2 cups spooned and leveled self-rising flour, I prefer White Lily
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter
2/3 cup heavy cream
1 cup buttermilk
1 cup all purpose flour for shaping
3 tablespoons melted butter for brushing
Cherry Chambord butter:
1/2 cup butter
1 – 8 oz. pkg cream cheese, softened
2 tablespoons Chambord liquor
1/4 cup powdered sugar
4 tablespoons quality cherry preserves
Preheat oven to 425F
Spray an 8 or 9 inch round cake pan with cooking spray. In a large bowl mix together the self-rising flour and salt into a bowl. Using a hand pastry blender work the butter into the flour quickly until no large lumps. Using your fingers also works.
Gently stir in cream; then add half the buttermilk stirring well to produce a cottage cheese consistency. Add the rest of the buttermilk and combining making sure the dough is very wet.
Add the A/P flour to a pie plate. With a medium ice cream scoop, scoop the wet mixture 2 scoops at a time on flour. Using your hands carefully coat the dough with flour and gently form into a ball, shaking off excess flour as you work. Place each biscuits into the prepared pan so they are just touching.
Bake 20 to 25 minutes on center rack till light brown. Remove from oven and invert on a plate and reinvert on another plate so biscuits are upright. Brush with melted butter and cut with a sharp knife to separate them.
Prepare the Chambord butter: Mix all ingredients (except preserves) in food processor till smooth. Scrape mixture into a small bowl and stir in cherry preserves.