Instructions

• Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper and set aside.
• In a large mixing bowl, add 2 cups (226 g) self-rising flour.
• Slowly pour in 1 1/2 cups (357 g) heavy whipping cream while stirring gently with a spatula or spoon until the dough is just combined — do not overmix.
• Fold in 1/2 cup (56.5 g) grated cheddar cheese and the 2 scallions (30 g), finely chopped, until evenly distributed.
• Turn the dough out onto a lightly floured countertop or dough board. Use floured hands to handle the dough; do not compress it excessively.
• Gently pat or roll the dough to about 1/2-inch (1.3 cm) thickness.
• Cut biscuits using a ~2-inch biscuit cutter. Gather any scraps, gently press together (do not overwork), and cut additional biscuits until dough is used.
• Place the cut biscuits on the prepared baking sheet, leaving about 1 inch between each biscuit.
• Bake in the preheated oven for 10–12 minutes, until the biscuits are golden on top.
• Remove from the oven and serve warm.