RECIPE: Quick Cream Biscuits
Makes eight 2 1/2-inch biscuits

Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby
prevent the biscuits from rising properly in the oven.

2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425
degrees. Line baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder, and salt in medium
bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough
forms, about 30 seconds. Transfer dough from bowl to countertop,
leaving all dry, floury bits behind in bowl. In 1-tablespoon
increments, add up to 1/4 cup cream to dry bits in bowl, mixing
with wooden spoon after each addition, until moistened. Add moistened
bits to rest of dough and knead by hand just until smooth,
about 30 seconds.

3. Shape dough into round, 3/4 inch thick. Cut into rounds with
biscuit cutter or cut into wedges with knife. Place rounds or
wedges on parchment-lined baking sheet and bake until golden brown,
about 15 minutes, rotating baking sheet halfway through baking.

Christina,
I just stumbled on to your blog and look forward to a daily read. Biscuits are one of those things that are simple yet the final product is never the same for any two people. It'd be great to see a pic of the final product.