For years I kept a biscuit that I made in Miss Pinkston's Home Economics class at Pascagoula Junior High. It was harder than granite and never got moldy, even after years. Even after I threw it out, it was a constant threat to me. I would never try to make the dreaded biscuits from scratch!! That is - until I discovered this recipe. It is Pam-proof! Great biscuits every time and only two ingredients.
1 cup self-rising flour (You MUST use self-rising!)
1 cup heavy whipping cream