2 c. all-purpose flour
1 tbsp. baking powder
1 tbsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 c. butter
3/4 c. whipping cream, light cream or milk

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture, then add cream all at once. Using a fork, stir just until moistened.

Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing dough for 10-12 strokes or until dough is nearly smooth. Pat or roll dough to 1/2 inch thickness.

Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 minutes or until done. Remove biscuits from baking sheet; serve hot.

BUTTERY BREAKFAST TURNOVERS:

For filling, in a small mixing bowl beat 1 (3 ounce) package of cream cheese, softened, and 1 egg yolk with an electric mixer until combined. Stir in 1/3 cup pineapple or peach preserves. Set filling aside.

Prepare dough for biscuits as directed except roll dough to 1/8 inch thickness. Cut dough with a 4-inch round biscuit cutter. Spoon 1 rounded teaspoon of filling onto center of each circle of dough. Fold each in half, sealing edges with the tines of a fork.