Preheat oven to 450°F.
Combine dry ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
With a fork, stir in eggs and ⅓ cup cream, just until moistened. Add additional 1 or 2 tablespoons of cream if necessary.
To make round biscuits, gently pat the dough into a 1-inch thick disc and use a biscuit cutter. Place rounds onto a buttered or parchment lined cookie sheet and brush with remaining cream. For drop biscuits, drop large spoonfuls (six, approximately 2½ diameter mounds) onto a buttered or parchment lined cookie sheet and brush with remaining cream.
Bake for 10-12 minutes. Serve hot with Challenge Butter.
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