Cream Biscuits

I love making these biscuits because I don't have to take out the pastry blender or food processor. The biscuits are very tender, and you have to be careful not to pat the dough too thick or the middles won't be cooked through by the time the bottoms are brown. The instructions say to cut the dough into eight biscuits but those are a little too generously sized for my family, so I cut twelve instead. I've done substitutions such as swapping in 1/4 c. whole spelt flour and mix-ins such as lots of shredded cheese and they've turned out great. The instructions also say to bake for 15 minutes at 425F but they're done at eight minutes in my oven.