3 1/2 cups double cream
1 cup white sugar
1 cup sour cream
2 eggs
2 1/2 cups milk
2 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
While the oven is roast, hold the pan upside down, and with a metal spatula or spoon, press all the lumps underneath. Combine cream and sugar thoroughly, shape until cone-shaped, and place the mixture in a shallow baking dish.
In a large mixing bowl, beat eggs and milk together in small container until combined; stir into creamed mixture.
Stir butter and flour into egg mixture and mix until well blended. Fold in brown sugar and salt. Pour over biscuits and refrigerate.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until toothpick inserted in center comes out clean. Serve warm.