Cream Biscuits

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Good news everyone! The best biscuits in the world are also the easiest to make!

From Beard on Bread by James Beard, the only thing I have ever adjusted is that I always have to use more than 1 cup of cream. Also, I pat these into a rectangle, cut them into 12 squares and they are ready to go in the pan with no rolling, no extra scraps ... everything is perfectly easy that way.

2 cups all-purpose flour
1 teaspoon salt
1 tablespoon double-acting baking powder
2 teaspoons granulated sugar
3/4 - 1 cup heavy cream (I generally wind up using 1-1/2 to 2 cups)
Melted butter

Sift the dry ingredients together and fold in the heavy cream until it makes a soft dough that can be easily handled. Turn out on a floured board, knead for about 1 minute, and then pat to a thickness of about 1/2 to 3/4 inch. Cut in rounds or squares, dip in melted butter (I never do this), and arrange on a buttered baking sheet or in a square baking pan. Bake in a preheated 425 oven for 15-18 minutes and serve very hot.

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