Measure 2 cups of self-rising flour into a bowl; mix in one
cup of heavy/whipping cream, and gently mix until coarse
crumbs appear. Gather loose dough bits into a ball and
place on a flat surface sprinkled with a little flour.
Knead 10 times, gathering more bits as you gently work the
dough. Roll or pat about an inch thick for tall, flaky
biscuits (roll to half inch for shorter biscuits) and cut
with a 1 or 2-inch cutter. Bake at 450 on a lightly-greased
baking sheet for 10-12 minutes. I melt a little low-fat
butter on top of the biscuits just as they come hot out of
the oven to soften the tops. I know heavy cream is fatty,
but without the usual fat from shortening, butter,
buttermilk, etc. the fat content comes out to be about the