Source  Mel's Kitchen Cafe

Recipe Added:  11/20/2011

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a Silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use.

To flash freeze, place the unbaked biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a Ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and a few more minutes baking time will be needed, usually around 3 to 5 minutes.

1. http://www.melskitchencafe.com/2010/02/cream-biscuits.html