Paisley's Whipping Cream Biscuits

  • Yield: 24 to 30 servings


4cups White Lily self-rising flour
3cups whipping cream
1/3cup turbinado sugar


  1. Dry ingredients first. Make a well and add the whipping cream.
  2. Fold with wooden spoon until ingredients are together. (don’t over mix)
  3. Drop dough in a ball on floured surface.
  4. Use rolling pin & push dough out into a circle  Flour pin and top of dough while rolling. “Dough is very sticky.”
  5. 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”
  6. Place squares on parchment dusted with flour on a cookie sheet.
  7. Brush tops w Whipping cream & sprinkle Turbinado. Bake at 425 for about 10-12 minutes.