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1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450F.
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2
Combine 41/2 cups flour, baking powder, and salt in large bowl; whisk to blend.
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3
Add butter cubes and rub in with fingertips until mixture resembles coarse meal.
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4
Add cream and half and half and stir just until mixture is moistened and begins to clump together.
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5
Turn out dough on floured work surface.
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6
Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns.
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7
Roll out dough to 1/2-inch thickness.
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8
Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals.
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9
Using 23/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds.
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10
Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart.
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11
Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total.
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12
Transfer biscuits to cooling racks and cool slightly.
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13
DO AHEAD: Biscuits can be baked 4 hours ahead.
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14
Let stand uncovered at room temperature.
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15
Place biscuits on ungreased rimmed baking sheets and rewarm in 375F oven for 5 minutes before serving.
