1 1/2 cups Unbleached Self Rising Flour
3/4 cup heavy whipping cream, plus 2 tablespoons to brush tops.
3 Tablespoons Garden Herb Seasoning Blend
Preheat oven to 450 degrees, position rack in the top third of the oven. Line a rimmed baking sheet with parchment paper.
Measure flour and place in a medium bowl to large bowl. Mix the Garden Herb Seasoning into the flour and stir. Next pour the heavy whipping cream into the flour and stir until combined. If dough mixture isn't coming together add a small amount of cream until it becomes cohesive.
With a tablespoon or small cookie scoop measure 1 oz. dough balls and place onto cookie sheet. If you prefer pat or roll the dough 3/4" thick and use a biscuit cutter. For softer biscuits nestle them together. For crispier biscuits place them 1 inch apart. Brush the tops with remaining cream.
Place in the oven and bake for 8-10 minutes or until golden brown, rotate biscuits halfway through. Remove biscuits from oven, serve warm or at room temperature.
This recipe makes 12 small biscuits. For larger biscuits scoop 2 oz. dough balls, bake the biscuits longer until they are baked through.