According to The Fannie Farmer Cookbook, this recipe was used at James Beard’s summer cooking classes in Seaside, Oregon. The truth is, I don’t really care where they originated, only that they are both the best and the easiest biscuits I have ever come across.

Steps

1. Preheat the oven to 425 degrees. Combine the flour, sugar, salt, and baking powder in a mixing bowl, stirring with a fork to blend. Slowly add the cream, stirring constantly, until the dough holds together.
2. Knead gently on a lightly floured surface for about 1 minute. Pat the dough into a ½-inch thick round and cut into 12 wedges. Arrange the wedges 2 inches apart on an ungreased baking sheet and brush the tops with the melted butter.
3. Bake for 12 to 15 minutes, until lightly browned. Serve warm.