Cream Biscuits

1. 1

   Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

2. 2

   Whisk together the flour, baking powder, sugar and salt in a medium-large bowl to combine. Add the cream and gently fold it in until it's a cohesive mass. Do not over-stir; if the mixture is looking dry or unmanageable add a tablespoon or two more of cream.

3. 3

   Turn the dough out onto a floured surface and, using your hands, begin pressing it together and out to form a thick rectangle. Gently fold over one half of the dough onto itself-this will create the layer in the middle of the biscuits. Re-pat it down to the thickness of about 3/4 of an inch. Using about a 2 1/2-inch diameter cutter, cut out the dough into rounds. Gently gather up remaining scraps to make more rounds. Brush the tops of the biscuits liberally with the melted butter, and before putting them on the prepared baking sheet, brush a bit of butter directly on the parchment where the biscuits will be set down.

4. 4

   Bake until the tops of the biscuits are just golden, about 10 to 13 minutes. Serve warm, with butter and jam.

* Per serving · 4 servings · Values may vary.

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