6cupsunbleached all-purpose flour, plus extra for the counter
2tablespoonssugar
2tablespoonsbaking powder
1 ½teaspoonssalt
4 ½cupsheavy cream
Instructions
Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the heavy cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
Pat the dough on a lightly floured work surface into a 3/4-inch-thick circle. Cut out the dough rounds with a 2 1/2-inch round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2 inch apart. Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4-inch-thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into hand-formed biscuits.
To Store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until completely frozen, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month. (Do not thaw before baking.)
To Serve: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Lay the biscuits on a parchment-lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. (If baking a large amount of biscuits, spread them out over 2 baking sheets and bake the sheets separately; do not bake both sheets at the same time.) Serve hot.