Preheat oven to 350°F. Line a sheet pan with parchment paper.

Place flour, baking powder, salt, and sugar in a large mixing bowl.

Cut butter into 1/2 tablespoon-sized-bits and add to flour. Using your fingertips or a pastry cutter, work butter into flour mixture until it resembles coarse meal.

Make a well in center of the flour. Pour in all the heavy cream and half and half.

Stir dry ingredients into cream. Mix with a wooden spoon until dough just begins to come together into a ball.

Turn dough onto a lightly floured surface. Knead 2 or 3 times to form a cohesive mass. Do not overwork the dough.

Using a rolling pin, roll dough to a 1-inch thickness. Correct thickness is key to obtaining a stately biscuit.

Dip a 2 1/2 inch biscuit cutter in flour. Cut dough. Repeat until all dough has been cut. Scraps can be gathered together and re-rolled one more time.

Place biscuits on prepared sheet pan, leaving about 1/4-inch between them.

Brush tops of biscuits with 1 tablespoon of half and half.

Sprinkle lightly with 1 tablespoon of sugar.

Place in preheated oven and bake for 20 minutes. Biscuits will be lightly browned on top and flaky in center when done.