3 cups White Lily all-purpose flour 

1 tablespoon plus 1½ teaspoons double-acting baking powder

¾ teaspoon salt

3 tablespoons plus 1½ teaspoons granulated sugar

6 tablespoons unsalted butter, at room temperature 

¼ cup heavy cream

2/3 cup half and half

Instructions: 

Preheat oven to 350ºF.  Line a sheet pan with parchment paper.

Combine flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into ½ tablespoon-sized bits and add to the flour. Using your hands, work the butter into the dry ingredients; don’t hold back. I suggest closing your eyes, turning the music up, and enjoying the texture of flour mixing with butter. Mix until butter is cut to the size of tiny peas. 

Make a well in the center of the flour and pour in the heavy cream and ½ cup half and half. 

Stir the dry ingredients into the wet by using your hand in a circular fashion, knocking the flour mix into the liquid. Stir just until dough comes together into a sticky ball. Turn dough onto a lightly floured surface and knead 3 times. Do not overwork the dough.  

Using a lightly floured rolling pin, roll the dough to a thickness of 1 inch. The correct thickness is the key to making your biscuits fly.

Dip a 2-½-inch-diameter biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Do not twist the cutter. Apply pressure straight down then pull back evenly. Scraps can be massed together and re-rolled one time. 

Place the biscuits on the prepared sheet pan, leaving about ¼ inch between them. Brush the tops of the biscuits with the remaining half and half (about 1 tablespoon per biscuit) and sprinkle with 1 tablespoon of sugar. 

Bake for 20 to 23 minutes. Biscuits will be golden brown on the top and flaky in the center when done. 

Makes 8 to 12 biscuits, depending on the size of the cutter.