Ingredients:

  • 1-3/4 C self-rising flour
  • 1 C heavy cream
  • 1/4 C butter – melted – for tops of biscuits

Directions:

  1. Preheat oven to 500F degrees – yes, that is the correct temperature
  2. Spray a baking sheet with a little non-stick cooking spray – set aside
  3. In a large bowl, add flour (make sure to measure it properly – do not pack the flour
  4. Gradually stir in cream, adding enough to moisten flour to a sticky dough
  5. Mix gently – it will be sticky
  6. Then turn dough out onto a lightly floured surface – use the self-rising flour – if it is too sticky to handle, add just a sprinkling of self-rising flour to the top
  7. Fold the dough a couple of times to form a ball
  8. Pat or roll dough gently to a 1/2″ thickness – leaving the dough fairly thick
  9. Take your biscuit cutter and dip it in a bit of the self-rising flour – this will keep it from sticking to the dough as it cuts
  10. Cut out 3 biscuits as close together as possible – do not twist your biscuit cutter when cutting them out – just press down and pull up
  11. Roll the dough back up and spread it out again
  12. Cut out 3 more biscuits as close together as possible – do not twist your biscuit cutter when cutting them out – just press down and pull up
  13. Don’t cut the dough more than twice – the dough starts to get tough after that and it changes the texture – so two cuttings (6 biscuits) will be the maximum (*see Notes below) – discard remaining dough
  14. Place biscuits on your prepared cookie sheet (*see Notes below)
  15. Brush the tops of the biscuits with a bit of melted butter
  16. Place the baking sheet on the middle rack in your preheated 500 degree oven
  17. Bake for about 8 – 10 minutes or until tops are golden brown 
  18. Remove from oven and brush tops of biscuits with a little more melted butter and serve while warm

Notes:

  1. This recipe does not double well – if you want more than 6 biscuits, repeat the recipe from the beginning – do not use the remaining dough
  2. For soft biscuit sides, place biscuits close to each other with sides touching
  3. For slightly crispier sides, place biscuits apart
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