Cream Biscuits

2 cups all-purpose flour 500 mL
1 tbsp double-acting baking powder 15 mL
3 tbsp sugar, if desired 50 mL
1/2 tsp salt 2 mL
1 1/4 cups heavy cream 300 mL
milk for brushing tops of biscuits

Make Biscuits: In a bowl, sift together flour, baking powder, sugar and salt. Add cream and stir mixture until it just forms a dough. Gather dough into a ball, knead gently 6 times on a lightly floured surface, then roll or flatten to a 1/2 inch (1 cm) thickness. Cut out rounds with a 2 1/2 inch (7 cm) cutter dipped in flour; transfer to an ungreased baking sheet. Gather the scraps, re-roll dough and continue until there are 10. Brush biscuit tops with milk and bake in a preheated 425 F (220 C) oven for 15 minutes, or until they are golden. Let cool on rack. Makes 10.