- 1 1/4 cups self-rising flour
- 3/4 cup cake flour
- 1 tablespoon sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
- 1 1/4 cups heavy cream
- 1/4 cup all-purpose flour
- Position rack in center of oven and preheat the oven to 475Âº F.
- Sift the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda into a medium mixing bowl.
- Using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea.
- Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix!
- Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
- Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough -- a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 biscuits. Do this by gathering the scrap pieces together and pressing to re-form into a 1/2-inch thick disk, then cut as many additional biscuits as possible from the re-formed dough.
- Place the biscuits on a small baking sheet and use a pastry brush to brush the tops with the melted butter.
- Bake in the oven for 10 to 12 minutes, or until golden brown.
- Using oven mitts or pot holders, remove the biscuits from the oven and allow to cool briefly and serve while still warm.