Cream Biscuits - cooking recipe

Ingredients

2 cups all-purpose flour (10 oz.)
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

Preparation

Position oven rack in the upper-middle position; preheat to 450\u00b0; line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, and salt together in a big bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured surface and gather into a ball.
Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into an 8-inch round, about 3/4-inch thick.
Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
Transfer to a wire rack; let cool for 5 minutes, then serve warm.
Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.