Description
Quick, fluffy biscuits made with only self‑rising flour and heavy cream.
Ingredients
- 2 cups (about 10 ½ oz) self‑rising flour
- 1¼ cups heavy whipping cream (plus more for brushing)
Instructions
- Preheat oven to 450 °F (230 °C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the self‑rising flour and heavy whipping cream, stirring until the dough is just combined but still a bit lumpy.
- Turn the dough onto a lightly floured surface. Gently form into a loose ball; use more flour if it’s too sticky.
- Roll or pat the dough to about ¾‑inch (≈2 cm) thickness. Use a 2¼‑inch (≈5.5 cm) round cutter to cut out rounds, dipping the cutter in flour between cuts. Reroll scraps to make about 12 biscuits.
- Place biscuits about 2 inches apart on the prepared baking sheet. Lightly brush the tops with additional cream.
- Bake until golden brown, about 12 minutes. Serve warm.
Notes
- Use minimal handling to keep biscuits tender and flaky.
- Serve warm with salted butter and honey, or sprinkle sugar and top with macerated strawberries for a shortcake twist.
- You can freeze baked biscuits and reheat in the oven later.
Nutrition
- Serving Size: 1 biscuit
- Calories: 98 kcal
- Sugar: 0 g
- Sodium: 153 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 18 mg
