1. - 1/2 cup self-rising flour, plus extra for the work surface

  2. - 2 Tablespoons cold unsalted butter, cut into 12 pieces

  3. - 3 1/2 to 4 Tablespoons cold heavy cream

  4. - 2 Tablespoons unsalted butter, melted (for buttering baking sheet & brushing the tops of the biscuits)


Place a rack in the center of the oven and preheat the oven to 450 degrees.

Place a large fine-mesh sieve over a medium-size bowl.  Place the flour in the sieve and sift it into the bowl.  Cut in the butter pieces with a fork by dragging the tines of the fork through the flour and butter, pressing the tines to the bottom of the bowl, until the remaining lumps are no larger than peas.

Sprinkle 3 1/2 Tablespoons of the heavy cream over the mixture and toss lightly with the fork just until the dough begins to hold together.  If necessary, sprinkle the remaining 1/2 Tablespoon cream over the dough to make it hold together as a soft dough.

Flour your hands, and lightly knead the dough in the bowl 5 or 6 times.  Lightly flour a cutting board, place the dough on it, and pat the dough out to form a 5 x 2 1/2 inch rectangle, about 1/2 inch thick.  Cut out 2 biscuits with a 2 1/2 inch round cutter.  If you wish, form the scraps into a third biscuit.

Brush 1 Tablespoon of the melted butter over a 6-inch square area on the baking sheet.  Place the biscuits on the buttered square.  Bake until they are golden, about 10 minutes.

Remove the baking sheet from the oven and serve, or wrap in a cloth napkin to keep warm.  For buttery tops, brush the biscuits lightly with the remaining 1 Tablespoon of melted butter when you remove them from the oven.  Serve hot or warm.  I had a biscuit left - and so the next day I reheated it, wrapped in a paper towel, in the microwave for a few seconds on medium power - perfect!  Enjoy!