Ahh, cream INSTEAD of butter! I'd heard of cream biscuits before but just thought you used cream instead of milk or buttermilk. My goodness, these do look like a good alternative for those of us who are "cut in the butter" challenged bakers. And cream always goes on sale before Thanksgiving, too. Actually, I have been in the habit of using the Hi Maize flour whenever I make biscuits. Works like crazy. Good to know about the regular cornstarch trick in case I ever run out of the Hi Maize. Do you suppose tapioca or rice flour could fill the same role? We always have those in our pantry for noodle making. Neither tapioca nor rice flour is a resistant starch. They will work for tenderizing, but not for adding fiber. Frank @ KAF.

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