Obviously yours won't be green, these were for St. Patrick's Day
2 cups all-purpose flour
1 tsp. table salt
1 Tbsp. baking powder
2 tsp. sugar
1 to 1 ½ cups heavy cream
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flour, salt, baking powder, and sugar in a mixing bowl, and stir with a fork to blend. Slowly add 1 cup of the cream, stirring. Gather the dough together gently: when it holds together and feels tender, it’s ready to knead. If it feels shaggy and pieces are dry, slowly add enough cream to make the dough hold together.
Place the dough on a lightly floured counter and knead for 1 minute. Pat the dough into a rectangle about ½ inch thick. Cut into 12 squares. Bake for about 15 minutes, or until lightly browned. Serve hot.
Yield: 12 biscuits
1 tsp. table salt
1 Tbsp. baking powder
2 tsp. sugar
1 to 1 ½ cups heavy cream
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flour, salt, baking powder, and sugar in a mixing bowl, and stir with a fork to blend. Slowly add 1 cup of the cream, stirring. Gather the dough together gently: when it holds together and feels tender, it’s ready to knead. If it feels shaggy and pieces are dry, slowly add enough cream to make the dough hold together.
Place the dough on a lightly floured counter and knead for 1 minute. Pat the dough into a rectangle about ½ inch thick. Cut into 12 squares. Bake for about 15 minutes, or until lightly browned. Serve hot.
Yield: 12 biscuits
Note: These were also still good reheated two days later.
Source: The Breakfast Book
You could make them all sorts of interesting colors, just add food coloring to the cream before you mix it in.
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