MMM Homemade butter biscuits! These are super easy as they are drop biscuits, but the way you arrange the dough makes them look like you spent a lot of time making them.br br Ingredientsbr 1½ cups (375 mL) all-purpose flourbr ½ cup (125 mL) sifted cake-and-pastry flourbr 2 Tbsp (30 mL) granulated sugarbr 2 tsp (10 mL) baking powderbr ¼ tsp (1 mL) saltbr 12 cup (125 mL) unsalted butter, cubed & frozenbr 1 cup (250 mL) buttermilkbr ⅓ cup (75 mL) 35 whipping creambr Flour for dippingbr br Method:br Pre-heat oven to 425°F (220°C)br Put the all-purpose and cake-and-pastry flours, sugar, baking powder, salt, and frozen cubed butter In a food processor. Pour into a bowl then stir in buttermilk and cream to make lumpy wet dough.Using an ice-cream scoop (ours is ¼ cup. 60 mL) or large spoon, portion dough into 9 scoops; drop each onto well-floured surface. Coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet, then arrange remaining scoops like petals around the centre scoop.Bake until golden and flaky, about 25 to 30 minutes. Remove from pan, and let cool on a rack. Makes 9 biscuits.