Heat oven to 425º and place oven rack in the upper-middle position. Prepare a baking sheet with parchment paper or a nonstick baking mat and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir in the cheese. Pour in 1¼ cups of the cream and stir with a wooden spoon for about 30 seconds, or until a dough forms.

Transfer the dough to a lightly floured work surface, leaving behind any dry pieces of flour in the bowl. In tablespoon increments, add up to the remaining ¼ cup of cream to the dry bits left in the bowl, stirring with a wooden spoon after each addition. Once the bits are moistened, add them to the rest of the dough. Knead by hand for about 30 seconds, just until the dough is smooth.

To make biscuit rounds, pat the dough into a 1-inch thick circle. Using a biscuit cutter, cut the biscuits and place on the baking sheet. Push together the remaining dough and cut more biscuits. You should have 8, but that will depend on the size of your biscuit cutter. Alternately, press the dough evenly into an 8-inch cake pan. Turn out onto a lightly floured work surface and cut into 8 wedges using a sharp knife or bench scraper.

Bake the biscuits for 18 minutes. Serve immediately.