Turn out dough onto a lightly floured surface and pat into
a 6-inch square, about 1 inch thick. With a 2 1/2-inch
round cutter dipped in flour, cut four biscuits from dough
and place them, evenly spaced, on a parchment-lined baking
sheet. Gather dough scraps together, fold once, and gently
pat into a rectangle; cut out two more biscuits. Whisk egg
and remaining 1 tablespoon cream, then brush egg wash over
tops of dough rounds.