Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
Combine flour, sugar, baking powder, and salt in large bowl. Stir in cream until combined, about 30 seconds.
Turn out dough onto lightly floured counter, gather into ball, and knead briefly until smooth, about 30 seconds. If dough is too crumbly, add an additional teaspoon of heavy cream to get smooth dough (I added 1 extra teaspoon of cream).
Shape dough into 3/4-inch-thick round. Dip a 2 1/2-inch round biscuit cutter in flour and cut out biscuits, recombining scraps as needed to yield 6 biscuits. Place rounds on prepared baking sheet. (Baking sheet with biscuits can be wrapped in plastic wrap and refrigerated for up to 2 hours.)
Bake until golden brown, about 15 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool for 5 minutes.