Prep. Preheat your oven to 425°F (220°C). Then, line a small, rimmed baking sheet with parchment paper.
Mix. In a mixing bowl, combine the flour and sugar. Then, add the diced cold butter. Next, cut the butter into the flour using a pastry blender, two knives, or your hands until the mixture resembles coarse crumbs.
Add the cream. Pour in the heavy cream and gently stir with a spatula until a dough forms. The dough should be slightly sticky but hold its shape.
Knead. Turn the dough out onto a clean counter or large cutting board. Knead the dough a few times by hand until it becomes smooth.
Roll out and cut. Using a rolling pin, roll the dough to about ¾ inch thick. Then, cut out rounds using a 2¼ inch biscuit cutter. Place the rounds on the prepared baking sheet, making sure the biscuits are touching.
Brush with butter. Melt the 2 tablespoons of butter in the microwave. Generously brush the tops of the biscuits with the melted butter.
Bake and serve. Bake the biscuits for 16 minutes or until golden brown and risen. Serve the biscuits warm and fresh from the oven.