1-1/4 cups all purpose flour
3/4 cup cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
10 Tbsp. unsalted butter, chilled
1/2 cup cold buttermilk
1/4 cup cold heavy cream
4 Tbsp. melted butter
Preheat oven to 425 degrees. Make sure oven rack is in the middle of the oven.
In large bowl, combine flour, cake flour, baking powder, baking soda, sugar and salt. Mix with spoon or wire whisk until blended. Cut the COLD butter into small pieces and drop into the flour mixture. Using the tips of your fingers, two knives (hold one knife in each hand), or a pastry blender, mash the butter quickly into the flour mixture until it looks like cornmeal, with some bigger pieces of butter still visible. When you start this process, it seems like it will never work, but keep with it! The proportion of flour to fat is correct.
Then stir in buttermilk and heavy cream with a fork just until the mixture forms a soft, sticky ball. Don’t stir too much!
Place the dough onto a lightly floured work surface and divide into 12 equal portions, using lightly floured hands. Pass the dough back and forth between your floured hands a few times to smooth it out and form into a rough ball, then place on an ungreased cookie sheet or preferably a cast iron dutch oven.
Repeat with remaining balls of dough, placing them 1″ apart. Brush the tops of the biscuits with melted butter and bake at 425 degrees for 10-14 minutes until the tops are light brown. Brush with more melted butter and serve immediately.
Prep Time: 20 minutes, Cook Time: 13 minutes, Makes 12 biscuits