Drop Cream Biscuits

Step 1

Position a rack in the upper third of the oven; preheat to 450 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Step 2

Whisk together the flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Step 3

Microwave the cream in a microwave-safe container on HIGH for 60 to 90 seconds, until just warmed to body temperature (95 to 100 degrees), stirring halfway through. Stir the warm cream into the flour mixture to form a soft, uniform dough.

Step 4

Grease a 1/3-cup dry measuring cup with cooking oil spray. Use it to drop 10 or 11 level scoops of batter 2 inches apart on the baking sheet; the biscuit portions should measure about 2 1/2 inches wide and 1 1/4 inches high. Re-grease the measuring cup after every 3 or 4 scoops. If the portions are misshapen, use your fingertips to gently reshape the dough into level cylinders.

Step 5

Bake (upper rack) for 10 to 12 minutes, until the tops are light golden brown, rotating the pan from front to back halfway through.

Step 6

Brush the hot biscuits with melted butter, if desired. Serve warm.