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1
Preheat the oven to 400F.
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2
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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3
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
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4
Pour in the heavy cream; using a rubber spatula, fold cream into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together.
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5
The dough will be slightly sticky.
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6
Turn out the dough onto a lightly floured work surface.
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7
With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits.
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8
Do not overwork the dough.
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9
Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible.
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10
(Use one cut edge as the edge for the next biscuit.)
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11
Place the biscuits on an unlined baking sheet about 1 1/2 inches apart.
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12
Generously brush the tops of the biscuits with cream.
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13
Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 20 to 25 minutes.
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14
Transfer the biscuits to a wire rack to cool.
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15
Follow instructions for Baking Powder Biscuits, adding 1/4 cup of finely chopped herbs, such as rosemary, oregano, thyme, or parsley, to the flour mixture after the butter has been cut in.
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16
Proceed with the recipe.
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17
Follow instructions for Baking Powder Biscuits, increasing sugar to 1/2 cup, and reducing butter to 1 1/2 sticks (3/4 cup).
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18
Pat dough to about 1 1/4 inches thick before cutting out rounds.
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19
Before baking, brush rounds with 1 lightly beaten large egg (do not brush with cream), and sprinkle generously with sanding sugar, if desired.
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20
While biscuits bake, slice 3 pints hulled fresh strawberries in half (or in quarters, if large).
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21
In a medium bowl, toss to combine with 1 tablespoon freshly squeezed lemon juice and 1/3 cup granulated sugar.
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22
Let mixture macerate for 20 minutes.
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23
After baking biscuits, cool them on a wire rack for 15 minutes, and then split in half horizontally with a serrated knife.
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24
Place the bottom halves on serving plates, and top each with a dollop of Vanilla Whipped Cream (page 391).
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25
Spoon strawberries and juice over each, and cover with the biscuit tops.
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26
Serve immediately, with additional strawberries and whipped cream on the side, if desired.
