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These bisquits from King Arthur Flour are simple to make and easy to adjust the number of biscuits. Should work very well in a DO.

NEVER FAIL BISCUITS

INGREDIENTS
1 1/2 cups King Arthur Unbleached Self-Rising Flour**
3/4 cup heavy or whipping cream**
1/8 to 1/4 teaspoon salt, optional; for a saltier biscuit
*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive.

INSTRUCTIONS
Preheat the oven to 450°F, with a rack in the top third.
Mix the flour and cream until smooth and cohesive.
Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter instead, if desired.
Brush the tops of the biscuits with cream, milk, or water; this will help them rise.
Bake the biscuits for 10 minutes, or until they're light golden brown on top. Break one open — it should be baked all the way through.
Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

TIPS FROM OUR BAKERS
**This recipe is ridiculously easy to scale up (or down). Simply use equal amounts of flour and heavy cream, by weight; each biscuit uses about 1 ounce of dough. So if you use, say, 4 ounces of flour and 4 ounces of cream, you'll make 8 biscuits. Or 12 ounces (3 cups) of flour, 12 ounces (1 1/2 cups) of cream — 24 biscuits.
To make Never-Fail Biscuits with Herbs: Add 3 tablespoons fresh herbs.
To make Easy Bacon-Cheddar-Chive Biscuits: Add 1/2 cup chopped cooked bacon, 3/4 cup chopped sharp cheese, and 3 teaspoons snipped chives.
To make Easy Sausage and Apple Breakfast Biscuits: Add 3/4 cup each cooked, crumbled sausage and peeled, cored, diced apple; plus 1 teaspoon cinnamon.

Used plain flour and added 2-1/2 tsp baking powder to get rise. Used almost 1 cup heavy cream to get the dough to come together. Then put in 1/2 tsp kosher salt. Used water to brush tops.
One of the most common reasons why baked goods turn out crumbly because too much flour is used. Measuring your flour by weight using a scale, or fluffing and sprinkling the flour into your measuring cup are the best ways to ensure your biscuits turns out perfectly and split with easeFor larger biscuits, simply scoop the dough into 1 1/2-ounce balls, to make 8 biscuits; or 2-ounce balls, to make 6. Bake the larger biscuits a minute or so longer, or until they're baked all the way through.
FREEZE To make now, serve later, place shaped/unbaked biscuits close together on a small baking sheet; place the sheet in the freezer, and freeze until solid. Transfer the biscuits to an airtight container (plastic bag, etc.) When you're ready to serve, there's no need to thaw the biscuits; remove them from the freezer and bake as directed above, adding a few minutes to the baking time.

Thanks for sharing, Dennis, Three ingredient biscuits! So EZ...we've also used plain Greek yogurt instead of the whipping cream. Also, very important to use the all-purpose/self-rising flour as the main ingredient,
Joanie

I am not the best cook on the planet. What exactly is heavy cream?

Art

The milk fat content is the key.....

1/2 and 1/2 is 10 - 15 percent milk fat

cream starts at 18 %

whipping cream is 30%

while heavy cream is 36% or more.

Thanks Bob, how would sour cream work for the same application?

Art

I have seen yogurt substituted not sure about the sour cream but why not give it a try ???

Apparently it works great look what I found.......https://search.kingarthurflour.com/baki ... 20Webpages

If you do not have self rising flour, add some baking powder 21/2 tsp
Heavy cream is the same as Whipping cream, it may be labelled either way.
My first try was a little crumbly, a bit more cream will fix that.