• 2 cups White Lilly self-rising flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 2/3 cup heavy cream
  • 1 cup buttermilk
  • 1 cup plain all-purpose flour, for shaping
  • 3 tablespoons butter, melted, for brushing on hot biscuits


Stir together the flour, sugar and salt.  Work in the shortening with your fingers until there are no large lumps.  Stir in the cream with a fork.  Add the buttermilk and gently stir.  Mixture will be very wet…and resemble cottage cheese. Allow to sit for 5 minutes.

Spread the plain flour on a plate.  With a medium ice cream scoop, scoop up some dough and put it into the flour.  Quickly roll around to coat, then pick it up and shape it into a round.  Place in a well greased 9” round cake pan.  Continue, placing the biscuits so they are touching one another.

Bake in the center of a preheated 425 º F. oven. 

Bake 20 to 25 minutes or until lightly browned.
Remove from the oven and brush with butter.

Serve hot.