Tiny Cream Biscuits

There is a traditional recipe for cream biscuits, but I find that a whole biscuit is too much for a guest as a side bread at supper. Here, you can use a shot glass as your biscuit cutter and serve these small puffs of fatty pastry with accoutrements to your heart's content.

Tiny Cream Biscuits
Yield: About 20 biscuits
Prep Time: 5 minutes
Cook Time: 15 minutes

• 1/2 stick unsalted butter, chilled and cubed
• 2 tbsp. chilled vegetable shortening (recommended: Crisco baking sticks)
• 1 tsp. sugar
• 1 tsp. salt
• 2 cups all purpose flour
• 1/2 cup very cold heavy cream or half and half (please, use heavy cream...)

Pre-heat oven to 400 degrees. In the bowl of a food processor, pulse the flour, sugar, salt, and fat about 10 times... until the texture is that of a coarse meal. Gradually pulse in the cream until a ball of dough forms. Turn out on to a floured surface.

Roll the dough into a 1-inch thick layer and cut into small biscuits with a shot glass or roughly with a paring knife.

Lay in a single layer on a baking sheet and bake for 15 minutes until golden brown. Cool for 10 minutes and serve warm.