Preheat oven to 425°F. Line a large rimmed baking sheet using parchment paper; set aside.

Whisk together cream and 1 teaspoon of the salt in a medium-size chilled bowl until medium-stiff peaks form, 3 to 4 minutes. Set aside.

Whisk together flour, sugar, baking powder, baking soda, pepper, and remaining 1 ½ teaspoons salt in a large shallow bowl. Add whipped cream to flour mixture; stir gently using a sturdy rubber spatula to form a shaggy dough. Add 2 to 3 tablespoons cold water, 1 tablespoon at a time, just until dough comes together. (Dough can be slightly crumbly but should be fully moistened, tacky, but not overly sticky.)

Turn dough out onto a lightly floured work surface; gently knead 3 to 4 times to bring dough completely together. Pat into a 1-inch-thick rectangle. Fold in half like a book; rotate 90 degrees, and pat down to a 1-inch thickness. Repeat folding and patting process 5 more times for a total of 6 times, dusting lightly with additional flour as needed to prevent sticking.

Pat dough into about an 11- x 5-inch rectangle about 1 inch thick. Trim edges for clean cuts. Using a floured bench scraper or sharp knife, cut dough into 10 (about 2 ¼-inch) squares. Do not reshape scraps.

Arrange biscuits on prepared baking sheet spaced about 1 inch apart. Brush tops with additional cream, if desired. Bake in preheated oven until golden brown and crisp on top, 15 to 16 minutes. Let cool on baking sheet for 5 minutes before serving.