Sweet Cream Biscuits Erika Lenkert   From Every Day with Rachael Ray February-March 2006 MAKES EIGHT BISCUITS Prep Time: 15 min Cook Time: 15 min 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup plus 2 tablespoons granulated sugar 1 cup heavy cream 1. Preheat the oven to 450°. In a large bowl, mix together the flour, baking powder, salt and 1/3 cup of the sugar. Add the cream and mix with a wooden spoon until the dry ingredients are just moistened. 2. With lightly floured hands, form the dough into a ball and knead against the bowl until thoroughly combined and evenly moist. 3. Transfer the dough to a lightly floured surface. With a floured rolling pin, roll out to a 1/2-inch thickness. Using a 3-inch round cookie cutter or small glass, cut out the biscuits. Gather the scraps, roll them out and cut out the remaining biscuits. Place the biscuits 1 inch apart on an ungreased baking sheet, sprinkle with the remaining 2 tablespoons of sugar and bake until the tops are golden brown, about 15 minutes.

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