This recipe is from Cook's Illustrated, May-June 2000 (great magazine, by
the way), based on a James Beard recipe.  It works great for those, like
me, who thought they couldn't make biscuits.  I rarely even butter these.

Note:  if your baking powder is at all old, get some new from the store.

Cream Biscuits
Makes 8-10 2 1/2" biscuits
Cook's Illustrated and Charlotte L. Blackmer

2 cups all-purpose flour
2 teasp. sugar
2 teasp. baking powder (CI says 1 but I like 2)
1/2 teasp. salt
1 1/2 cups heavy cream

1.  Preheat oven to 425 F.  Rack should be in upper-middle position.

2.  Line baking sheet with parchment paper (the baker's friend - clb)

3.  Whisk together dry ingredients in a medium bowl.

4.  Add 1 1/4 cup cream and stir with wooden spoon till dough forms (~30
seconds).

5.  Transfer dough from bowl to countertop, leaving floury bits in bowl.

6.  Add cream to bowl remainders 1 tablespoon at a time till moistened.

7.  Add bowl contents to rest of dough and knead by hand about 30 seconds.

8.  Roll or pat out dough gently to about 3/4" thickness. 

9.  Cut into rounds or wedges and place on baking sheet.  Imediately place
in oven.

10.  Bake about 15 minutes or till golden brown (can turn sheet once but I
don't like the effect that has on oven temp/baking time in regular
ovens).   Serve as soon as possible.