- Preheat oven to 500F
- Spray a baking sheet with a little nonstick spray.
- Measure out flour into a large bowl.
- Gradually stir in cream, adding enough to moisten flour to a sticky dough.
- Mix gently then turn dough out onto a lightly floured surface. If it is too sticky to handle, add just a sprinkling of self-rising flour to the top.
- Fold the dough two times to form a ball.
- Pat or roll dough gently to a ½” thickness. It is not rolled out into a big sheet. Just press it out gently with your hands leaving the dough fairly thick.
- Dip the biscuit cutter in a bit of the flour. Cut out biscuits as close together as possible. DO NOT TWIST the cutter. Just press down and pull up. Cut all you can then roll it back up and spread the dough again. The dough gets tough after 2 cuttings.
- Place biscuits on prepared cookie sheet. Brush the tops with melted butter.
- Cook on the middle rack for 8-10 minutes or until golden brown.
Tips
For soft sided biscuits: Place biscuits touching each other on the pan.
For slightly crisper sides, separate the biscuits on the pan.
Biscuit dough does not need to be kneaded except just to form a ball.
To Store: Cool biscuits completely. Wrap in plastic wrap or place in freezer storage containers. Biscuits can be frozen for up to one month.
To Reheat: Place biscuits on baking pan and bake 5 – 10 minutes at 400°F. Refrigeration is not recommended.