Description
Quick, fluffy, and melt-in-your-mouth biscuits made with just self-rising flour and heavy cream. These Southern-style beauties bake in 15 minutes and are perfect for breakfast, brunch, or comforting dinners.
Ingredients
2 cups White Lily self-rising flour
1 cup heavy whipping cream
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Whisk the flour lightly in a mixing bowl to aerate.
3. Add the cold heavy cream and stir gently with a spatula until a soft, shaggy dough forms.
4. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12–15 minutes until the tops are golden and the bottoms are crisp.
6. Serve warm with butter, jam, or your favorite savory spread.
Notes
Do not overmix the dough—gentle handling is key for tender biscuits.
Use an ice cream scoop for evenly sized biscuits.
Flash-freeze biscuit mounds and bake directly from frozen—just add 2–3 minutes to bake time.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 1
- Sodium: 150
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 3
- Cholesterol: 35