- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 2/3 cup lightly salted butter, firm but
- 1 1/2 cup buttermilk, chilled well
- 1 cup heavy cream
- 2 tablespoons butter, melted
- Preheat the oven to 400 degrees.
- Spray a 9 x 9-inch pan with veggie spray.
- In a large bowl, place the flour, baking powder, salt, and
baking soda. Cut in the butter by hand until it resembles coarse
oatmeal. Do not over work the dough or it will form a tough
- Pour the heavy cream and buttermilk in, in a steady stream.
Using your hand (a spatula if you prefer), gently mix all of the
butterrmilk and cream in just until well blended. The dough will
be slightly sticky. If it is too tight you can adjust it by adding
just a little more cream.
- Scoop the dough into the prepared pan and spread evenly. Use a
gentle patting. Do not press the dough down. When it is evenly
pressed, including into the corners, you can pre-divide the dough.
Using a sharp paring knife that is slightly wet you can proceed to
mark the dough. Mark the dough by cutting 4 across and 4 down.
- Brush with the 2 tablespoons of melted butter. Place in the
preheated oven and bake for 25-30 minutes.
- The biscuits should be firm and lightly golden. [Note: the first
time I made these, the biscuits in the center didn't get cooked
all the way through; this time, I tested by stabbing a center
biscuit with a knife to make sure it came out clean. I suggest you
do the same.]