Instructions

• Preheat oven to 425°F (218°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
• In a large bowl, whisk together 2 cups (248 g) all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons granulated sugar until evenly combined.
• Pour 1 ½ cups (356 ml) heavy whipping cream into the dry ingredients. Stir with a wooden spoon or spatula until the mixture comes together into a thick, shaggy dough. If the dough is not fully combined, use your hands to gently bring it together; it should be soft and slightly sticky.
• Using two spoons (or a spoon and a small scoop), portion the dough and drop mounds onto the prepared baking sheet, spacing them about 2 inches apart. Depending on how large you make them, you should get about 8 biscuits.
• Bake in the preheated oven for 14–16 minutes, rotating the pan halfway through baking, until the tops and bottoms are golden brown and the biscuits are cooked through.
• Remove the biscuits from the oven and let them cool briefly on the baking sheet or a wire rack before serving.