1 1/2 cups Self-Rising Flour
3/4 cup heavy whipping cream, plus 2 tablespoons to brush the tops.
3 tablespoons Roswell Buttermilk Ranch
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 to large bowl. Mix the Roswell Buttermilk Ranch into the heavy whipping whipping cream, stir until combined. Pour this mixture 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 cookie scoop measure 1 oz. dough balls, and place on 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 an 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 room temperature.
This recipe makes 12 small biscuits. For larger biscuits scoop 2 oz. dough balls, bake the biscuits longer until they are baked all through.