- 2 1/2 C. self-rising flour
- 2 Tbs. granulated sugar
- 1 1/2 C. heavy (whipping) cream
- 2 Tbs. butter or margarine, melted
Preheat oven to 450° F. In medium bowl, stir together flour, sugar and cream until dough forms a ball. Turn dough out onto surface dusted with additional flour. Fold dough in half about three to five times to knead (do not overwork dough), adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 1 1/2-inch, football-shaped cookie cutter coated with flour, cut dough into biscuits. Re-roll remaining dough and cut additional biscuits. Place biscuits about 1 inch apart on baking sheet that has been coated with cooking spray. Using a sharp knife, make cuts in top of each football biscuit to resemble laces; be careful not to cut all the way through dough. Brush with melted butter. Bake biscuits for 10 minutes or until golden brown.
Makes 20 to 24 biscuits or 10 to 12 servings.