Heavy Cream Biscuits

I decided it was time for biscuits.
This is the America's Test Kitchen recipe for Heavy Cream Biscuits.

That's right - no butter or shortening -

It calls for heavy cream.

Here's my adaptation.

2 cups All Purpose Flour

1 1/2 cups heavy cream

2 teaspoons baking powder.

Have everything chilled before you start.
I put the stainless mixing bowl with the measured flour in refrigerator.

Preheat oven to 450 degrees.

Lightly put ingredients together.

Fold over a couple of times.

Cut into 9 pieces.

This is a picture of a half-recipe.

They were very light, and very delicious.

I don't add salt - there's enough in the baking powder.