Instructions: Preheat oven to 425 degrees. In a medium saute pan, over medium heat, cook bacon until crisp. Drain over paper towels, and set aside.

Over a large bowl, sift the flour, baking powder, and salt. Slowly incorporate the heavy cream just until a wet dough has formed into a ball.

On a lightly floured surface, gather the dough into a ball, and kneed it gently six times. Roll out the dough to a 1/2-inch thick rectangle. Sprinkle the dough with chopped sage, crumbled bacon, and grated cheddar cheese.

Roll the biscuit dough up jellyroll style rolling from the longer end of the rectangle. Using a sharp serrated knife, slice the biscuits into rounds and place in an ungreased round cake pan.

Brush the tops of the biscuits with milk and bake for 15 minutes or until pale golden brown.

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