Quick and Easy Cream Biscuits

Makes Eight 2 1/2-Inch Biscuits
These biscuits come together in a flash and require no special
equipment.
INGREDIENTS
~ 2  cups  unbleached all-purpose flour , plus extra for the
counter
~ 2  teaspoons  granulated sugar 
~ 2  teaspoons  baking powder 
~ 1/2  teaspoon  table salt 
~ 1 1/2  cups  heavy cream 
1. Adjust oven rack to upper-middle position and heat oven to 450
degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl.
Stir in the cream with a wooden spoon until dough forms, about 30
seconds. Turn the dough out onto a lightly floured counter and gather
into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle, cut biscuits into
rounds or wedges. Place rounds or wedges on parchment-lined baking
sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated
for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating
baking sheet halfway through baking.

STEP BY STEP: Two Ways to Shape Biscuits
For Rounds: Shape the dough into a round and cut with a biscuit cutter.

For Wedges: Press the dough into an 8-inch cake pan, then turn the dough
out.

For Wedges, Continued: Using a knife or dough scraper (bench knife), cut
the dough into 8 wedges.
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STEP BY STEP: The Need to Knead
Unlike traditional biscuits, cream biscuits benefit from relatively
rough treatment. The biscuit, which was kneaded for 30 seconds before
baking rose higher than the next biscuit, which was handled gently.