Two Cups Flour

12 Line a rim baking sheet with parchment paper.
1 Whisk together the dry ingredients in a large bowl.
2 Add the butter and work it into the flour using a pastry grinder or with your fingertips.  The mixture should begin to thicken as butter is incorporated and look like a thick cornmeal with a few pea sized butter chunks.
4 Pour in the heavy cream, stir and press with a wooden spoon or silicone spatula to form a shaggy dough. If the dough is too wet, add a little flour and shape into ball with your hands. Or if the dough is not coming together, add 1 teaspoon of cream at at time until you reach desired consistency. The dough should be tacky but neither sticky or dry. 
6 Transfer the dough to a lightly floured surface and gently shape into a rectangle that is about 1/2 inch in thickness.
7 Cut the dough into thirds. Stack the pieces on top of one another. With your hands or very with gently a rolling pin, flatten the stack out into a rectangle of 1/2 inch thickness. 
13 Repeat by cutting the dough into thirds again. Stack the pieces on top of one another. With your hands or very with gently a rolling pin, flatten the stack out into a rectangle of 1 inch thickness. 
8 Cut the rectangle in half lengthwise with a sharp knife, and then cut it into thirds. This should give you six large square biscuits. *Or use a 3-4 inch round shaped biscuit cutter to cut round biscuits.
11 Place biscuits on the prepared baking sheet spaced 2 inches apart. Freeze biscuits for 15 minutes while the oven is pre-heating. Cold dough gives a better rise in the oven.
0 Preheat oven to 400F (200C).
9  Bake the biscuits for 15 to 17 minutes, until they are fluffy and golden brown on the edges.
10 Remove the baking sheet from the oven and place it on a wire rack. Brush the top of each biscuit with melted butter and serve warm.