Quick Cream Biscuits
alt.cooking-chien/Robb Dabbs (2000)

These biscuits are sinfully rich, but delicious, and no one will ever know you didn't make these from scratch!

3 cups Original Bisquick
1 cup whipping cream
Unsalted butter

Preheat oven to 450F. In large mixing bowl, combine Bisquick and whipping cream, mixing gently with a fork to form a soft dough. If mixture is too dry, add additional cream or a small amount of milk. Dough will be sticky. Turn dough out on surface dusted with additional Bisquick. Dust hands with Bisquick and knead dough gently 10 times. Pat or roll dough 3/4-inch thick. Cut with 2-inch biscuit cutter and place two inches apart on parchment lined or non-stick or lightly greased baking sheet. Lightly coat top of each biscuit with unsalted butter, using scant 1/4 teaspoon per biscuit. Bake for approximately 10 minutes or until golden brown.

These biscuits are very delicate and must be gently removed from the baking sheet with a spatula. Biscuits may also be made ahead, as they are equally good reheated. If reheating, use regular oven. Using a microwave will make them soggy and/or tough.