Keto Flying Biscuit Cream Biscuits

3  cups		flour (preferably King Arthur)
1  tablespoon		baking powder
1-1/2  teaspoons		teaspoons baking powder
3/4  teaspoon		salt
2  tablespoons		sugar
1-1/2  teaspoons		teaspoons sugar
6  tablespoons		unsalted butter, at room temperature
1-1/3  cups		heavy cream
2  tablespoons		half and half (for brushing on top of biscuits)

Tip: For nutritional information on all the ingredients in Keto Flying Biscuit Cream Biscuits just click on each ingredient name. Then adjust the serving size for any Keto Flying Biscuit Cream Biscuits ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375F. Line a sheet pan with parchment paper.
Place flour, baking powder, salt and sugar in a large mixing bowl.
Cut butter into 1/2 tablespoon-sized bits and add to the flour.
Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.
Make a well in the center of the flour and pour in all the heavy cream and the half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball.
Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough.
Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit.
Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough.
Repeat until all the dough has been cut. Scraps can be gathered together and rerolled once. Place the biscuits on the prepared sheet pan, leaving about a 1/4 inch between them.
Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar.
Bake for 20 minutes.
Biscuits will be lightly browned on top and flaky in the center when done.