Combine the flour, sugar, baking powder and salt in the bowl of a five quart electric mixer (or a suitable mixing bowl if working by hand). Chop the butter into medium sized pieces, about the size of an olive and add to the dry ingredients. Mix with a paddle until the mixture becomes uniform with a texture resembling corn meal.

Add the cream slowly and mix just until the dough comes together. Turn the dough out onto a floured work surface and roll to about 1 inch thick. Fold the dough in thirds back onto itself and roll to 1 inch a second time. Cut into 1 - 1/2 inch rounds and refrigerate until ready to bake.

When you are ready to bake, preheat the oven to 350 F. and arrange the biscuits on a baking sheet. Brush the tops with cream and bake to golden brown. Pastry Chef Nicole Plue Makes about 18 biscuts