Step 1

Combine flour, baking powder, baking soda, salt, and sugar in a mixing

Step 2

bowl.

Step 3

In another bowl whisk eggs, buttermilk and cream together.

Step 4

Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to

Step 5

the flour mixture until they are roughly the size of blueberries.

Step 6

Mix wet ingredients in to dry ingredients just until the mixture forms a

Step 7

dough, be careful not to overwork the dough.

Step 8

On a lightly floured work surface, knead dough very gently for 1 minute or

Step 9

until the dough is smooth.

Step 10

Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and

Step 11

cutting.

Step 12

Roll the dough to approximately 3⁄4” to 1” thick and cut using a (dipped in

Step 13

flour) round biscuit cutter, heart shaped cookie cutter or glass rim.

Step 14

Gently knead scraps together and roll again.

Step 15

Biscuits should be placed on an ungreased sheet pan or baking stone with

Step 16

sides touching to encourage the biscuits to rise high.

Step 17

Roll and cut 2nd 1⁄2 of the dough.

Step 18

Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked

Step 19

thoroughly.

Step 20

Transfer biscuits to a cooling rack.

Step 21

Serve warm with your favorite hot beverage.