Cream Biscuits - Corey

3 tablespoons melted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream

Preheat the oven to 425°F.

Sift two cups flour, the baking powder, salt and sugar into a large bowl. Slowly pour in 1 1/4 cups cream. Stir but don't over mix it. Add remaining 1/4 cup cream, a little at a time.

On a flour mat or other floured surface, use your hands to make the dough into a ball.

Gently press it to a thickness of about 3/4 inch.

Cut into rounds. Use the rest of the scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper.

Brush the tops with melted butter. Bake at 425 for about 12 minutes or until golden.

Serve with desired meal.

A note about flash freezing:

*To flash freeze, place the 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 additional few minutes baking time will be needed, usually around 3 to 5.