cups half-and-half (plus extra for brushing on biscuits, if desired)
Serving Size: 1 (877) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 128 g40 %
Total Fat 14.3 g22 %
Saturated Fat 8.8 g43 %
Cholesterol 39.7 mg
Sodium 275.4 mg
Dietary Fiber 1.3 g5 %
Sugars 4.9 g19 %
Protein 6.3 g
Heat oven to 350 degrees. Line a baking sheet with parchment paper (not required, but makes clean-up easier.
Mix all dry ingredients in a bowl.
Cut in the softened butter until the butter is the size of small peas.
Make a well in the flour mixture and pour in the cream.
Mix until the dough comes together in a sticky ball.
Turn out the dough on a floured surface and knead three times only.
Roll out to 1" thickness (no thinner!) and cut out biscuits with a small can or biscuit cutter with a diameter of 2 1/2 to 3 inches. Cut the biscuits very close to each other, and re-roll the scraps only once.
Place biscuits on the basking sheet. For a richer, sweeter biscuit, brush the biscuits with cream and sprinkle lightly with sugar.
Bake for 20-23 minutes until biscuits are golden brown on top.