The Master at Work: James Beard

Cream Biscuits

5 tablespoons melted butter

2 cups all-purpose flour, plus more for dusting the surface

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon sugar (optional)

1 ½ cups heavy cream.

1. Preheat the oven to 425 degrees. Brush a baking sheet with a little melted butter. Sift 2 cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 ¼ cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

2. Turn dough onto a floured surface, mound it into a ball and, using a rolling pin or your hands, press it to a thickness of about ¾ inch. Cut into rounds, 2 ½ inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in the remaining melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately. Makes about 9 biscuits. Adapted from “James Beard’s American Cookery.”