Cream Biscuits

2 cups/280 grams all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon sugar

6 tablespoons cold unsalted butter, cut in 1/4" cubes

3/4 cup cold heavy cream

Place rack in center of oven. Preheat oven to 425F. In the bowl of a stand mixer with the paddle attachment, mix the dry ingredients on low. Dump in the butter cubes and mix on low until the mixture is a combination of oatmeal-like flakes and pea-sized pieces. Pour in the cream (you may need to add another tablespoon or two, be ready with it) and mix on low for a few seconds; the mixture will be a bit shaggy. With a spatula, press the dough into the dry parts, adding a touch more cream as needed. DO NOT OVERHANDLE. Dodgy is better than everything incorporated. Dump out on a lightly floured counter, press into a 3/4" - 1" deep circle with your hands. Flour a 2" biscuit cutter and cut out as many biscuits as you can, placing them on a baking sheet lined with parchment. Lightly press the scraps together and cut out more biscuits.

Bake 14-16 minutes or until lightly browned. Remove from oven and serve warm.