Preheat oven to 425°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Pour in half of cold cream into dry mixture.
Use a sturdy spatula or wooden spoon to stir mixture together. Pour remaining cream. Stir together until a shaggy dough forms. Be careful not to over-mix.
Dump shaggy dough onto a clean counter top or work surface. Gently knead dough together and pat into a rectangle about ¾-inch thick.NOTE: Be careful not to overwork the dough. Too much mixing and kneading will create too much gluten. This will result in a tough, dense biscuit.
Punch out rounds using a well-floured 2½-inch round cutter. Put scraps together and pat until ¾-inch thick. Punch out additional rounds. Discard any scraps after the second go.
Place rounds on preparing baking sheet. Brush tops of dough with additional cream. If desired, sprinkle turbinado sugar or granulated sugar on top for extra crunch and sweetness.
Bake for 15-18 minutes until biscuits have puffed up and the exterior is golden brown. Rotate baking sheet midway through baking to ensure even cooking.
Serve immediately! These cream biscuits are best enjoyed warm, fresh from the oven.