The key to melt in your mouth biscuits is a light touch. Don't overwork the dough, says Erin Simpson, associate food editor of BH&G magazine. Using cream is like having butter and milk combined-you skip a step and the dough is worked very little. This recipe is foolproof, there's no blending in butter, no rolling. The biscuits are studded with blueberries for breakfast, but they are just as good for dinner, made without berries and sugar. Enjoy!