If you want low-effort, but high-quality, biscuits, look no further than two ingredients — self-rising flour and heavy cream.

The quicker you work, the colder your ingredients will remain, and the lighter your biscuits will be. Buttermilk is most often used, but this recipe uses a mix of heavy cream and cream cheese for ...

Just as cooks in the Southern states adapted biscuits' ancestor pastry to suit their needs, so did individuals in the ...

What stood out to me most is that these biscuits are brushed in heavy cream and a sprinkling of freshly ground black pepper before baking. Then, once they're out of the oven, they're coated in ...

And what better recipe to start out with than biscuits and gravy ... Add salt, pour in cream, and stir around rapidly with a fork until the mass clumps together into a ball.

Crush Biscoff biscuits, mix with melted butter, press into a pan, and refrigerate. Blend cream cheese with Biscoff spread. Whip cream with sugar and fold together gently. Pour filling over the crust, ...

Quickly dip the biscuits into the coffee and arrange them in a single layer in a dish. Spread half of the mascarpone mixture ...

Some possets can be very heavy on the cream, but I’ve used lemon juice ... Remove from the fridge 20 minutes before serving. To make the biscuits, place the butter and lavender in a bowl and ...