Flying Biscuits - cooking recipe

Ingredients

3 cups all-purpose flour (they use White Lilly)
1 tablespoon double-acting baking powder
1/4 teaspoon salt
3 tablespoons granulated sugar (plus a little extra to sprinkle on top, if desired)
6 tablespoons unsalted butter (at room temperature)
1 1/2 cups half-and-half (plus extra for brushing on biscuits, if desired)

Preparation

Heat oven to 350 degrees. Line a baking sheet with parchment paper (not required, but makes clean-up easier.
Mix all dry ingredients in a bowl.
Cut in the softened butter until the butter is the size of small peas.
Make a well in the flour mixture and pour in the cream.
Mix until the dough comes together in a sticky ball.
Turn out the dough on a floured surface and knead three times only.
Roll out to 1\" thickness (no thinner!) and cut out biscuits with a small can or biscuit cutter with a diameter of 2 1/2 to 3 inches. Cut the biscuits very close to each other, and re-roll the scraps only once.
Place biscuits on the basking sheet. For a richer, sweeter biscuit, brush the biscuits with cream and sprinkle lightly with sugar.
Bake for 20-23 minutes until biscuits are golden brown on top.