Cream Biscuits

1 3/4 cups Self-Rising flour
1 cup heavy cream

Preheat oven to 450F degrees.  

Spray a baking sheet with a little nonstick cooking spray. (I prefer the baker’s kind with flour in it)

Measure out flour into a large bowl (don’t pack your measuring cup, scoop and swipe off excess flour).

Gradually stir in cream, making it a sticky dough.

Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour).

(If dough is too sticky to handle, add just a sprinkling of self-rising flour to the top.)

Fold the dough two times. 

Press or roll dough gently to about a 1/2 inch thickness.

Take your biscuit cutter (or cookie cutter in my house) and begin to cut out biscuits as close together as possible, making sure you don’t twist your biscuit cutter when cutting them out. Just press down, and pull up for best results.

Place biscuits on baking sheet.

Place biscuits (on the middle rack) in preheated oven and bake for about 10 minutes or until tops are golden brown. 

Enjoy!