Cottage Biscuits

It's Biscuit Time!  Warm out of the oven with homemade jelly-jam-preserves.  Nothing beats em.  They're a staple around the cottage and worth trying at home.
Biscuits are an art.  So consider the instructions a jumping off point for practice.  You won't need to vary the ingredients, but you will need to hone your technique over time.
Instructions: Pre-Heat the oven to 425 right away.  You'll want it nice and hot.  You can put the butter you need to melt in the oven for a few minutes as well.  Or use a microwave.  But melting butter in the microwave sometimes results in a butter bomb going off and coating the inside of your microwave...

Get a baking sheet out and line it with parchment paper.  Put the flour, salt, baking soda and sugar in a mixing bowl and mix it up with a whisk.  You just need to blend it.  Slowly add 1 cup of the cream to the mixture, stiring constantly.  When it begins to hold together and feels soft, yet firm - it's got the right amount of cream.  Depending on the type of cream, the type of flour, and the humidity - you may end up using more or less than a cup.  This is the part about honing your skills I was talking about.

Place the dough on a lightly flour board and knead for a minute.  One minute.  Now press it out in the shape of a square about 1/2" thick.  Then cut it into 9, 12, 16 pieces - depending on the size of biscuit you want.  You can cut them apart with a knife, but its best to use a pizza cutter.  Now brush it with that melted butter. Now place the biscuits about 2" apart on the baking sheet and bake for 15 minutes, or until golden brown on top.  Smaller biscuits less time, bigger more time.  But golden brown is what you're after.

Item Amount
Main Ingredients:
Flour 2 cups
Salt 1 tsp
Baking Powder1 TBS
Sugar2 tsp
Heavy Cream 1 - 1½ cup
Unsalted Butter, melted3 TBS

Tips: If you've got extra butter left over, use it for the eggs!  Oh if you've got extra cream left over, use it for the eggs, or the coffee!

Low-Fat Options: yeah... about that...