adapted from Baking Illustrated
The kneading step is a little unusual, typically avoided in butter-based biscuits as it makes them tough. The cream, however, interacts differently with the gluten, and actually delivers better texture and rise with the aid of a little hand-work.
2 cups unbleached, all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 - 1 1/2 cups heavy cream
Place oven rack in the upper middle position, and preheat oven to 425°. Line a rimmed baking sheet with parchment.
In a medium, wide bowl, whisk flour, sugar, baking powder and salt. Add 1 1/4 cups of the cream and stir with a wooden spoon or spatula, until dough pulls together into craggy, mostly-together bumps, about 30 seconds. If there is still a good hit of loose, dry flour, dribble in a bit more cream, 1 Tablespoon at a time.
Dust a clean surface with flour, and dump mixture out. Lightly flour hands, and knead until dough is just smooth and fairly cohesive, about 30 seconds. Gently, firmly, nudge dough into a round. Cut out biscuits.
At this point, biscuits can be cut into triangles, which are more efficient (no scraps), or circles, my standby. If cutting circles, cut as close together as possible, and gather scraps for re-cutting. After two cutting sessions, simply pat the remaining scraps into a final biscuit or two.
Bake until golden brown, 15-18 minutes. Serve immediately.
enjoy!
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