2cupsall purpose flour*see recipe note for self-rising flour substitute
1 Tablespoongranulated sugarplus more for sprinkling on top
1 1/4cupsheavy cream
2Tablespoonsunsalted butter, meltedfor brushing on top of the biscuits
Preheat oven to 450 degrees.
In a bowl, mix together the flour, cornstarch, salt, baking powder, and granulated sugar.
Add the heavy cream and mix until just combined.
Pour the biscuit mixture out on a lightly floured counter and knead two to three times until the dough comes together.
Shape into a thick (about 1- 1 ½ inches thick) square or rectangle and cut out biscuits with a biscuit cutter, bench knife or sharp knife. Cut quickly and don’t turn the biscuit cutter if using or it will not rise as much.
Place biscuits on a parchment lined baking sheet.
Top with melted butter and a sprinkling of granulated sugar if desired.
Bake for 10-12 minutes until a little golden on the edges.
Serve hot from the oven with fresh jam and whipped cream. Enjoy!
Self-rising flour can be substituted in this recipe. Omit baking powder, salt and all purpose flour. Substitute with 2 cups of self-rising flour.