I was down to the littlest bit of dough. I worried that if I shaped and rolled one more time...
I've been wrong every time the thought has crossed.
The smaller biscuits were a bit rumpled and creased. The larger, smooth and uniform. We'd eat the charming smaller ones with dinner. The larger, with their factory-esque physiques would make for Thursday lunch (biscuits with cheddar).
There were two pans. A half sheet and a quarter. You could say we're full of sheet in this house (insert laughter).
I lined the pans with unbleached parchment which I had to crumple in order for it to lie flat.
The half sheet held the six larger biscuits. The quarter sheet held the four smaller biscuits.
When I had positioned them just so, I brushed the tops with cream.
They baked for 15 minutes at 450° or 500°...I wonder every time which of the two oven thermometers is most accurate.
I took the bowl that housed the 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1 1/4 cup heavy cream, and scraped the remaining craggy bits into the trash bin before filling it up with hot soapy water.
The measuring cup and spoons, biscuit cutters, fork and pastry brush all went into the bowl of hot soapy water to soak as well while I scraped and wiped down the counter.
It would be while the biscuits set on the counter to cool that I would embark upon yet another distraction. Making a pot of red for dinner.