From The Breakfast Book by Marion Cunningham
Makes 12 biscuits
I halve this recipe, works great.
2 c. all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
2 tsp. sugar
1-1 1/2 cups heavy cream
1/3 c. butter, melted
Preheat the oven to 425 degrees F. Use an ungreased baking sheet.
Combine the flour, salt, baking powder, and sugar in a mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add 1 cup of the cream to the mixture, stirrring constantly. Gather the dough together ; when it holds together and feels tender, it is ready to knead. If the dough seems shaggy and pieces are dry and falling away, then slowly add enough additional cream to make the dough hold together.
Place the dough on a lightly floured board and knead for 1 minute. Pat the dough into a square that is about 1/2 inch thick. Cut into 12 squares and dip each into the melted butter so all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes, or until the biscuits are lightly browned. Serve hot.