You are here: Home » Recipes » Paisley’s Whipping Cream Biscuits Paisley’s Whipping Cream Biscuits Recipe by Our Cookbook Collection Yield 24 to 30 servings PrintEmail Ingredients 4 cups White Lily self-rising flour3 cups whipping cream1/3 cup turbinado sugar Instructions Dry ingredients first. Make a well and add the whipping cream. Fold with wooden spoon until ingredients are together. (don’t over mix) Drop dough in a ball on floured surface. Use rolling pin & push dough out into a circle Flour pin and top of dough while rolling. “Dough is very sticky.” Roll and shape to 1/2 inch thickness. Cut with biscuit cutter. Cut into 24-30 square biscuits, or use a cookie cutter, “petite size is best” Place squares on parchment dusted with flour on a cookie sheet. Brush tops w Whipping cream & sprinkle Turbinado. Bake at 425 for about 10-12 minutes.