Use this recipe in our Cornbread and Biscuit Dressing.
Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Add cream, and stir just until a dough forms.
On a generously floured surface, pat dough into a square, about 1/2 inch thick. Let rest for 5 minutes.
Cut out rounds with a 2-inch biscuit cutter. Pat together scraps, and cut out more rounds. (You should have about 30 biscuits.) Space biscuits 2 inches apart on a parchment-lined baking sheet.
Bake until tops are golden, 12 to 14 minutes. Let cool on sheet on a wire rack. Biscuits can be stored in an airtight container at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.