In a large mixing bowl blend flour, baking powder, sugar and salt. Cut in the margarine with a pastry blender or two knives until the mixture resembles fine crumbs. Stir in eggs and cream to make a stiff dough.
Knead the dough on a lightly floured board until it sticks together. Divide the dough in half. Roll each half into a circle 6” wide by 1” thick. Serrate each circle into quarters. Place serrated circles 1” apart on an ungreased baking sheet. Brush tops with egg white, if desired.
Bake for 15 minutes or until golden brown. Eat fresh. Bisquits don’t keep well.