Makes 6-8 biscuits
Total Time: about 30 minutes
- 10 oz (2 C) all-purpose flour
- 4 Tbsp cold unsalted butter, cut into small cubes
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- pinch sugar
- 1 C cream
Preheat the oven to 450F (230C) with a rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Work the cold butter into the flour mixture with your fingers or pastry blender (don't be too concerned with a few large chunks of butter in your dough--you'll just get yummy melty buttery bits in the finished product). Add just enough cream to form a dough and mix together with a fork or your hands.
Scrape the dough onto a lightly floured board and gently pat into a round disk a little over 1 inch high. It is very important here not to overwork the dough. With a 2 1/4- or 2 1/2-inch biscuit cutter or ring mold, cut out the biscuits and place them on the prepared baking sheet so that their sides are touching. Collect the dough scraps and repeat the cutting process. After the second cutting process I usually only have enough dough to scrap together biscuit and it's usually a wonky shaped one (but still tastes just as good as the others).
Bake for 13-14 minutes, or until the tops have browned a bit. Let cool a few minutes before devouring.