2-Ingredient Cream Biscuits

Adjust the oven rack to center position and preheat oven to 450°F.

Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.

For Drop Biscuits:
Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

For Flaky Rolled Biscuits:
With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square.

Press the square down and roll it out again into a 12-inch square.

Repeat the folding process once more, then roll the dough again into a 12-inch square.

Use a 3- to 4-inch biscuit cutter, to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart.

Press together scraps to form additional biscuits.

Brush tops with cream and bake until golden brown, about 12 minutes.

Let cool slightly and serve.