How to Make Cream Biscuits

Ingredients:

• 2 cups self-rising flour
• 1 tablespoon white sugar
• 1 cups heavy whipping cream
• 2 tablespoons butter, melted (or as needed)

Directions:

1. Preheat your oven to 500F (260C) and move an oven rack to the center position. Line a baking sheet with aluminum foil.
2. In a mixing bowl, combine the self-rising flour and sugar. Gradually stir in the cream until the flour is mostly incorporated, and the dough becomes wet and sticky.
3. Turn the dough out onto a well-floured surface. Gently press the dough into a rectangle about -inch thick. Use a bench scraper to fold the dough into thirds, then press it into a thick rectangle again.
4. Roll out the dough into a 6x10-inch rectangle, keeping it about -inch thick. Use a 3-inch biscuit cutter to cut out rounds from the dough.
5. Press the dough scraps together gently, form into a thick disk, and roll out to -inch thickness. Cut out 3 more biscuits. If there is any leftover dough, press it flat and cut one more biscuit.
6. Arrange the biscuits on the prepared baking sheet. Brush the tops generously with melted butter.
7. Bake in the preheated oven for 10 to 12 minutes, or until the biscuits are golden brown.
8. After baking, brush the hot biscuits with melted butter once more. Let them cool for 2 to 3 minutes before serving.

Chefs Note: You can make your own self-rising flour by sifting together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.

Nutrition Facts (per serving):

• Calories: 237
• Fat: 16g (20% DV)
• Saturated Fat: 10g (49% DV)
• Cholesterol: 55mg (18% DV)
• Sodium: 347mg (15% DV)
• Carbohydrates: 21g (8% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 1g
• Protein: 3g (6% DV)
• Calcium: 108mg (8% DV)
• Iron: 1mg (7% DV)
• Potassium: 59mg (1% DV)