Adjust oven rack to the upper-middle position, Preheat oven to 425 degrees fahrenheight and line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder and salt in a medium bowl.
Add in the cream and mix by hand just until smooth and no dry spots remain- do not over mix!
Using a spoon or ice cream scoop, spoon even portions of dough onto baking sheet.
Bake until golden brown, about 15 minutes, and serve hot!
Don't Over Mix: The more you stir, the tougher your biscuits will be! When flour and water (in this case cream) are combined they form gluten. Gluten is what gives bread structure and the more it is kneaded, the more structure it has. We want our biscuits to stay light and fluffy, so only stir it until no dry spots remain.
The Cream Matters: Opt for the carton that says "Heavy Whipping Cream" when grocery shopping. It has a higher butterfat content which means richer, fluffier, more buttery rolls.