchen, just be sure you read the ingredients printed on the box of heavy cream before you purchase . . .  Marash Girl's recommendation?  Hold out for the pure stuff.  Wonder if Spenser used the pure stuff . . .


Whipped Cream Biscuits Light and fluffy
      1 cup all-purpose flour

• 1-1/2 teaspoons baking powder
  
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream, whipped

Nutritional Facts
1 serving (1 each) equals 173 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 248 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. 

Directions

1. Preheat oven
2. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. 
3. Place on an ungreased baking sheet. Bake at 425° for 10 minutes or until lightly browned. Serve warm. 
4. Yield: 5 biscuits.