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"The simplicity of this foolproof biscuit recipe makes it a favorite of many Southern bakers. Even if you've never made your own cream biscuits, this is a recipe to try. With just one taste of these delectable biscuits, you'll never go back to expensive frozen or canned biscuits again."
~ By Tendabake
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Ingredients:
• 2 cups Southern Biscuit Self-Rising Flour
• 1 tsp sugar
• 1 cup heavy whipping cream
Cooking Instructions:
Heat oven to 450°F. Coat a baking sheet with nonstick spray or line with parchment paper.
Combine flour and sugar in large bowl. Stir in cream and mix well. Do not over mix. (Dough will be stiff.)
Turn the dough onto a lightly floured surface. Shape dough into a ball using floured hands. Handle the dough as little as possible. Press to flatten slightly and fold in half. Repeat 3 times.
Lightly roll the dough using a floured rolling pin to ½-inch thick.
Cut biscuits using a 2-inch floured biscuit cutter without twisting the cutter. Place biscuits on baking sheet so that biscuits are close together, but not touching.
Bake for 10 to 12 minutes or until biscuits are lightly browned.
Remove from oven and brush the tops with melted butter if desired.
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