Substituting UHT cream for regular cream
I would like to make cream biscuits, but have not been able to find regular, U.S.-style cream here in small town Chile. The only cream I've seen here is UHT and comes in TetraPak containers. It is much thicker than the cream we have in the US, almost like frosting, and has a lot of ingredients with long names that are presumably thickeners, stabilizers, and preservatives. I tried to make whipped cream with it once and it was a big flop, so I know it doesn't always behave like non-UHT cream. I'm worried that the unusual thickness of the UHT cream will throw off the ratio of flour to liquids and the biscuits will come out dry. Have any of you tried baking with UHT cream and noticed any differences?
If the town were a little smaller, I would set out in search of cows, but my current location is ever-so-slightly too urban for that strategy.
I found another post on this forum asking more or less the same thing, but the answers there all revolved around substituting water buffalo milk, which is definitely not available here.