F&W’s Kay Chun serves these easy, scone-like biscuits with fresh fruit and whipped cream. Slideshow: More Biscuit Recipes
Preheat the oven to 350°. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt. Using your fingertips, blend in the butter until pea-size pieces form. Stir in the heavy cream and vanilla just until a dough forms. Pat the dough into a 1-inch-thick round, about 9 inches in diameter. Cut the into 12 equal wedges.
Transfer to the prepared sheet and bake for 40 minutes, until golden. Transfer to a rack to cool slightly before serving.
The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving.
Love it. I add a little less sugar and brush the top with heavy cream before baking. Came out perfect and not too sweet.