Cream Biscuits - cooking recipe

Ingredients

2 cups all-purpose flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups heavy cream, plus additional for brushing

Preparation

Put a rack in middle of oven and preheat to 425 degrees.
Lightly grease baking sheet.
Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.
Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.
Pat dough into a 10 inch round (1/2 inch thick).
Cut out as many rounds as possible with lightly floured cutter, dipping it in flour before each cut, and invert rounds onto greased baking sheet, spacing them about 1 1/2 inches apart.
Gather scrapes, pat out dough, and cut out more rounds in same manner.
OR.
If you prefer, gently press the dough into an 8-inch cake pan, then turn the dough out on the counter and using a knife or dough scraper (bench knife), cut the dough into 8 wedges.
Brush tops of rounds with cream.
Bake until pale golden, 12 to 15 minutes.
Tranfer biscuits to a rack to cool and serve warm or at room temperature.