Cream Biscuits

3 1/4 cups flour

3 tsp sugar

3 tsp bkg powder

2 tsp salt

1 pint heavy cream

Preheat your oven to 400 degrees.

The trick I’ve found to making super light and creamy biscuits is to be delicate with the dough, don’t over stir or over knead. In a large bowl start with 3 cups of flour and mix in the rest of your dry ingredients, then add your cream. Using a rubber spatula stir the mixture until it just starts to form a shaggy dough. If the dough is too wet add the additional flour. On a floured workspace turn out the dough and pat it out. Fold the dough onto itself 5 to 10 times. Pat it out to about ½ inch thickness and cut into your preferred shape. Place the biscuits on a baking sheet lined with parchment paper and bake for 13-18 minutes or until lightly browned on top and bottom. Let these sit for 10 minutes until cool.