Ingredients (6 Servings)
2 cups White Lily self-rising flour (or any self-rising flour)
1 cup heavy whipping cream
Prep & Bake Time
Prep Time: 5 minutes
Bake Time: 12–15 minutes
Total Time: 20 minutes
Yield: 10–12 biscuits
Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Step 2: Mix the Dough
In a large bowl, stir together self-rising flour and heavy cream until just combined. The dough will be slightly sticky.
Step 3: Shape the Biscuits
Turn the dough onto a floured surface. Gently pat into a ¾-inch thick rectangle. Use a biscuit cutter (or a floured glass) to cut out rounds. Re-roll scraps to cut more.
Step 4: Bake
Place the biscuits on the baking sheet close together for soft sides or spaced apart for crispier edges.
Bake for 12–15 minutes or until golden brown on top.
Step 5: Serve Warm
Brush with melted butter if desired and serve immediately.
