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About the Dish

  • Self-Rising Flour

    Self-Rising Flour

  • Turbinado Sugar

    Turbinado Sugar

  • Whipping Cream

    Whipping Cream

  • Butter


  • All Purpose Flour

    All Purpose Flour


In a mixing bowl, whisk together self-rising flour and sugar.
Measure out 1/2 cup cream (reserve additional cream for next step). Make a well in the center of the flour and pour in measured cream. Starting at the sides of the bowl, use a spatula or wooden spoon to toss the flour over the cream. Continue to quickly work in the flour from the sides of the bowl, just until the dough comes together.
Dust a work surface with all-purpose flour. Turn the dough onto the floured surface. Flour your hands, then cuddle the dough by pressing your hands around the outer edges. Pat and press the top of the dough. Fold the dough in half, pat it, and fold it again. Repeat this 2 or 3 times until the outside of the dough feels less sticky and becomes smooth. Pat the dough to flatten it to about 3/4 inch thick. Use a 2-inch round cutter or a thin-rimmed glass to cut the biscuits by pushing straight down through the dough, without twisting the cutter. Place the biscuits on a heavy baking pan. For crispy sides, keep them apart. For soft sides, let biscuits touch.
Brush the tops of the biscuits with a bit of cream. Bake 10-12 minutes, or until they’re light golden brown. Brush the tops of baked biscuits with melted butter. Enjoy!
While biscuits bake: In a small saucepan over medium heat, melt butter.