Buttery Breakfast Biscuits

Buttery Breakfast Biscuits

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
Make a well in center; add cream all at once.
Using a fork, stir just till moistened.
On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness.
Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet.
Bake in a 450 oven for 10 to 12 minutes or till golden brown.
Serve warm.
Makes 10 to 12.