Preheat oven to 400℉ (205℃)
In a large bowl, sift or whisk together flour, sugar, baking powder and salt.
4 Cups All-Purpose flour, 1 Tablespoon Granulated Sugar, 5 teaspoons Baking Powder, ½ teaspoon Salt
Add butter pieces to dry ingredients. Using a pastry blender or your hands, work butter into the dry ingredients. Continue to work the butter until there are still bits of butter about the size of a pea.
¾ Cup Unsalted butter
Add 1 ¼ cup of heavy cream to the bowl and toss with a rubber spatula. Work dough briefly with your hands until it starts to come together.
1 ⅓ Cups Heavy Cream
Lightly flour a work surface and place dough on the work surface. Knead briefly until no dry crumbs remain.
Roll dough to ½ inch (dust worksurface and/or rolling pin with flour if the dough begins to stick).
Cut biscuits using a 3" round pastry cutter.
Roll out remaining scraps of dough and cut additional biscuits.
Place half of the biscuits on the prepared sheet pan.
Brush tops of the biscuits lightly with melted butter. Place the other half of the biscuits on top of the biscuits in the pan. Brush lightly with melted butter.
¼ Cup Unsalted butter
Bake for 12 - 15 minutes. Biscuits will be well risen and a dark brown when finished.
Cool biscuits completely before assembling the shortcakes.