Step 1

The key to success in this recipe is to keep the ingredients cold and get the biscuits in the oven right away.

Step 2

Store the butter and cream or buttermilk in the fridge until they’re ready – they should not be room temperature. If the dough sits out for any period of time, chill them for a few minutes in the fridge.

Step 3

Heat your oven to 425 degrees.

Step 4

Add the flour, sugar, salt, and baking powder to a large bowl.

Step 5

Mix the dry ingredients thoroughly or sieve them to ensure they’re fully blended.

Step 6

Cut the butter into the flour mixture using a knife or pastry blender, blending until the butter is pea-size.

Step 7

Create a well in the center of the bowl and add 2/3 cup liquid and mix gently.

Step 8

Add more liquid, one tablespoon at a time, if needed

Step 9

The dough will barely hold together, and have chunks of butter. Place it on a lightly floured work surface and add the berries gently. If the dough is very soft and warm, chill for 20 minutes.

Step 10

To shape the biscuits, you can roll the dough into a rectangle and cut into 12 pieces. Or, you can use a biscuit cutter. Or, you can scoop large spoonfuls of dough. There’s no wrong way to shape the biscuits, just ensure they are uniform in shape and size. If you want, you can brush the tops with milk, or sprinkle with turbinado sugar, or do both.

Step 11

Bake the biscuits at 425 degrees for 12-15 minutes. They will begin to become golden brown on top, and begin to crisp up. They should not be wet or shiny, but look light, fluffy, and delicious.