Cream Biscuits

Cream Biscuits

4 cups flour, plus additional as needed

2 T. baking powder

1 t. salt

1/2 cup good quality salted butter, plus addition for the baking sheet (1 stick)

2 cups plus 1 T. heavy cream

In large bowl, stir together 4 cups of flour, baking powder and salt. Using a pastry cutter or two knives, coarsely cut in 1/2 cup of butter. Add cream gradually. Knead just long enough to make a stiff dough. Do not overwork. On lightly floured surface, roll out dough to a 1/2 inch thickness. Cut into squares of desired size. Wrap and refrigerate overnight. The next day, preheat oven to 400. Butter a baking sheet or cover with parchment paper. Place biscuits onto baking sheet and bake until puffed and golden in color, about 18 minutes. Serve at once.

Every meal is better with biscuits, biscuits and gravy, sausage and biscuits, buttermilk biscuits, fruit biscuits and these Cream Biscuits. The list goes on.

Makes 20