Biscuits: 2-ingredients, with self-rising flour

These biscuits use equal measures by weight of cream and self-rising flour. We don't tend to stock self-rising, so we make it by adding some baking powder and salt. These are not flakey layered biscuits but have an even tender crumb that's a little pillowy. I rolled then cut rectangles so I didn't have to re-roll scraps with round biscuits and toughen the resulting dough. This is from Serious Eats, with the baking powder amounts from the comments.

You can cut rectangles or squares, or circles

280 g  9 1/2 ounce  Flour, all-purpose
 14 g    1/2 ounce  Baking Powder
  7 g    1/2 tsp    Salt (weight is better, coarseness varies wildly)
300 g     10 ounce  Heavy Cream

Preheat oven to 425F convection, 450F conventional.
Line a cookie sheet with parchment.

Whisk the dry ingredients.
Drizzle in the Cream.
Stir well to combine roughly.
Scoop out onto floured counter and roll into a rectangle about 12x18-inch;
fold and roll again into a rectangle;
fold and roll again into a 12-inch square.
Cut with a knife, bench scraper or pizza wheel.

Place cut biscuits on parchment-lined cookie sheet.
Brush tops with a bit more cream.
Bake 12-15 minutes until risen and golden brown.

Biscuits, ham, poached egg