Whipping cream takes the place of butter and milk in these quick and delicious biscuits.
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
3/4 to 1 cup whipping cream (room temperature)
Preheat oven to 425°F. In a large bowl, combine flour, baking powder, sugar and salt. Stir in enough cream to make a soft dough. Turn out onto a lightly floured surface. Gently knead 12 to 15 strokes until the dough holds together.
Pat or roll out dough until 1/2 inch thick. Cut dough with a round cutter or, cut in 2 inch square. (I just use an ice cream scoop.) Arrange biscuits 2 inches apart on 1 or 2 ungreased large baking sheets.
Bake 15 to 18 minutes or until golden brown. Serve hot. Makes about 12 biscuits.