Sean has been requesting I make these biscuits. During my days at Chou-Chou (my one-girl baking company), I prepared these goodies regularly to sell at local markets.
I hardly bake like I used to anymore. We are gluten and dairy free, and we consume limited sugar. Every once in a while, though, if the desire is strong enough, I will prepare a batch of these buttery, somewhat flakey and somewhat cakes biscuits. Although not essential, I do like to use organic ingredients, as well.
This recipe comes together and bakes quickly, so you can whip up a batch on the fly. Unique to most pastry recipes, this one doubles very nicely, too. So whether you need a handful or many, this method will serve you well.
Makes about 6 large biscuits
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 stick (1/2 cup, 4 ounces) cold unsalted organic butter, cut into about 1/2-inch cubes
1 cup organic half-and-half, light cream, or heavy cream
Raw or crystallized sugar for sprinkling (optional)
Preheat the oven to 400 degrees. Set the rack in the middle of the oven. Line a rimmed baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and, using a pastry cutter or two knives, incorporate the butter into the dry ingredients until the mixture is crumbly (visible pea-size bits of butter are fine). (You can also do this in a food processor.)
Add the half-and-half and stir with a fork just until the dough comes together. If it appears too dry, add a bit more half-and-half until moist. (You want the dough to be moist, but not really wet.)
Using your hands, divide the dough into 6 equal rounds and arrange about 1 1/2 inches apart on the baking sheet. (You can also roll out the dough to about 1/2 inch thick on a lightly floured work surface and cut into rounds.)
Sprinkle with raw sugar, if desired. Bake for 20 to 25 minutes, or until fragrant and golden brown.
Serve warm. Store in a resealable container for up to 1 day.