Ingredients

2 cups unbleached all-purpose flour, plus extra for the counter

(I prefer King Arthur unbleached flour for biscuits.)

2 teaspoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon table salt

1 1/2 cups heavy cream (purchase 2 pints)

Preparation

  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line a 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. Cut biscuits into rounds, wedges or just ball up pieces of dough. 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.