1. Preheat oven to 425F. Prepare a baking sheet with non-stick baking mat or parchment paper.

2. Combine flour, baking powder, sugar, and salt in a large bowl and mix.

3. Meanwhile, whip first measurement of heavy cream to medium peaks. Using a rubber spatula and a very light touch, fold whipped cream into the flour mixture until small crumbles form.

4. Make a well in the center and carefully fold in remaining heavy cream until just barely mixed. Some crumbs will remain.

5. Turn the dough out onto a lightly floured work bench and gently pat it into a rectangle. Using a bench scraper, cut from opposite sides of the dough and place on top of the dough mound. Fold and press pieces together to incorporate any remaining dry pieces and form another rectangle. Turn the dough to repeat this process on the other opposing sides. Continue this process of cutting, folding, and pressing until a cohesive dough forms and you can see layers.

6. Once formed, roll or press dough to an even rectangle, about 1 inch thick. Using a knife or ring cutters, cut biscuits to desired size (round, square, whatever shape you want).

7. Place cut biscuits on prepared baking sheet. Brush tops with melted butter. Sprinkle with flakey sea salt. Bake in preheated oven until puffed and golden, about 15 - 20 minutes.

8. Remove from the oven, brush warm tops with more melted butter.