Ingredients:

  • 2 cups Self-Rising Flour (240 g), plus extra for dusting
  • 1 cup Cold Heavy Whipping Cream (240 ml)
  • 1/2 teaspoon Fine Sea Salt (3 g), optional but recommended
  • 1 tablespoon Melted unsalted butter or milk/cream (Optional, for brushing)

Instructions:

  1. Preheat the oven to 450°F (230°C). Line a standard baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the self-rising flour and salt (if using).
  3. Pour the cold heavy cream into the center of the dry ingredients. Use a rubber spatula to mix the ingredients gently until just combined into a shaggy, sticky dough. Stop mixing the second a shaggy dough forms; do not overmix.
  4. Lightly dust your work surface with flour. Turn the sticky dough out and gently pat it into a cohesive mass. Avoid kneading. Fold the dough over onto itself 2–3 times to build vertical layers.
  5. Pat the dough down until it is approximately 3/4 inch (2 cm) thick.
  6. Dip a 2-inch biscuit cutter in flour. Press the cutter straight down through the dough—do not twist! Transfer the cut biscuits to the prepared baking sheet. Place them close together for soft sides.
  7. Optionally, brush the tops of the biscuits lightly with melted butter or cream for colour and shine. Bake for 15 to 18 minutes, or until the tops are beautifully golden brown.
  8. Remove from the oven and transfer to a wire rack. Serve immediately while warm.