Categories: Biscuits, Breakfast

Ingredients

• 2 cups all-purpose flour (10 oz.)
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream

Directions

1. Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.

2. Whisk the flour, sugar, baking powder, and salt together in a big bowl.

3. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.

4. Turn the dough out onto a lightly floured surface and gather into a ball.

5. Knead the dough briefly until smooth, about 30 seconds.

6. Pat the dough into an 8-inch round, about 3/4-inch thick.

7. Using a flour 2 1/2 inch biscuit cutter, stamp out (don’t twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.

8. Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.

9. Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.

10. Transfer to a wire rack; let cool for 5 minutes, then serve warm.

11. Make ahead—the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.

12. They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.

13. Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.

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