To make the process faster (even though this is a super-quick recipe to begin with) make your own biscuit mix by weighing out and mixing several batches worth of the dry ingredients. Then just weigh out 31.5g of mix for every 1 large, or 2 small, biscuits you want to make and add 36g of cold cream per.
If you keep the ingredients on hand, making biscuits like these on the fly can be a great solution to the dilemmas faced when an extra person or two shows up unexpectedly for a meal. Feed everyone a biscuit, and they'll be happy with a smaller portion of the main dish. They only take about 15 minutes to make, start to finish.
tested variations:
'Italian' - add 2g of onion powder, 3g of ground rosemary, and 30g of finely grated parmesean cheese to the dry ingredients at the beginning. Egg washing the tops and dusting with parmesean is also good.
'Chicken' -reduce the amount of cream to 350g and mix 20g of Minor's chicken base in with the cream before the final incorporation with the dry ingredients. (note, not all bases are the same, you may need to run tests on other brands and other flavors)
