Ingredients
- Stir together in a large bowl:
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 6 tbls cold butter cut into small pieces
- 3/4 cups heavy cream
Directions
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Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas.
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Remove 1 tablespoon of the heavy cream 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 ¾ inch thick. Cut into eight 1 ½ inch circles or squares. Reroll the scraps if necessary.
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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.