Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 1-1/4 cups all purpose flour
- 1/2 cup cake flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. sugar
- 1/3 cup cold butter, cut into small pieces
- 2/3 cup cold buttermilk
- 1/2 cup cold heavy cream
- 1 cup all purpose flour for shaping biscuits
- 2 Tbsp. melted butter
Preparation:
In large bowl, combine 1-1/4 cups flour, cake flour, baking powder, salt, baking soda, and sugar and mix until blended with a wire whisk. With your fingers, 2 knives or a pastry blender, mix in cold butter until there are no butter pieces larger than a small pea. Don't work the mixture too much or the biscuits won't be flaky.
Stir in the buttermilk and cream and let the dough stand for 5 minutes at room temperature. This dough is very wet; you won't be able to shape it as in the other recipes.
Place 1 cup flour onto a large shallow plate. Flour your hands and spoon 1/4 cup of the dough into the flour in the plate. Sprinkle flour over the wet dough to coat it. Gently pick up the biscuit with floured, cupped fingers and shape into a rough ball.
Gently toss the biscuit in your palm to shake off excess flour and place the biscuit in prepared cake pan. Repeat with remaining dough. (One way to make sure the biscuits are the same size is to use an ice cream scoop or 1/4 cup measuring cup to scoop up the dough from the mixing bowl.)
Brush the biscuits with the melted butter and bake at 450 degrees for 13-20 minutes, until they are lightly browned. Brush with more melted butter, then let the biscuits cool for 1-2 minutes, then dump them out of the pan and eat while hot! Makes about 10 biscuits
