Total TimePrep/Total Time: 25 min.
- 2 cups self-rising flour
- 1 cup heavy whipping cream
- In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits.
- Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.
Editor's NoteAs a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts1 biscuit: 213 calories, 11g fat (7g saturated fat), 34mg cholesterol, 381mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein.
Nov 11, 2019
Sorry, but these were disappointing and not nearly as tender or soft as my go to recipe that calls for butter and shortening!
Dec 13, 2018
I make these all the time!
Mar 29, 2016
Delicious and so fast and easy! I used the editor's note and added baking powder and salt to my flour. Thank you, Diane, for sharing this recipe. I used it to accompany a tuna casserole.
Sep 7, 2014
I have made these biscuits twice. I used Jovial Foods Einkorn flour, added the 1 Tbsp baking powder and 1 tsp salt since it is not a self rising flour. However it is a "soft" flour as is needed for biscuits. The result was a delicious, high, and light biscuit!
Aug 27, 2012
Not sure how this recipe is as just a biscuit, but I use it all the time for a quick pizza crust, and everybody loves it.