– 2 Cups.Of heavy cream.

– 1/4 Cup.Of powdered sugar.

– 1 Tsp.Of vanilla extract.

INSTRUCTIONS:

1st Step

Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Ensure that the oven tray is in the central position.

2nd Step

Combine the all-purpose flour, baking powder, and salt in a large mixing basin. Utilize a skimmer or utensil to comprehensively incorporate the dry ingredients.

3rd Step

Add the chilled, cubed butter to the basin containing the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

4th Step

Avoid over-mixing or melting the butter. To achieve a granular texture, it is essential to maintain butter in pea-sized fragments. Pour the buttermilk into the basin containing the flour and butter.

5th Step

With a wooden utensil or spatula, stir the dough until it begins to join together. You don’t want the dough to be excessively silky; you want it to have a slight texture.

6th Step

Transfer the dough to a surface dusted with flour or a pastry mat. Fold the dough over itself and flatten it with the heel of your hand to knead it gently. Repeat this process approximately four to five times until the dough comes together.

7th Step

Flatten the dough into a rectangular shape with a thickness of about 1/2 inch (1.27 cm). Using a 2-inch-diameter circular biscuit cutter, carve out the biscuits. And position each cookie on a parchment-lined baking sheet, making sure they are slightly touching for enhanced rise and gentler edges.

8th Step