preheat the oven to 425˚

sift the dry ingredients

stir in the cream, starting with 3/4 of a cup and keep adding just until you have a workable dough that does not crumble

knead lightly for a minute

pat out the dough to about 3/4s of an inch thick on a baking stone

cut out as many biscuits as you can

gather the leftover dough and pat it out again and cut more biscuits or fashion the leftovers into little mini biscuits for kids

brush the tops with melted butter

bake on a 425˚ oven for 15-18 minutes

serve hot with butter or jam or gravy