In this recipe heavy cream takes the place of both butter and buttermilk and the self-rising flour is softer than standard wheat flour, making far more tender biscuits.
Just stir heavy cream into self-rising flour and gently form dough into biscuit shapes, placing them on a baking sheet. Then simply bake, and serve. Rarely does the easiest method give us the best results, but that is definitely true with this recipe. Try it for yourself, you'll be glad you did!
