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.