Recipe Junkie - Homemade Cream Biscuits

Sometimes I find a recipe.  That is an understatement - I look for and find recipes on a daily basis.  Yesterday, there was an interesting one on the back of my new bag of self-rising flour.  Yes, I buy white flour and white sugar.  Don't know what else to buy.  I don't know how to cook with that whole wheat brown stuff.  For our Memorial Day cookout, my cake recipe (Yes, I know I should have done a fruit tray) called for 'heavy whipping cream',  - there was a little left over and I'll be darned this recipe I found on the back of the flour bag called for heavy whipping cream.  (Now that was not a coincidence people, it was a sign from the man upstairs, if I have ever seen one)

Tonite, I fried up some country ham and decided to give these biscuits a try and they were delicious.  Usually, my homemade bread is hard and lumpy.  Not these.

Now, I know you are sittin' there in your glass houses judging me, thinking why would a rather fleshy, beyond middle age, woman be eatin' country ham and biscuits for supper????  When in my heart I know I should have grilled a couple dry chicken breasts with boiled zucchini and plain brown rice. (no salt) 

For any of you out there that would like to try these awesome biscuits -  here is the recipe:

                             Cream Biscuits
                      Makes about 12 biscuits

2 cups Self Rising Flour
1 teaspoon sugar
1 cup heavy whipping cream

*Heat oven to 450 degrees. 
*Coat a baking sheet with nonstick spray.
*Combine flour and sugar and stir in cream.
*(Do not overmix, dough will be stiff)
*Turn the dough onto a lightly floured surface. 
*Handle the dough as little as possible. 
*Press to flatten and fold in half.  Repeat 3 times.
*Pat the dough out to 1/2 inch thick.
*Cut out biscuits. 
*For softer biscuits, place on baking sheet so that they touch.
*Bake 10-12 minutes or until lightly browned. 
*Brush tops with melted butter.   

*I skipped the melted butter -  so as to make the biscuits lower in fat.