1 1/2 cups King Arthur Unbleached Self Rising Flour
3/4 cup heavy whipping cream
1/8 to 1/4 tsp. salt, optional; for a saltier biscuit
Directions
Preheat the oven to 450 degrees F, with a rack in the top third. Mix the flour and cream until smooth and cohesive.
Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet/ a tbsp. cookie scoop works well here. Leave a couple of inches between them.
Brush the tops with cream, milk, or water, this will help them rise.
Bake the biscuits for 10 mins, or until they're light golden brown on top. Break one open - it should be baked all the way through.
Remove the biscuits from the oven, and serve them warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Yields 12 biscuits
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