This is my favorite biscuit recipe! Only 2 ingredients and they always turn out light and fluffy. That's right - no butter, Crisco, etc. There must be enough fat in the cream.
2 cups self-rising flour
1 1/2 to 2 cups whipping cream - no substitute
Combine and stir with a fork until blended.
The dough shouldn't be too stiff or dry, so add more whipping cream if needed.
Turn dough out onto a lightly floured surface and knead 10 to 12 times only.
Roll or pat dough to 1/2 inch to 3/4 inch thickness.
Cut with a 2" biscuit cutter (or a 2" glass) dipped in flour to keep from sticking to dough.
Bake at 450 degrees for 10 to 12 minutes.
Yield: 1 dozen biscuits.
My Momma always brushed the tops with melted bacon grease before baking....I do too when I have it.
Biscuits are one of those recipes that you kind of do by "feel." I've made these so many times that I can tell by the feel of the dough when it is "just right." Hope you find a recipe that suits you "just right."