Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silpat liner.

In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.

Pour the heavy cream into the dry ingredients and stir with a wooden spoon or spatula just until the dough begins to come together.

Turn the dough out onto a lightly floured countertop. Press the pieces together with your hands into a rough rectangle about 1 inch thick.

Fold the dough over onto itself, then turn the rectangle 90 degrees. Press it out to 1 inch thick again. Repeat this folding and pressing 4–5 times.

Using a 2 1/2-inch round cutter, press straight down (don’t twist) to cut circles. Gather scraps, press lightly, and cut the remaining biscuits.

Place the biscuits on the prepared baking sheet, close together for taller sides or spaced apart for crisper edges.

Bake for 12–15 minutes, until the tops are lightly browned. Rotate the pan halfway if your oven is uneven.

Serve immediately while warm.