6 c flour
2 tbsp sugar
2 tbsp baking powder
1 1/2 tsp salt
4 1/2 c cream (I used half & half)
Line baking sheets with parchment or wax paper and set aside.
Combine all ingredients in a medium bowl. Mix with a wooden spoon about 1-2 minutes. (dough will be like a thick waffle batter) Turn dough out onto a floured work surface (you'll need LOTS of flour to keep dough from sticking to you and your surface) and knead until smooth. Pat dough out to be about 3/4 in thick. Use a 2 in. biscuit cutter to cut as many as you can from the first knead. Re-knead remaining dough and cut again. Place biscuits on baking sheets, 1 in. apart. Freeze until solid; about 4 hours. Once frozen, put into freezer safe container to keep.
Again, DO NOT THAW BEFORE BAKING.
You can also use this dough to make a thick, heavy, rustic-looking bread. After kneading, simply form into a loaf shape and place into loaf pan.
Bake 450 for 20-25 minutes (35-40 for bread)