Since moving to Sweden, there are so many American classic food that i miss. Thank goodness I can cook many of them but biscuits have never been a strong point if mine. These look so light and fluffy, I just have to give them a try. Thanks for posting!
I love you blog, recipes and beautiful photos!

Ingredients
3 cups all-purpose flour (*Note: a soft winter wheat flour, such as White Lily, works best)
1 tablespoon plus 1-1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons sugar
6 tablespoons unsalted butter, at room temperature (it should be consistency of shortening)
2/3 cup heavy cream
2/3 cup half an half
tablespoons half and half for brushing on top of biscuits

1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

2. 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.

3. Make a well in the center of the flour and pour in all the heavy cream and half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into ball.

4. 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 one more time. Place the biscuits on the prepared sheet pan, leaving about 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.

Makes 8 to 12 biscuits, depending on the size of the cutter.

Raised Buttermilk Biscuits

Measure into a small bowl:

* 1/4 c. lukewarm water
* 2 tbsp. sugar
* 2 cakes yeast, crumbled

Sift together, then let stand 5-10 min. while preparing the other ingredients. Sift together into a mixing bowl:

* 4 c. sifted flour
* 2 tsp. baking powder
* 1-1/2 tsp. salt

Add: 1/4 c. shortening
Using pastry blender, cut in shortening until it is in small pieces.
Then add:

* 1-1/4 c. buttermilk, warm
* yeast mixture

Mix to a moderately stiff dough. Turn out on floured board and knead lightly a few seconds to smooth dough. Roll dough to 1/2-inch thickness and cut into biscuits. Place biscuits barely touching each other in a greased baking pan. Prick the tops with a fork and brush with melted shortening. Let rise in a slightly warm place until biscuits are light and double in bulk, 30-40 min. Bake 425° for 12-15 min. Makes 2 dozen.