Through the years I have attempted the biscuit making process and never really achieved a nice rising biscuit that was tasty. We are all spoiled to the sodium rich biscuits you can purchase already made at the grocery store or in fast food chains. Home made is always better for you. I recommend if you make this recipe to not eat them all as moderation is key to a healthy diet.
Preheat your oven to 450 degrees. Line a cookie sheet with parchment paper. I find parchment paper adds ease for clean up, but you can omit that step if you wish.
In a mixing bowl mix the following dry ingredients:
2 Cups all purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Then add the wet which is only 1 1/2 cups heavy whipping cream. Stir mixture. It will be very wet. Lightly flour your surface. Because these biscuits are so light you do not need a rolling pin just your hands. Place wet dough on lightly floured surface. Flour top of dough. Fold dough into itself and kneed with your hands. Do not over flour and do not over kneed. Usually I just fold the first run twice. If using a biscuit cutter, re-kneed between cuttings.
Pat dough flat with hands until 3/4 inch thick. Try to keep a rectangular pattern. Cut squares using a pizza cutter. I cut mine between 2 1/2 and 3 inches or you can use a biscuit cutter. Place upside down on parchment lined baking sheet and bake at 450 degrees for 12 to 14 minutes. For a heavier biscuit you can add 1 cup cheddar cheese. If adding cheese the biscuits will not rise like pictured. This recipe will yield between 7 – 12 biscuits depending on how big you cut them.
Butter your biscuit and eat! Yum