Fluffy, golden biscuits that come together in no time.
Traditional biscuits are made by combining a soft flour—one that is finely milled and relatively low in protein content—with salt and baking powder, then cutting in solid butter or shortening. As you work the fat into the flour, some of the flour gets coated in fat, while other bits end up forming a fat/flour paste.
Well yes. That's essentially what self-rising flour is. However, self-rising flour is also typically softer and more finely milled than standard all-purpose or even cake flour, which makes it particularly suitable for making biscuits.* Cream biscuits solve these issues in one fell swoop by replacing the butter and milk in a traditional biscuit recipe with heavy cream. Turns out that heavy cream already has pretty much the ideal ratio of water to fat in it to form a biscuit that has just enough structure to hold together, but limits gluten development enough to keep it light and tender.
From there, you have a couple of options for your biscuits. For the absolute simplest biscuits, use the "drop biscuit" method: just grab a cookie dough scoop, scoop out balls of dough, and drop them onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake them and you're done.
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