Cream Biscuits - flour

Method

• Preheat the oven to 400F.
• Stir together in a large bowl: 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 4 teaspoons sugar (optional), 2 teaspoons baking powder.
• Add: 6 tablespoons (3/4 stick) cold butter, cut into small pieces.
• Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas.
• Measure: 3/4 cup heavy cream.
• Remove 1 tablespoon 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 3/4 inch thick.
• Cut into eight 1 1/2-inch circles or squares.
• Reroll the scraps if necessary.
• 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.