Cooking Our Way

Makes eight 2 1/2-inch biscuits

Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby prevent the biscuits from rising properly in the oven.

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

Pre-heat the oven to 425 and line a baking sheet with parchment. Whisk together flour, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
Cut biscuits into rounds or wedges. Place on parchment-lined baking sheet and bake until golden brown, about 15 minutes. Serve immediately.

Variations:

CREAM BISCUITS WITH FRESH HERBS
Follow recipe for Cream Biscuits, whisking 2 tablespoons minced fresh herbs of your choice into flour along with sugar, baking powder, and salt.

CHEDDAR BISCUITS
Follow recipe for Cream Biscuits, stirring 1/2 cup (2 ounces) sharp cheddar cheese cut into 1/4-inch pieces into flour along with sugar, baking powder, and salt. Increase baking time to 18 minutes.