Mitchel London and Dan Glickberg of Fairway Market shared this recipe with listeners on The Joan Hamburg Show today!

Yields 18-24 medium size biscuits
1 lb flour
1/2 lb cold butter
1 1/2 cups heavy cream
1/2 cup sugar
2 1/2 tablespoons baking powder
pinch salt
1 egg, beaten for egg wash
Place flour, baking powder, sugar, cold butter and salt in a mixing bowl.  Mix for 2 minutes on medium speed to mix  the butter into the flour.  Do not overmix.  Add the cold heavy cream and mix on medium speed for 1-2 minutes or until the dough forms.  
Sprinkle a handful of flour on your counter top.  Remove the dough and place on the counter top.  Spread the dough on the counter top with your hands.  Gently roll the dough out until it is about 1/2 inch thick.  With a dough cutter cut out your biscuits.  Poke three rows of holes on the top of the biscuits with a fork and finish with egg wash.  Place the biscuits on a cookie sheet lined with parchment paper.  
Preheat your oven to 375 degrees and bake for 15-20 minutes until golden brown.  Take out of the oven and let cool for 20-25 minutes.  Serve.