| 2 | C | self-rising flour |
| 1/4 | C | sugar |
| 1/2 | tsp. | salt |
| 1/4 | C | shortening |
| 1 | C | whipping cream |
| 2/3 | C | buttermilk |
| 1 | C | all-purpose flour(for shaping biscuits) |
| 1/4 | C | sweet butter(melted) |
Preheat oven to 425F.
Coat a round 8 or 9 inch cake pan liberally with butter and set aside.
Mix self-rising flour, sugar and salt together in a large bowl. Work in shortening with your fingers or pastry blender until mixture is crumble - no large lumps remaining.
Gently stir in cream and buttermilk. It should look like a wet mess or cottage cheese. You may require more cream and buttermilk to achieve this effect.
Spread all-purpose flour on a platter or flat surface. You can use an ice cream scoop for the next step. Scoop up balls of dough, three at a time, and place on the floured surface. Sprinkle more all-purpose flour over dough balls and flour your hands well, thorughly coat each biscuit ball and shape into perfect round shape.
Shake excess flour off each biscuit and place in the buttered cake pan. Continue until you have shaped all the dough and placed them into the pan. Dough balls should be placed right up next to each and be touching.
Bake about 25 minutes at 425F.
Remove from oven and brush immediately while hot with a liberal amount of melted butter.
Quickly invert onto a plate, then upright on another plate. Separate biscuits with a spatula and eat!