- 1-1/2 cups sifted all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled Darigold butter
- 1 cup + 2 tablespoons Darigold heavy cream
Whisk together flour, sugar, baking powder and salt in a large mixing bowl. Using a pastry cutter or two knives, cut butter into flour mixture until pieces are no larger than small peas. Make a well in the center of the mixture; add 1 cup cream all at once. Stir until a dough forms; turn onto a heavily floured board. Flip dough to coat other side. Fold dough in half and press; repeat five times. Pat dough out with hands to one-inch thickness. Cut with a biscuit cutter dipped in flour. Place on an ungreased baking sheet; brush tops with remaining cream. Bake at 425°F 17 to 20 minutes, or until lightly browned.
RECIPE YIELD/SERVING SIZE
Makes about 12 biscuits.
Tip: These biscuits make a rich base for your favorite fruit shortcake.
Make this a savory biscuit by adding crushed dill, basil or Italian spices.