Mom's Biscuits

2 cups flour

1 tsp salt

1 tsp granulated sugar

1 Tbsp baking powder

1 ½ cups heavy whipping cream

Preheat oven to 425° and line a sheet pan with parchment paper.

Combine the flour, salt, sugar, and baking powder in a medium bowl. Stir with a fork while gradually pouring in the cream, just until dough comes together.

Turn dough onto a lightly floured surface and knead 25 times, sprinkling with small amounts of flour as needed to control stickiness.

Roll dough to about ½ inch thick and cut into quarters. Stack the dough quarters and roll out again to a roughly square shape, about ½ inch thick.

With a serrated knife, trim a small amount from the edges, then cut the square of dough into triangles or other shapes as desired. For traditional biscuits, use a round metal cutter. [See note below for tips on cutting and dough scraps.]*

Place the biscuits on prepared pan, leaving at least an inch between them. Bake for 15-18 minutes, or until lightly browned. Serve warm.

* I usually cut with a knife because it leaves less scrap dough. Trimming is important because uncut edges will hamper the rise and leave you with lopsided biscuits. If using a biscuit cutter, be sure to push straight down without twisting. Dough scraps can be re-rolled and cut, but the more the dough is handled, the tougher the biscuits will be. For round biscuits, I usually make a double batch of dough so I have plenty, then repurpose the scraps by cutting them into random pieces, tossing with melted butter and cinnamon sugar, and piling them into a small cake tin to bake.