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Granny Biscuits

List of Ingredients




3 c all purpose flour (a soft winter wheat, like WhiteLily
1 TBS plus 1 1/2 tsp baking powder
1/4 tsp salt
2 Tbs plus 1 1/2 tsp suga
6 Tbs unsalted butter, at room temp (it should be the consistency of shortening)
2/3 c heavy cream
2/3 c half and half
2 Tbs half and half for brushing on top of biscuits
1 Tbs sugar for sprinkling on top of biscuits


Recipe



Preheat oven to 375. Line a sheet with parchment paper Place flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into 1/2 Tbs-sized bits and add to the flour. Using your fingertips, work the butter into the flour mixture until it resembles coarse meal. Make a well in the center of the flour and pour in all the heavy cream and the half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball. Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Usinf a rolling pin, roll the dough to a 1 inch thickness. The thickness is the key to obtaining a stately biscuit. Dip a 2 1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled one more time. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 Tbs of half and half and sprinkle with 1 Tbs of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done. Makes 8 to 12 biscuits, depending on the size of the cutter.