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- 2 cups self-rising flour + more for kneading (I used White Lily)
- 2½ tbsp granulated sugar
- pinch of salt
- 1½ cups heavy cream
- 1 to 2 slices of bacon, crumbled into bits to sprinkle on top (optional)
For cinnamon-sugar mixture
- 3 tbsp unsalted softened, room temperature butter
- 2 tbsp granulated sugar
- 1 slightly heaping tsp cinnamon
- Preheat your oven to 425 degrees.
- In a bowl, mix flour, sugar, and salt together well with a fork until evenly distributed.
- Pour the heavy cream into the dry ingredients and fold together with a fork or spoon until well combined.
- Sprinkle a little self-rising flour onto a clean, flat surface and begin kneading your dough. Push the dough together so that it’s not falling apart – because it will be tender, then knead lightly with gentle hands for about 30 seconds. You just want the dough to come together and not stick to your fingers or the surface. Be careful not to over-handle the dough, you’ll toughen the biscuits.
- Flatten the the dough into a 1/2 inch rectangle.
- Spread the softened butter onto the dough with your fingers or a pastry brush. Make sure it’s a thin layer and make sure the butter isn’t melted. You just want it soft enough to spread.
- Sprinkle your cinnamon sugar mixture over the entire area of the dough and roll it up. Pinch and seal the edges with your fingers and slice into rolls with a sharp serrated knife, or use a piece of string to cut.
- Place each roll on a baking sheet lined with either a silicone baking mat or parchment paper. I allowed my biscuits to touch sides, but you can separate them about an inch if you’d like. You could also use a round baking sheet if you prefer, it’s up to you.
- Bake on the middle oven rack for 12-15 minutes or until golden brown.
- Remove from oven and drizzle with the maple glaze and sprinkle with bacon.
- Serve immediately.