– 10 ounces self-rising flour
– 10 ounces heavy cream plus more for brushing biscuits
– 2 tablespoons granulated sugar optional
They baked up so pretty and fluffy, and I ended up having two immediately (one with ham, one with jam)!Five stars for sure *****
Add the flour to a mixing bowl. Whisk in the sugar, if using. With a spoon, mix the flour mixture while drizzling in the heavy cream. Continue mixing but don't overmix.
To create those flaky layers: Take the right third of the dough and fold to the center. Repeat with the left side of the dough, placing the left side over the center, like you're folding a letter into thirds.
You should now have a rectangle measuring about 12 by 4. Fold the top third down to the center then fold the bottom third of the dough to the center. You should now have a square of dough.
Gently roll the dough out into an 8-inch square and an inch thick. Using a biscuit cutter, press down, without twisting and turning the cutter, to cut out biscuit rounds.
Brush the tops of the biscuits lightly with additional heavy cream.
Biscuits are best served warm fresh out of the oven. Top with butter, mixed berry jam, peach jam or a dollop of whipped cream and strawberries!
To make self rising flour drop biscuits, after you've mixed the dough, scoop dough onto a baking sheet lined with parchment paper. Brush the tops with cream and bake
Avoid twisting and turning the biscuit cutter when cutting out the biscuits. Press the biscuit cutter firmly straight down through the dough then lift it straight back out of the dough. This technique will preserve the tender texture of the biscuits, the well-defined layers and allow the dough to rise evenly