Ingredients

• Stir together in a large bowl:
• 1 1/2 cups all purpose flour
• 1/4 tsp salt
• 2 tsp baking powder
• 6 tbls cold butter cut into small pieces
• 3/4 cups heavy cream

Directions

1. Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas.

2. Remove 1 tablespoon of the heavy cream and set aside. Lightly stir in the remainder of the cream with a fork until the mixture just comes together. Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about ¾ inch thick. Cut into eight 1 ½ inch circles or squares. Reroll the scraps if necessary.

3. Place the biscuits on a baking sheet lined with parchment paper and lightly brush the tops with the reserved tablespoon of cream. Bake for 17 minutes or until cooked through and golden.

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