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Preheat oven to 450º Fahrenheit.
In a bowl, mix together the flour, cornstarch, salt, baking powder, and granulated sugar. Add the heavy cream and mix until just combined.
Pour the biscuit mixture out on a lightly floured counter and knead two to three times until the dough comes together.
Turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll the dough into a thick square or rectangle, about 1–1½ inches thick.
Use a 3-inch biscuit cutter to cut out the biscuits, pressing straight down without twisting the cutter, which can prevent the biscuits from rising as tall.
Gently gather and reroll the scraps to cut additional biscuits, being careful not to overwork the dough.
Place biscuits on a parchment lined baking sheet. Brush with heavy cream and a sprinkling of granulated sugar if desired.
Bake for 10-12 minutes until a little golden on the edges. Serve hot from the oven with fresh jam and whipped cream.