Mile High Butter Biscuits

Directions

1. Whisk together the dry ingredients.
2. Add the frozen, diced butter to the flour and lightly cut [blend] in. Be careful not to blend the butter into the flour- it's good to have small chunks.
3. Add the heavy cream, egg, and cream cheese mixture to the flour and butter. Stir together with a heavy wooden spoon but don't over mix- just bring it together into a shaggy mess.
4. Turn the dough out onto a lightly-floured surface and gently pat into a rectangle- roughly 8x6.
5. With a knife or a bench scraper, cut the rectangle in half and stack the halves on top of each other. With a rolling pin, roll out the stacked dough into another rectangle roughly 8x6. Repeat the steps again- cut in half, stack, and re-roll to 8x6. Think of this as poor man's lamination.
6. Use a knife or a round cookie cutter to cut circles or squares or whatever shape biscuit you like. Place the cut biscuits on a plate and let sit in the freezer for at least 30 minutes or longer. I always have a Ziplock bag of frozen, unbaked biscuits in the freezer at all times. You can bake frozen biscuits straight from the freezer at the same temperature and for the same amount of time, maybe just a minute or two longer.
7. Preheat the oven to 400 degrees Fahrenheit and line a few baking sheets with parchment paper.
8. Remove the biscuits from the freezer and place on the prepared pans a few inches apart. Brush the tops with heavy cream or a beaten egg and sprinkle with a tiny bit of salt.
9. Bake for 20-25 minutes or until golden brown on top. Check periodically and rotate the pans if needed. Remove from the oven and let cool on the pan for a few minutes before moving to a cooling rack.