Cream Biscuits with Prosciutto & Parmesan Cheese

Preheat oven to 450 degrees F, with the rack set in the lower-middle position. Line two large baking sheets with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in chopped prosciutto, finely grated Parmesan cheese, and sliced scallions.

Stir in cream until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and knead the dough briefly, about 30 seconds, until smooth. With your hands, press the dough into a 3/4-inch thick round. Dip a 2 1/2-inch round biscuit or cookie cutter into flour. Cut out 16 to 20 biscuits, patting the scraps together as necessary to use all of the dough. Place the biscuits, upside down, on the prepared baking sheets, with about 1 inch between biscuits. If there are more than 16 biscuits, it may be necessary to bake some of the biscuits on a third baking sheet.

Bake the biscuits, one sheet at a time, until lightly browned, about 15 minutes, turning the baking sheet halfway through baking. Transfer the biscuits to a wire rack. They are best served warm, but can also be served at room temperature.