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Preheat oven to 375 degrees.
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In a bowl, sift together flour, baking powder, sugar and salt.
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Form well in center and add cream.
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Stir just until dough forms a soft ball.
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Place dough on a heavily floured surface (about 3/-1 cup flour).
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Sprinkle a little flour on top of the dough.
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Press dough on top and sides just enough to adhere dough and flatten to about 1-inch thick.
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With floured rolling pin, roll dough just 1 or 2 rolls to flatten the top, leaving dough about 1/2 to 3/4 inches thick (your preference).
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9
Roll as little as possible, as working dough makes it less tender.
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10
With 2 or 2 1/2-inch round biscuit cutter dipped in flour, cut biscuits and place biscuits, almost touching, on an ungreased baking sheet.
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After cutting biscuits, gather scraps and re-roll dough, cutting more biscuits in the same manner.
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Brush the tops of biscuits with buttermilk and bake for 15 minutes or until they are pale golden brown.
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Serve.
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MAKE AHEAD: Freeze biscuits, not touching, on baking sheet.
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Freeze until solid.
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Remove biscuits and place in freezer, resealable plastic bag, To bake, place frozen biscuits on ungreased baking sheet, bake at 400 degrees until golden brown, 20-30 minutes (this is a guess).
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SUBSTITUTIONS: If you want to use self-rising flour, omit the salt and use only 2 teaspoons.
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baking powder.
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NOTE: These can be cut into smaller biscuits and baked a little less.
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Use for baby ham biscuit or appetizers or a brunch.
