2cups(284g)all-purpose flour, plus more for dusting the surface
1tablespoonbaking powder
½teaspoonsalt
1tablespoonsugar, optional
1 ½cupsheavy cream
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds.
Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze (see note), for future use.
Notes
To Flash Freeze: place the unbaked biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once Frozen: the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Baking From Frozen: biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.