Self Rising Flour, Heavy Whipping Cream, DONE! I love this recipe. The resulting biscuits are tender and perfect as a base for biscuits and sausage gravy. Start with about 2 cups of the self rising flour and the small 1/2 pint of cream. For those not familiar with these ingredients, the flour is already sifted with baking powder and salt, so the leavening ingredients are already inside. The whipping cream is the heaviest of the creams and you will need to open the carton and actually spoon the butter-like fat from the sides. This is not an indication of freshness, it is an indication of richness! (A good test for spoilage is smell. )
Pour the cream over the flour while mixing with a fork. Continue mixing until a soft dough ball forms. If it is too sticky, add a couple extra Tablespoons of flour, if it is too dry and won't clump, add a little milk or water.
Next, turn the dough ball out onto a lightly floured surface and pat flat with flour-dusted fingers. No need to even roll out. Cut with a sharp cutter into biscuit sized circles. DO NOT TWIST AS YOU CUT! Bonus tip: if you twist while cutting, your biscuits will rise up lopsided. I did this on purpose with the biscuit pictured on the right. See how it is uneven, shorter, and unattractive?
Pop into a 425 F degree preheated oven on a cookie sheet, I line with parchment paper for ease of clean up. They will take 15-25 minutes, depending on your desired doneness. You may egg wash for a nice appearance before cooking.
Serve with fried chicken and gravy, breakfast sausage and gravy, or just with honey and butter.
