White Lily flour is widely used throughout the South. Made with only soft winter wheat, it is finer, lighter, and whiter than other types of flour.

　　

Ingredients

makes 30

　　2 1/2 cups White Lily all-purpose flour, plus more for the work surface

　　1 tablespoon plus 1 teaspoon baking powder

　　1/2 teaspoon salt

　　2 cups heavy cream

　　3 tablespoons unsalted butter, melted

　　

Step 1

Preheat the oven to 450°F. Whisk together the flour, baking powder, and salt in a bowl. Pour in the cream; stir with a wooden spoon until just combined. The dough will still be wet and tacky.

　　

Step 2

Turn out the dough onto a well-floured work surface, and pat into a square about 1/2 inch thick. Let rest about 5 minutes.

　　

Step 3

Using a 2-inch round biscuit cutter, cut out 24 rounds. Gather together the scraps; pat into a square, and cut out more rounds. Place on a baking sheet, and bake until golden on the tops, 12 to 14 minutes. Remove from the oven; immediately brush the tops with butter. Transfer to a wire rack to cool. Serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.