Extra Simple White Lily Cream Biscuits
If you have never had a cream biscuit as shortcake, you do not know what you are missing. It is self-rising flour and cream. That’s it. A little butter on the top helps browning. There is no cutting-in to do, just stir and bake.
1 ¾ cup White Lily Self-Rising Flour
¼ cup sugar
1 cup heavy whipping cream
Preheat oven to 450 F.
Measure flour and sugar into large bowl. Gradually stir in cream, adding only enough to moisten the flour and hold the dough together.
Turn the dough onto a lightly floured surface. Knead gently two or three strokes. Using a light touch, pat or roll dough to ½-inch thickness. Cut with a floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll one time. Discard scraps remaining after second cutting.
Place biscuits on baking sheet, with the sides touching, for soft biscuits or close together but not touching, for more crisp sides.
Bake for 10 to 12 minutes or until golden brown.
Split biscuit. Top with strawberry jam, sweetened sliced strawberries, and whipped cream. Replace top and repeat.