The America’s test kitchen family cookbook
2 cups (10 oz) unbleached all purpose flour
2 tsp sugar
1 tsp baking powder
½ tsp salt
1 ½ cups heavy cream
1. Adjust oven rack to upper middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt into a medium bowl. Add 1 ¼ cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tbsp increments, add up to ¼ cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand until smooth, about 30 seconds.
3. For round biscuits, pat the dough on a lightly floured work surface into a ¾ inch thick circle. Punch out dough rounds with a biscuit cutter. Push together remaining pieces of dough. Pat into ¼ inch thick round, and punch out several more biscuits. Discard remaining scraps.