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Preheat oven to 450°F (230°C).
In a large bowl, whisk together the flour, baking powder, and salt.
Add the chilled, cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the cold heavy cream and use a fork to gently mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and gently knead 2-3 times until it just comes together.
Pat the dough into a ¾-inch thick round.
Use a 2-inch biscuit cutter to cut out biscuits, pressing straight down without twisting.
Place the biscuits on a parchment-lined baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, until the tops are golden brown.
Serve warm.