Yield: 8 biscuits
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| All-purpose flour | 355 | scant 3 cups |
| Sugar | 36 | 3 tablespoons |
| Salt | 6 | 1 teaspoon |
| Baking powder | 6 | 1½ teaspoons |
| Butter, unsalted | 113 | ½ cup (8 tablespoons) |
| Cream | 240 | 1 cup + 2 teaspoons |
| Milk, egg wash, or cream, for brushing (optional) |
PREPARE
Position an oven rack in the top third of the oven.
Preheat the oven to 425°F.
Lightly grease a 13 by 18-inch sheet pan, or line it with parchment paper.
Measure the dry ingredients, and chill until use.
Cut the butter into ⅛-inch-thick slices. Chill until use.
MIX
In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
Add the cold butter and toss to coat with the flour mixture. Then press the butter slices between your thumb and forefinger into small flat pieces or “leaves.”
Add the cream all at once and mix gently until the mixture is just combined. The dough should be firm and barely cohesive; some dry bits are OK.
SHAPE
Transfer the dough onto a lightly floured surface and pat into a rectangle about ¾ inch thick. There may be a few dry bits; they will incorporate in the following steps.
Fold the dough in thirds as you would a letter and gently roll or pat into a rectangle. Repeat this folding and rolling process once more if the dough isn’t cohesive.
Lightly flour the top of the dough and cut into circles with a sharp 2-inch biscuit cutter, or square the sides and edges and cut into 8 even squares with a chef’s knife.
BAKE
Place the biscuits on the sheet pan.
Brush the tops of the biscuits with milk, cream, or egg wash, if desired.
Bake for 16 to 18 minutes, rotating the pan after 14 minutes, until the biscuits are golden.