Whipping Cream Biscuits
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|2 c||self-rising flour|
|1 c||whipping cream|
Combine ingredients, stirring with a fork until blended (sugar is optional).
Dough will be stiff.
If dough is too crumbly add a bit more cream.
Turn dough out onto a lightly floured surface and knead 10 to 12 times.
Roll dough into half-inch thickness; cut with a 2-inch biscuit cutter.
Place on lightly greased baking sheet.
With a pastry brush, lightly brush the surface of each biscuit with milk or melted butter for an even golden finish.
Bake at 450 for 10 to 12 minutes.