Cream Biscuits

Directions

1. 1
   Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
2. 2
   Whisk the flour, sugar, baking powder, and salt together in a big bowl.
3. 3
   Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
4. 4
   Turn the dough out onto a lightly floured surface and gather into a ball.
5. 5
   Knead the dough briefly until smooth, about 30 seconds.
6. 6
   Pat the dough into an 8-inch round, about 3/4-inch thick.
7. 7
   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.
8. 8
   Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
9. 9
   Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
10. 10
    Transfer to a wire rack; let cool for 5 minutes, then serve warm.
11. 11
    Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
12. 12
    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.
13. 13
    Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.