These are fast, easy and delicious biscuits that work for breakfast or even as a dessert when you serve them toasted with a scoop of ice cream and some fresh fruit. I often use them for strawberry shortcake because they're fast and easy.
NOTE: If you don't have self-rising flour, you can use all-purpose flour. Simply add 3 teaspoons baking powder and 1 teaspoon salt to 2 cups all-purpose flour.
EASY WHIPPING CREAM BISCUITS
Prep Time: 15 minutes Cook Time: 12-15 minutes
2 cups self-rising flour plus 2 tablespoons, reserved
1 cup heavy whipping cream
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper. Mix all ingredients together just until moistened. Using the reserved flour, dust the work surface. Turn the dough out. Knead 2 times only, folding the dough over on top of itself. Flour the rolling pin and roll out the dough to about ½ inch thickness. Flour a biscuit cutter and cut out circles or cut the dough into squares. Place on prepared sheet. Make sure the edges barely touch as you place them on the pan. That way, they will help each other rise. Bake for 12-15 minutes or until golden brown.
Makes about a dozen.