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1
Position a rack in the center of the oven and preheat the oven to 450u00b0F. Line a baking sheet with 3 layers of parchment paper (to protect the bottoms of the biscuits from browning too much before interiors are fully baked).
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2
In a large bowl, thoroughly whisk the flour, baking powder, and salt. Make a well in the center and pour the cream and milk into it. Don't stir. Use a rubber spatula to push the flour from the sides of the bowl into the well as you rotate the bowl. Continue pushing the flour into the cream, occasionally lifting, folding, or turning it over (without smearing or mashing) until the flour is evenly and entirely moistened. The whole business should look shaggy and porous like a large sponge-not at all smooth. This takes a few seconds, less time to do than it takes to describe!
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3
Drop 8 equal scoops of batter (each a scant 1?4 cup) 3 inches apart on the baking sheet. Sprinkle each scoop liberally with sugar.
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4
Bake until the biscuits are deep golden brown on the surface and almost too brown underneath, 14 to 16 minutes, rotating the pan from front to back about half way through the baking. Set the pan on a rack to cool. Serve the biscuits warm or at room temperature, or reheat them in a 325 degree oven for 5 to 10 minutes.
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5
To assemble shortcakes: Puree about one third of the berries with 2 or 3 teaspoons of sugar, to taste. Cut the remaining berries into quarters (or smaller pieces if the berries are huge). Cut the biscuits horizontally in half and place the bottoms on serving dishes. Spoon a little puree on each half, heap berries on top, spoon a little more puree over the berries. Top with a dollop of whipped cream. Set a biscuit top on the cream. Pass any extra puree at the table or decorate the plates with it.
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6
Note: to make the optional rose cream, add 1 1/2 teaspoons of sugar and 1/2 teaspoon of rosewater to 1 cup of cold heavy cream before whipping it. Adjust the sugar and rosewater to taste toward the end.
