Preheat oven to 425° F and line a baking sheet with parchment paper
In a large bowl add flour, baking powder and salt. Stir to combine.
Pour in heavy cream and mix until a crumbly dough begins to form then transfer to a floured parchment-lined surface or countertop and use your hands to knead the dough into a rectangle about 1 inch thick.
To ensure flaky biscuits, this dough doesn't need much kneading Fold the dough over onto itself pressing into a rectangle again, about 4-5 times until smooth no longer crumbly. Then use your fingers to spread the dough out and use a 2.5 inch circular cookie cutter to cut the biscuits. Use the cutter to cut directly down and up, making sure not to twist the cutter as this can prevent them from rising. Press the leftover dough scraps together and cut out the remaining biscuits.
Place biscuits on the prepared baking sheet and bake for 15 - 18 minutes, until lightly golden.
Transfer to a baking rack to cool for a few minutes and enjoy with butter or your favorite jam!
