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"   If you have a big pot of soup bubbling away on the stovetop, why not throw together some warm, fresh biscuits to serve with it? This recipe takes 5 minutes to pull together, then spends just 15 minutes in the oven. The biscuits are more fluffy than flakey, and they&amp;#039;re wonderful with butter and honey. I found the recipe in this bread roundup from the kitchn.    I made a half recipe because it would be dangerous to have extra cream biscuits lying around. First I preheated the oven to 425F. Then I whisked 1 cup flour with 1 heaping teaspoon sugar, 1 teaspoon baking powder and a generous 1/4 teaspoon salt. I drizzled in most of 3/4 cup heavy cream and mixed. At this point I decided my dough looked wet enough, so I didn&amp;#039;t add the last little drizzle.    I formed the dough into a square about 1 1/2 inch thick, then cut into quarters\u20144 big biscuits. I brushed the tops with a bit of the leftover cream, then baked at 425F for 15 minutes. At that point they looked a little pale, so I let them go another 2 minutes, 17 minutes total baking time. Served with butter and honey. Check out WD&amp;#039;s roundup of quick breads to bake: 10 Magnificent Muffins, Scones and Biscuits "^^<http://www.w3.org/2001/XMLSchema#string>
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