- 2 cups all-purpose flour (I use Weisenberger’s. Sometimes I’ll sub in ½ cup of their whole wheat.)
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 teaspoon sugar
- 1 to 1½ cups heavy cream
- ¼ cup melted butter
• Preheat oven to 425°. Use an ungreased baking sheet. Sift together the flour, salt, baking powder and sugar to blend and lighten. Put into a medium-to-large bowl. Slowly add 1 cup of the cream, stirring constantly. If there is still dry flour in the bowl, add remaining cream 1 tablespoon at a time. (Depending on the humidity level, I’ve made these with anywhere from 1 cup of cream to as much as 2 cups.) Gather the dough together; when it holds together and feels tender, it is ready to knead. If it still seems shaggy and bits are dry and falling away, add more cream.
• Place the dough on a lightly floured surface and knead for 1 minute, until smooth. Pat the dough into a square about ¾ inch thick. Cut with a sharp knife (dip into flour between cuts. Don’t “saw” the dough, as that keeps the biscuits from a good rise in the oven.
• Cut into 16 squares and dip each into the melted butter to coat the top and sides. Place them 2 inches apart on the baking sheet. Bake about 15–20 minutes, until they are nicely browned. Serve hot with your favorite spreads.