Fast and Fancy Lemon Biscuits

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 cups all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

¾ teaspoon salt

2 tablespoons finely grated fresh lemon zest (from about 2 large lemons)

1 ½ cups plus 1 tablespoon cold heavy cream, divided

1 tablespoon freshly squeezed lemon juice

2 teaspoons demarara sugar

Directions at thekitchn.com

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