- 2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup Challenge Butter, cold and cut into ½-inch pieces
- 2 eggs, slightly beaten
- ⅓ cup + 2 Tablespoons half-and-half cream, divided
1Preheat oven to 450°F.
2Combine dry ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
3With a fork, stir in eggs and ⅓ cup cream, just until moistened. Add additional 1 or 2 tablespoons of cream if necessary.
4To make round biscuits, gently pat the dough into a 1" thick disc and use a biscuit cutter. Place rounds onto a buttered or parchment lined cookie sheet and brush with remaining cream. For drop biscuits, drop large spoonfuls (six, approximately 2½ diameter mounds) onto a buttered or parchment lined cookie sheet and brush with remaining cream.
5Bake for 10-12 minutes. Serve hot with Challenge Butter.