✅ 2 cups self-rising flour (must be fresh!)
✅ 1 cup heavy whipping cream (plus 2 tbsp for brushing)
Optional upgrades:
1 tbsp honey (for subtle sweetness)
1 tsp flaky sea salt (for gourmet finish)
Foolproof Steps (Seriously, You Can’t Mess This Up!)
1. Mix Like You Just Don’t Care
In bowl, stir flour and cream just until combined (lumps = flakiness!).
If adding honey, mix it with the cream first.
2. Shape Without Stress
Dump onto floured surface. Pat (don’t roll!) into 1” thick rectangle.
Fold dough in half like a book (creates layers). Repeat once.
Cut with floured glass or jar (no biscuit cutter? No problem!).
3. Bake to Golden Bliss
Place on parchment paper. Brush tops with cream.
Bake at 450°F (230°C) for 12-15 mins until sky-high and golden.
Finish with flaky salt right after baking.
The Science Behind the Simplicity
🥛 Heavy cream = built-in butter! Its 36% fat content:
Coats flour proteins (prevents toughness)
Creates steam pockets (for lift)
Browns beautifully (no egg wash needed)
Next-Level Serving Ideas
🍯 Breakfast: Split warm, drizzle with honey butter
🍗 Dinner: Top with sausage gravy or fried chicken
🧀 Savory twist: Add ½ cup shredded cheddar before mixing
