Ingredients
- 2 cups White Lily self-rising flour
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 450°F (230°C).
- In a large bowl, mix self-rising flour and heavy cream until a dough forms.
- Turn dough onto a floured surface and gently knead just until combined.
- Pat or roll dough to about ¾-inch thickness and cut into biscuits using a cutter or glass.
- Place biscuits on an ungreased baking sheet and bake for 10–12 minutes, until tops are golden brown.
Notes
- Do not overwork the dough; handle it gently for fluffier biscuits.
- Add shredded cheese, herbs, or sugar for variation.
- Brush tops with melted butter before baking for extra richness.
- Use a glass or knife if you don’t have a biscuit cutter.
- Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
