These golden creamy biscuits are a delightful twist on the classic recipe, offering a buttery and flaky texture that's perfect for any occasion.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking and a perfect rise for your biscuits.
Line a baking sheet with parchment paper or lightly grease it.
Using parchment paper makes cleanup easier and prevents sticking.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
Sifting helps to aerate the flour, resulting in lighter biscuits.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to blend the butter quickly to keep it cold.
Gradually add the cream, stirring until the dough just comes together.
Avoid overmixing to keep the biscuits tender.
Turn the dough out onto a floured surface and gently knead it a few times.
Handle the dough lightly to maintain its flakiness.
Roll or pat the dough to a thickness of about 1/2 inch.
Ensure an even thickness for uniform baking.
Cut the dough into rounds or squares and place them on the prepared baking sheet.
Dip the cutter in flour to prevent sticking.
Bake in the preheated oven for 15-18 minutes, or until golden brown.
Keep an eye on the biscuits towards the end of the baking time to avoid overbrowning.
Serve the biscuits warm, optionally with butter or jam.
Warm biscuits are best enjoyed fresh out of the oven.
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