Hi Aaron, We are big fans of chilling any dough that has cut in fat, whether it's pie crust, scones or biscuits. That chilling step sets up the fat so that it gives off bursts of steam in the hot oven, creating those flaky layers we love so much. And it's fine to use cream instead of water if that's your preference. As you said, it may take more but you know what texture you are shooting for, and that's the important part. Definitely try different ratios until you have one you are happy with, and practice, practice, practice. ~ MJ

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