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Hi Wrenie I have never tried these, the recipe comes from Cooking Club of America, club member Michealjc . I ask if can cream could be used in place of the heavy cream, he sugested thast I try it, so far I haven't.  If you do, please let us know. I make really good biscuits and have thought about trying this with my recipe, but haven't.   Granna2     Freezer Biscuits
This is a light and fluffy cut biscuit that can be made well in advance and stored in the freezer, just like the frozen biscuits sold at supermarkets—only better. The biscuit dough will not bake well unless it's frozen.

Makes about 24 biscuits

Try to cut out as many biscuits as possible each time the dough is patted out; each additional batch of cut biscuits will look more rustic. Obviously, these biscuits do not need to be baked at the same time, but rather can be baked as desired. The unbaked biscuit dough cannot be stored in the refrigerator.

• 6 cups unbleached all-purpose flour, plus extra for the counter


• 2 tablespoons sugar


• 2 tablespoons baking powder


• 1 1/2 teaspoons salt


• 4 1/2 cups heavy cream

1. Line a rimmed baking sheet with parchment paper (if your baking sheets are small, you may need to use 2); set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.


2. Pat the dough into a 3/4-inch-thick circle. Cut out the biscuits using a 2 1⁄2-inch round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2 inch apart. Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4-inch-thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits2,