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1
Preheat oven to 450 degrees.
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2
Cut butter into small chunks and return to the refrigerator to keep cold.
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3
Put 1 tablespoon cider vinegar in the bottom of a measuring cup and add the heavy cream to equal 3/4 cup.
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4
Set aside.
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5
Combine the dry ingredients in a food processor bowl.
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6
Add the butter and pulse until no chunks of butter are obvious (kinda crumbly, but will be mostly flour).
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7
Pour in the heavy cream which will appear curdled, pulsing until mixed.
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8
You'll have to use a spatula to scrape the curdled cream from the cup.
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9
Once the dough looks more combined and almost forms a ball, remove from food processor bowl to a floured surface.
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10
Pat the dough out to about 1/2-inch thickness.
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11
Try not to overwork the dough.
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12
Cut biscuits with sharp biscuit cutter; do not twist the cutter, just punch down and remove.
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13
You'll have to re-roll the dough but keep in mind, the less working of the dough, the flakier the biscuit will be.
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14
They'll still taste just as good.
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15
Place the biscuits in a round baking pan, with sides of biscuits touching each other as much as possible and/or touching the sides of the pan (do not grease pan).
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16
Bake for about 10 minutes or lightly browned.
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17
Serve with pepper gravy, sausage gravy, chocolate gravy or simply butter & honey, plain butter, or butter and sugar!
