Combine first four ingredients in a medium bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add whipping cream, stirring Just until dry ingredients are moistened.

Sprinkle 1-1/2 teaspoons flour evenly over work surface. Turn dough onto floured surface, and knead five or six times. Roll dough to 1/2 inch thickness; cut into rounds with a 2 1/2 inch biscuit cutter. Place rounds on a lightly greased baking sheet. Bake at 425 degrees for 10 to 12 minutes or until biscuits are golden. Yield: 10 biscuits