1 3/4 cups Martha White Self-Rising Flour
1 1/3 heavy cream
1 tablespoon sugar
1 1/4 teaspoons cinnamon
1 1/2 cups confectioners sugar
3 to 4 tablespoons milk
Preheat oven to 425°F.
Mix the flour, sugar, and cinnamon in a medium bowl.
Stir in heavy cream just until ingredients are combined.
Flour dough, flour hands, and form into a ball. Set the ball of dough on a floured surface and roll with a floured rolling pin until ½-3/4 inches thick.
Using a floured biscuit cutter cut straight down and back up.
Place biscuits nearly touching on a parchment paper lined baking pan.
Place in oven for 12-15 minutes, or until golden brown. While the biscuits are baking, combine confectioners sugar and milk until smooth for the glaze. Add 3 tablespoons of milk and add more if needed.
Cool on a wire rack for 2-3 minutes before glazing.
Pour glaze over warm biscuits and enjoy!