Gingerbread Cream Biscuits

• 2 cups all-purpose flour
• 12 cup sugar
• 1 tablespoon baking powder
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon ground nutmeg
• 18 teaspoon ground cloves
• 4 tablespoons butter, chilled
• 4 tablespoons vegetable shortening
• 1 tablespoon molasses
• 1 cup heavy whipping cream (divided)
• 2 tablespoons coarse sugar or 2 tablespoons vanilla sugar
• 14 cup apricot jam (optional)
• 12 cup whipped cream (optional)

1. Preheat oven to 450.
2. Mix flour, sugar, baking powder, salt and spices in a large bowl.
3. Cut cold butter into small pieces and cut into flour until it is in small crumbs.
4. Add shortening and cut it in well.
5. In a small bowl, put 3/4 cup plus 2 tablespoons whipping cream and molasses.
6. Mix well.
7. Stir cream/molasses mixture into flour mixture and shape into a loose ball.
8. Pour dough onto a floured board and shape into a think patty - about 1/2 inch thick.
9. Cut dough into biscuits.
10. Place biscuits on a lined baking sheet.
11. Brush biscuits with remaining cream and sprinkle with coarse sugar or vanilla sugar.
12. Bake for 10-12 minutes, until lightly browned and a toothpick in the center comes out clean.
13. Cool biscuits slightly on a rack for a few minutes but serve while still warm.
14. Serve split, with a dollop of jam in the middle and whipped cream on top.

flour, sugar, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, butter, vegetable shortening, molasses, heavy whipping cream, coarse sugar, apricot, whipped cream

Taken from www.food.com/recipe/gingerbread-cream-biscuits-450752 (may not work)