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1
Position one rack in top third and 1 rack in bottom third of oven and preheat to 450 degrees.
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2
Combine 4 1/2 cups flour, baking soda 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 dough out onto a 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 a fork dipped into flour, pierce dough all the way through at 1/2 inch intervals.
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9
Using a 2 3/4 to 3-inch biscuit 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 ( 7 minutes), about 14 minutes total baking time.
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12
Transfer biscuits to cooling racks and cool slightly.Biscuits will be best if prepared not more than 4 hours ahead of time.
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13
Place biscuits on ungreased baking sheet and rewarm in a 375 degree oven for about 5 minutes before serving.
