New York Style Cheesecake a no-go

Links to things mentioned in this video:

Alison Nelson’s Chocolate Bar
Chelsea Market
Crumpler Bags

Paula Deen Cream Biscuits, y'all!

Again, sorry about the sound quality. It will get better soon...promise!

Recipe for Paula Deen Cream Biscuits (Original in black. My changes in red)

2 cups self-rising flour, plus more for dusting

1 tablespoon sugar

1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar (sift both), and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional 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 ( I use a 2-inch) biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray (Silpat or parchment work best. Also brush off excess flour with a pastry brush) , leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.