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1 In A Large Bowl, Vigorously Whisk Together The Flour, Sugar, Salt, And Baking Powder For The Biscuits. Cut The Butter Into The Flour Mixture With A Fork Or A Pastry Cutter, Or Pulse In A Food Processor Until The Largest Pieces Of Butter Are The Size Of Peas. 2 Use A Fork To Whisk Together The Cream, Egg, And Vanilla In A Small Bowl. Make A Well In The Large Bowl Of The Flour Mixture And Pour The Cream Mixture Into The Center Of It. Use A Fork To Mix Until The Dough Is Evenly Moistened. The Dough Mixture Should Look Shaggy. Knead The Dough With Your Hands 8 Turns Or So To Create A Ball. 3 Lightly Flour A Smooth Surface. Turn The Dough Out Onto The Surface And Pat Or Roll Out Until It Is Between 1/4 And 1/2-Inch Thick. Use A 1 1/2-Inch Diameter Biscuit Cutter (Or A Juice Glass) To Cut Out Round Biscuit Shapes From The Dough. (It Helps To Dip The Biscuit Cutter In Some Flour Before Each Cut, So That The Dough Doesn'T Stick To The Form.) Place Rounds On A Baking Sheet, Space About 1 1/2 To 2 Inches Apart From Each Other. Chill For 10 Minutes In The Refrigerator Before Baking. 4 Heat Oven To 425
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