Biscuits made with heavy cream

Here's a new recipe I can hardly wait to try out . Should march into the kitchen right this minute and get busy....maybe I will!

Unbelievable Biscuits 
by Chef Alex Guarnaschelli

3 cups all-purpose flour, plus extra for rolling
1 tbsp. PLUS 1-1/2 tsp. baking powder
2 tsp. sugar
2 1/4 tsp. salt
2 1/2 cups heavy or whipping cream

Preheat oven to 350°. Sift flour, baking powder, sugar and salt into large bowl. Add cream to dry ingredients, mixing with hands. Take care there is no flour remaining in the bottom of the bowl. Turn biscuit mixture onto lightly floured surface. With floured hands, shape into 9 x 6-inch rectangle, about 1-inch-thick. Lightly flour knife and cut biscuit mixture lengthwise into 4 pieces, then crosswise into 6 pieces, to make 24 (1-1/2-inch) squares. Arrange biscuits on nonstick baking sheet or baking sheet lined with parchment paper; chill 15 minutes. Bake 15 minutes or until biscuits are light golden brown.

Makes 24 biscuits.