Ingredients:

  • 2 cups Self-Rising Flour
  • 1 cup Cold Heavy Whipping Cream
  • 1 tablespoon Granulated Sugar (optional)
  • 2 tablespoons Unsalted Butter, melted (for brushing)
  • Pinch of Salt (if not using self-rising flour)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a standard baking sheet with parchment paper.
  2. In a large mixing bowl, lightly whisk the self-rising flour, and optional sugar or salt, to ensure the ingredients are evenly distributed and lump-free.
  3. Pour the cold heavy cream into the center of the dry ingredients.
  4. Using a spatula or wooden spoon, fold the mixture together until just combined. Stop mixing the moment dry streaks disappear. The dough will be very shaggy and wet.
  5. Lightly flour a work surface. Turn the shaggy dough out onto the surface. Gently pat the dough into a thick square or rectangle, about 3/4 inch (2 cm) thick.
  6. Fold the dough over onto itself once (like folding a letter) to create layers. Pat it back down to a thickness of about 1 inch (2.5 cm).
  7. Dip the biscuit cutter in flour and press straight down through the dough. Crucially, do not twist the cutter, as this seals the edges and prevents rising.
  8. Place the cut biscuits onto the prepared baking sheet, ensuring the sides are touching. Reroll scraps minimally and cut the remaining biscuits.
  9. Brush the tops of the biscuits lightly with the melted unsalted butter.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and the biscuits have nearly doubled in height. Serve warm.