Recipe(tried): Cream Biscuits for Shawn, Ohio

Hi Shawn:-) I just tried these for the first time a couple of weeks ago. We thought they were wonderful, and they couldn't have been easier.

CREAM BISCUITS
From Paula Deen

2 cups self-rising flour (I used King Arthur self-rising flour.)
1 Tbsp. sugar
1 1/2 cups heavy whipping cream*

Preheat oven to 500 degrees F. Coat a baking sheet with cooking spray.

In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball.

Turn the dough out onto surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.

Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on prepared baking sheet, leaving 1-inch between each biscuit.

Bake 10 minutes, or until golden brown.

*I used less cream than the recipe called for - about 1 1/4 cups of cream, and I still had to use a substantial amount of additional flour in order to make the dough less sticky so I could knead it and pat/roll it out to a 1/2-inch thickness. If you use the full amount of cream, you may want to make drop biscuits rather than ones you cut out.