Recipe Instructions:
Ingredients
2 cups self-rising flour
(Note: if you can't find self-rising flour, you can make your own by adding 1-1/2 tsp baking powder and 1/2 tsp salt to 1 cup flour)
1 cup heavy cream
Preheat oven to 450 degreesMethod
Measure flour into a mixing bowl. Pour in cream and quickly mix together. This will form a mass. If it seems too dry, add a little slug of milk or cream - the wetness of the dough actually helps steam up the biscuits!Pat dough ball onto a lightly floured surface and with the gentle pressure, roll out the dough - but not thin, about 1/2″ thick. Cut into rounds-at least 2″ in diameter - and place each biscuit in a greased round cake pan.Let the biscuits touch, as you place them side by side in the pan. Biscuits bake up taller and more tender when they touch, "shoulder-to-shoulder."Optional: place a sliver of cold butter on top of each biscuit before you put the pan in the oven.Bake for about 15 minutes. Tops (and bottoms) will be browned, and the biscuit interior will be white and fluffy.Serve immediately, with butter, sorghum, honey, blueberry preserves.Makes 8-12 biscuits
