Add the flour, sugar, baking powder, and salt to a large mixing bowl.
Whisk to thoroughly combine the ingredients.
Chef’s Note: Do not use self-rising flour… It already has salt and baking powder added to the flour. I have tried using self-rising flour and then eliminating the baking powder and salt from the recipe, and although it does work, they have more of a cake-like taste.
Add the cream, and mix with a fork.
Chef’s Note: Since these are made without butter, you need to use heavy cream. You could try using half & half or regular milk; however, you won’t achieve the same results.
Chef’s Note: If the dough is still too dry, add more cream, a tablespoon at a time, until the dough is shaggy.
Place the dough on a lightly floured work surface.
Knead the dough, just long enough to bring it together, about 20 to 30 seconds, and flatten out to about 1/2 inch thickness.
Place a rack in the middle position, and preheat the oven to 425f (220c).
Use a biscuit cutter to cut out the biscuits, and then arrange them on a parchment-lined baking sheet.
Place in the preheated oven, and bake until nicely browned, about 12 to 15 minutes.
Serve with something savory, such as: a chicken or beef stew… Or just slather on some preserves, or drizzle with honey. Enjoy.
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