These light, fluffy, buttery biscuits come together in minutes with just self-rising flour + heavy cream—no butter or buttermilk needed! Perfect for breakfast, dinner, or shortcakes.
Ingredients
-
2 cups White Lily self-rising flour (or other soft wheat self-rising flour)
-
1 cup heavy whipping cream (plus extra for brushing)
*(Optional add-ins: 1 tbsp sugar for sweetness, 1/2 tsp garlic powder for savory biscuits)*
Directions
-
Prep:
-
Preheat oven to 450°F (230°C).
-
Line a baking sheet with parchment paper.
-
-
Mix Dough:
-
In a bowl, gently stir flour and cream until just combined (don’t overmix—it should be shaggy).
-
If dough is too sticky, add 1-2 tbsp more flour.
-
-
Shape & Bake:
-
Turn dough onto a floured surface and pat into a 1-inch thick rectangle.
-
Cut into squares or use a 2-inch biscuit cutter (no twisting—press straight down).
-
Place biscuits close together on the pan (for taller rise).
-
Brush tops with extra cream for golden color.
-
-
Bake for 10-12 mins until golden brown.
Why These Work
✨ Self-rising flour = pre-mixed leavening (no yeast/baking powder needed).
✨ Heavy cream replaces butter + buttermilk (fat = tenderness, liquid = rise).
✨ White Lily flour (soft wheat) = extra-light texture.
Tip: For flaky layers, fold dough like a letter 2-3 times before cutting.
Serve warm with honey, jam, or sausage gravy!