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Cook over medium heat, stirring constantly with a wooden spoon for about 5 minutes, or until the mixture thickens and coats the spoon.

Slowly whisk in the milk and add the salt. You want to be sure the mixture does not brown. Increase the heat to medium and stir the mixture constantly for 2 minutes. In a heavy saucepan, melt the butter over low heat. Remove from the oven and brush the biscuits again with melted butter. Brush the tops of the biscuits with melted butter and bake for 15 to 20 minutes, until light golden brown, rotating the pan 180 degrees after 6 minutes. Place the bowl on top of the oven so the butter will warm and melt over the heat from the oven. 1 Place about 2 tablespoons (30 g) of butter into a glass bowl. Place the biscuits in the pan, sides slightly touching. Turn your oven on to 450 F (232 C) and let it preheat while you prepare the biscuits. Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you do not twist the cutter. If the dough is still clumpy, repeat the folding process for a third time. biscuit cutter and place on a lightly greased baking sheet. Gently fold the dough over itself 3 or 4 times to create layers. Flour again if necessary and fold the dough in half a second time. In a bowl, combine flour, baking powder, baking soda and salt cut in shortening until the mixture resembles coarse crumbs. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms. With floured hands, fold the dough in half and pat the dough into a 1/3 to 1/2-inch thick round, using additional flour as needed. Turn the dough out onto the surface and sprinkle the top with flour. Using your hands or a rubber spatula, sweep in the flour and turn the dough until the dry ingredients are moistened and the dough resembles cottage cheese, adding enough of the remaining 1/3 cup buttermilk to reach this consistency. Make a well in the mixture and pour in the cream and 2/3 cup of buttermilk. Snap the pieces of shortening with your fingers until the shortening pieces are no larger than peas. In a large mixing bowl, whisk the flour, sugar, and salt. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Sift flour and baking soda together in a large bowl cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Lightly butter a round cake pan or cast-iron skillet. Preheat an oven to 450 degrees F (230 degrees C). Preheat the oven to 425­☏ and position the oven rack slightly below the center of the oven.