Servings 8 biscuits
- 2 cups self-rising flour plus additional for dusting
- 1 cup heavy cream plus additional as needed
- ¼ cup butter melted
Preheat the oven to 450°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with melted butter reserving some for the tops. Set aside.
Add the flour to a medium-size mixing bowl, Make a well in the center.
Pour the cream into the center, then use a fork to gradually incorporate the flour.
Turn the dough onto a lightly dusted non-stick surface. Turn to coat with flour. Do not knead
Roll or pat to 1-inch thickness. Use a 2 ½-inch biscuit cutter to cut into rounds. Arrange in the buttered skillet. Re-roll scraps gently and repeat.
Brush the biscuit tops with ½ of the butter. Bake for 10-14 minutes or until golden.
Brush the tops after baking with remaining butter.
Serving: 1serving | Calories: 266kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 63mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg