Biscuits are a staple here in the south and there are so many ways to make them. Let's see....Beat Biscuits, Buttermilk Biscuits, Cream of Tartar Biscuits, and Baking Soda Biscuits....just to name a few. Becky, from the Twisted Fence Post, and I were having an e-mail discussion about biscuit making. She did a wonderful post on making her Buttermilk Biscuits, but I had to tell her that I really prefer a Whipping Cream Biscuit. They only take two ingredients and when I bake them on a baking stone, I always have perfect results....even if I leave them in the oven for just a bit too long.
Here you go:
1 cup whipping cream
1 1/2 cups self-rising flour
Mix ingredients gently. The dough will be wet/sticky and add just enough extra flour to make the dough workable. Turn out onto floured surface and pat out into desired thickness. Typically 1/2 inch thickness for me. Cut out biscuits and place them on baking stone. Bake at 450 degrees for "about" 10-12 minutes.
Yes, I am one of those cooks who do not always use precise measurements and/or times. If you like your biscuits really brown just leave them in until they are to your liking. I usually use White Lily self-rising flour, but Becky did encourage me to try some Hudson Cream Flour.
Make sure you have some preserves and butter on hand. My grandpa taught me to pour out a dab of Bob White Fancy Table Syrup onto the plate and mix it with a little cut of butter. Put this on your biscuit and you won't be sorry.