- 1 1/2 teaspoons sugar
- 2 cups Sylvan Border Farm Flour
- 2 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 chilled butter, cut into small pieces
- 1 cup plus 4 to 6 tablespoons heavy cream
Combine dry ingredients. Add butter and blend with a pastry blender or an electric mixer. Add cream and toss ingredients with fork until just moistened. Turn out on lightly floured board; pat to 3/4-inch thickness. Cut with floured cutter, 2 inches in diameter. Bake on ungreased sheet at 400° 15 minutes, or until golden brown.
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