Cream Biscuits This old, old recipe made the rounds as a two-ingredient miracle because it can transform anyone into a confident biscuit baker. The self-rising flour supplies the leavening and salt. The cream supplies the fat and liquid. It's a win-win. No cutting in the fat means no flaky layers, but lots of pillowy tenderness. You can also use sour cream or full-fat buttermilk instead of the cream with good results. Add a tablespoon or two of sugar, and you'll have a very serviceable shortcake to pair with sweetened berries. Since biscuits can be made with varying levels of fat, all three of the liquids work a little differently.

Here are the numbers per cup: Heavy cream has about 88 grams of fat, sour cream has 45, and full-fat buttermilk has about 8. Compare this to a biscuit recipe containing whole milk or buttermilk and cups of shortening, which is about 57 grams of fat. So, in the end, a heavy cream biscuit is even richer than the standard. 2 cups self-rising flour 1 cup heavy cream, sour cream, or full-fat buttermilk Melted butter Heat the oven to 450F. Place the flour in a large mixing bowl. Stir in the cream with a fork until a shaggy, soft dough forms. Add a little more liquid-cream or milk if the batter seems too dry. Place the dough on a floured pastry cloth or counter and knead gently for about 20 to 30 seconds until smooth.

Press out the dough with floured fingers to a -inch to -inch thickness. Cut into rounds with a floured cutter or into squares with a floured knife. Place the biscuits on a baking sheet, in a greased cake pan, or greased iron skillet. Bake for about 12 minutes or until golden brown. Brush with melted butter. Serve warm. Makes about 12 2-inch biscuits.