Ingredients
- 2 cups self-rising flour (like White Lily self-rising flour)
- 1 cup heavy whipping cream
(No butter, no eggs, no sugar!)
Instructions
- Preheat oven to 220°C / 425°F.
- Mix dough – Combine flour + cream until soft dough forms.
- Knead lightly – 6–8 folds on floured surface.
- Cut biscuits – Roll ¾-inch thick, cut with glass or cutter.
- Bake 10–12 minutes until golden.
Optional: Brush tops with melted butter after baking.
⭐ Tips for Extra Fluffy Biscuits
✔ Don’t overmix dough
✔ Cold cream works best
✔ Cut straight down (don’t twist cutter)
✔ Place biscuits touching for softer sides
🥞 Serving Ideas
- With omelet or garlic chicken
- Honey + butter
- Sugar-free jam (diabetic-friendly option)
- Chicken gravy or white sauce
