2 cups all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1 teaspoon salt, preferably fine sea salt
4 tablespoons unsalted butter, cut into bits and frozen
1 cup plus 2 tablespoons heavy cream

Directions:
Preheat the oven to 425°F. In a large bowl, toss together the flour, baking powder, sugar and salt. Using a pastry cutter, 2 knives or your finger-tips, cut in the butter until the mixture is rough textured with particles the size of peas. Using a fork, stir in the heavy cream until just incorporated. Immediately turn the dough out on a lightly floured surface and knead about 10 times. (It's okay if small lumps of butter are still visible).

Roll out the dough to a 7 inch square and, using a large sharp knife, cut into 12 rectangular biscuits. Place the biscuits on an ungreased baking sheet and bake for 20 minutes, or until golden brown.

Makes 12.

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