Cream Biscuits

Directions

1. 1
   Position one rack in top third and 1 rack in bottom third of oven and preheat to 450 degrees.
2. 2
   Combine 4 1/2 cups flour, baking soda and salt in large bowl; whisk to blend.
3. 3
   Add butter cubes and rub in with fingertips until mixture resembles coarse meal.
4. 4
   Add cream and half and half and stir just until mixture is moistened and begins to clump together.
5. 5
   Turn dough out onto a floured work surface.
6. 6
   Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky,about 6 turns.
7. 7
   Roll out dough to 1/2 inch-thickness.
8. 8
   Using tines of a fork dipped into flour, pierce dough all the way through at 1/2 inch intervals.
9. 9
   Using a 2 3/4 to 3-inch biscuit or cookie cutter dipped in flour, cut out dough rounds.
10. 10
    Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart.
11. 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.
12. 12
    Transfer biscuits to cooling racks and cool slightly.Biscuits will be best if prepared not more than 4 hours ahead of time.
13. 13
    Place biscuits on ungreased baking sheet and rewarm in a 375 degree oven for about 5 minutes before serving.