2 c. all-purpose flour
1/4 tsp. salt
3 tsp. baking powder
1/2 c. unsalted butter
1 c. whipping cream

Sift the flour, salt, and baking powder into a mixing bowl. Cut the butter into 1-inch pieces and add to flour mixture. Work it into the flour using your finger tips until the mixture resembles cornmeal.

Add the cream slowly, working it into the flour and butter mixture with your fingers. When all the cream has been added, the dough will be soft, but you should be able to handle it without having it stick to your hands.

Transfer the dough to a lightly floured board and knead for 5 to 10 strokes until the dough holds together and forms a smooth ball. Overkneading will make the biscuits heavy and dense.

Roll out to a thickness of 3/4-inch. Cut out the biscuits with a round, floured cutter. Place on a lightly oiled baking sheet and bake at 425 degrees for 10-12 minutes or until puffed and golden brown. Makes about a dozen 2 1/2-inch biscuits.