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Ingredients
- 2 cups unbleached all-purpose flour , plus extra for the counter
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups heavy cream
Method
- 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
- 2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
- 3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
- For Rounds: Shape the dough into a round and cut with a biscuit cutter.
- For Wedges: Press the dough into an 8-inch cake pan, then turn the dough out.Using a knife or dough scraper (bench knife), cut the dough into 8 wedges.
