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Make the dough: Whisk flour, baking powder, and salt. Cut in cold butter until pea-sized (I use a cheese grater). Add the half-and-half and stir just until combined.
Fold & cut: Turn onto a floured surface. Pat into a rectangle, fold in thirds, then pat to a 5”x10” rectangle (about ¾” thick). Cut biscuits (depending on your size biscuits will depend on how many, but it’s usually about 6-8); reshape scraps for 2-3 more.
Bake: Place on a parchment-lined sheet, 1” apart. Bake at 425°F for 12–15 minutes until golden. Brush hot biscuits with melted butter and cool 10 minutes.