This used to be a Paula Deen recipe, but I replaced the self-rising flour, which most people don't keep handy, with all purpose flour and baking powder, and I replaced the heavy cream with non-fat yogurt, which reduced the calorie and fat content and gave them a bit of a tangy flavor, like sourdough bread.
2 cups all-purpose flour
4 tsp baking powder
1 Tbs sugar
1 tsp salt
1 1/2 cups plain, non-fat yogurt
Preheat oven to 500F
In a medium bowl, stir together the flour, baking powder, sugar, and yogurt until the dough forms a ball. Turn the dough out onto a surface dusted with flour.
Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. DO NOT TWIST THE BISCUIT CUTTER!
Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.