Instructions

• Preheat the oven to 500°F and place a rack in the center. Line a baking sheet with parchment paper.
• Put 1 3/4 cups White Lily Enriched Bleached Self‑Rising Flour into a large bowl.
• Gradually stir in 1 cup heavy cream with a large wooden spoon until a sticky dough forms.
• Turn the dough onto a lightly floured surface. Fold the dough gently twice to form a ball; do not knead.
• Gently pat the dough to a generous 1/2-inch thickness.
• Using a floured 2 1/2-inch biscuit cutter, cut biscuits, keeping cuts as close together as possible to minimize scraps. Gather remaining dough, pat again to 1/2-inch, and cut additional biscuits. You should get about 8 biscuits. (Optional alternative: pat dough into a rectangle and cut into rectangles/squares with a bench scraper to avoid scraps and rerolling.)
• Place the cut biscuits on the prepared parchment-lined baking sheet about 2 inches apart.
• Generously brush the tops of the biscuits with 2 tablespoons salted butter, melted (optional but highly recommended).
• Bake on the center rack for 8 to 10 minutes, or until the tops are golden brown.
• Remove from the oven and let cool a minute or two before serving.