1 2/3 cups All-Purpose Flour
3½ tbsp. Sugar
1½ tbsp. baking Powder
1/8 tsp. Salt
6 tbsp. Unsalted Butter, cold and cut into ½-inch cubes
2 Large Hard-boiled Egg Yolks
2/3 cup Heavy Cream, cold plus 2 tbsp. for brushing
2 tbsp. Turbinado Sugar
Combine flour, sugar, baking powder and salt in the bowl of a food processor. Pulse to combine. Add butter and egg yolks and pulse until mixture resembles coarse meal. Add 2/3 cup cream and mix until dough comes together. Turn dough out onto a flour work surface and gently pat into a 1-inch thick by 6-inch square. Refrigerate one hour. Now cut biscuit dough into 9 equal portions of 2x2 squares. Brush tops with remaining cream and sprinkle with the Turbinado sugar. Place on parchment lined baking sheet spacing them 2-inches apart. Put in a pre-heated 350-degree oven for 20 to 25 minutes. Transfer to a wire rack to cool before serving.
Note: Split biscuits and top with fruit of choice. You might try a strawberry-rhubarb combination sometime. Top with whipped cream.
Ideas for Future Efforts______________________________________