2cupsself-rising flour(see notes for all-purpose flour)
1 ½cupsheavy cream(don't substitute milk, heavy cream is a must!)
½teaspoonsea salt
Instructions
Keep cream in the fridge until you're ready to use it.
Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.
Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.
Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.
Video
Notes
You can use all-purpose flour in place of self-rising flour, with these additions:2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.