• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds.
• Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
• Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet.
• Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat until all dough is used.

Preparing For the Freezer:

• Wrap the baking sheet tightly with greased plastic and freeze the biscuits for about 6 hours.
• Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.

Prepare after Freezing:

• Do not thaw biscuits. Preheat oven to 450°F/230°C. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.

To Serve Without Freezing:

• Preheat oven to 450°F/230°C. Bake one sheet at a time, for about 13-18 minutes, until puffed and golden brown.

Air Fryer

• Preheat your air fryer to 350°F (175°C).
• Lightly grease the air fryer basket or line it with parchment paper. Place the biscuits in a single layer, ensuring they have enough space to expand.
• Cook for 10-12 minutes until the biscuits are puffed and golden.