Flying Biscuit Café Famous Flying Biscuits Recipe

Haven't made this one yet but it looks like a good biscuit.

3 cups All-Purpose Flour (a soft winter wheat flour, like White Lily, is best) + more for dusting)
1 tablespoon + 1 1/2 teaspoon Baking Powder
3/4 teaspoon Salt
2 tablespoon + 1 1/2 teaspoon Sugar
6 tablespoon unsalted Butter at room temperature
2/3 cup Heavy Cream
2/3 cup Half and Half for brushing on top of biscuits
1 tablespoon Sugar for sprinkling on top of biscuits

Preheat oven to 350°F. Line a sheet pan with parchment paper.
Place flour, baking powder, salt, and sugar in a large mixing bowl.
Cut butter into 1/2 tablespoon-sized-bits and add to flour. Using your fingertips or a pastry cutter, work butter into flour mixture until it resembles coarse meal.
Make a well in center of the flour. Pour in all the heavy cream and half and half.
Stir dry ingredients into cream. Mix with a wooden spoon until dough just begins to come together into a ball.
Turn dough onto a lightly floured surface. Knead 2 or 3 times to form a cohesive mass. Do not overwork the dough.
Using a rolling pin, roll dough to a 1-inch thickness. Correct thickness is key to obtaining a stately biscuit.
Dip a 2 1/2 inch biscuit cutter in flour. Cut dough. Repeat until all dough has been cut. Scraps can be gathered together and re-rolled one more time.
Place biscuits on prepared sheet pan, leaving about 1/4-inch between them.
Brush tops of biscuits with 1 tablespoon of half and half.
Sprinkle lightly with 1 tablespoon of sugar.
Place in preheated oven and bake for 20 minutes. Biscuits will be lightly browned on top and flaky in center when done.