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Preheat oven to 425F. Heavily butter pan you will cook these in. (I used my cast iron skillet.)
In a large bowl combine flour, 3 tsp sugar, baking powder & 1 ½ tsp salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well in your flour mixture & slowly add buttermilk and half/half into the middle. With a fork, slowly start to incorporate the dry ingredients into the milk. Continue to mix until combined ONLY. If it is too dry, add a few drops of milk.
Drop dough onto a lightly floured surface. If you like layers in your biscuits – do the folding technique. Begin to fold the dough carefully and not aggressively. (Like turning the page on a book.). Get a total of 6-7 folds and roll out to desired thickness. Cut with a biscuit cutter.
Put into greased pan or on cookie tray. You will want your biscuits to touch each other if possible. (They like the support on all sides to rise!)
Bake for 12-15 minutes or until golden brown. The thicker the biscuit, the longer cooking time needed.
Remove from oven and brush with melted butter and sprinkle with a little salt and sugar (optional).