For best results, place butter in the freezer for 10 minutes or so before starting. Biscuits will be flakier with very cold butter.

Preheat oven to 425 degrees and line baking sheet with silicone mat or parchment paper.

Combine flour, baking powder, sugar, and salt in large bowl. Mix well.

Remove butter from freezer and cut it into flour mixture using a pastry cutter or use box grater to shred butter into flour mixture and combine until mixture resembles coarse crumbs.

Add cream and stir gently until combined, being careful not to over-work dough.

Transfer dough to a well-floured surface and use hands to gently work the dough together. Once cohesive, flatten dough with hands and fold in half over itself. Flatten again, rotate 90 degrees, and fold in half again. Repeat this step 4-5 times.

Using hands, flatten dough to 1 inch thick and cut into 3 inch rounds with a biscuit cutter. Place biscuits on prepared pan and rework, flatten, and cut dough to get at least 6 biscuits.

Bake 12-15 minutes or until lightly golden brown. If desired, brush with melted butter immediately after removing from oven.