Cream Biscuits

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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 6 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.

bread, biscuits, & rolls

1 cup self-rising flour  (You MUST use self-rising!)
1 cup heavy whipping cream

1. Mix the whipping cream and the self-rising flour.  
2. Drop the biscuits from a tablespoon onto a greased cookie sheet. (Make it a heaping tablespoon.)
3. Leave enough room for expansion.
4. Bake the biscuits at 425 degrees for 15 to 20 minutes until light golden brown.
5. Serve with lots of butter, (Who cares?  You're already eating whipping cream!) honey, jam, or cream gravy.