These biscuits have been a staple in our household for years. In The Fannie Farmer Cookbook, Marion Cunningham writes that she learned to make them at one of James Beard’s summer cooking classes in Seaside, Oregon. Instead of buttermilk or regular milk, the recipe calls for heavy cream, which makes for a super simple mixing process and ensures tender biscuits every time. A note to those anticipating the savory tang of a traditional buttermilk biscuit -- these are more like a rich, savory scone. —Merrill Stubbs
Heat the oven to 425°F. Combine the flour, salt, baking powder and sugar in a mixing bowl, stirring with a fork to blend.
Slowly add the cream to the dry ingredients, stirring constantly, until the dough holds together. Knead gently on a lightly floured surface for about 1 minute. Pat it into 1/2-inch thick round and use a sharp knife to it cut into 8 wedges.
Arrange the wedges 2 inches apart on an ungreased baking sheet and brush the tops of the biscuits with melted butter. Bake for 12-15 minutes, until lightly browned. Serve warm with plenty of butter and/or honey.