Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, salt and sugar.
Cut the butter into ½ inch cubes, and if it isn’t already frozen, place it in the freezer for 20 minutes so it’s extremely cold.
Smash the butter into the flour using a pastry cutter, two forks or your hands until the butter is evenly distributed and pea sized balls have formed.
Slowly stream the heavy cream into the flour and butter mixture while using a fork to evenly distribute the liquid.
Gently mix the flour mixture and heavy cream until a shaggy dough has formed.
Turn the dough out onto a lightly floured surface.
Quickly but gently knead the dough until it just comes together, and form it into a rough rectangle.
Using a rolling pin, roll the dough into a ½ inch thick rectangular slab.
Carefully fold the dough into thirds until it overlaps onto itself like a letter or trifold.
Gently compress the layers, then roll the dough into a rectangle that is ¾ of an inch to 1 inch thick.
Lightly flour the sharp end of a 3 inch round cookie cutter and punch out as many biscuits as possible and transfer to a parchment lined baking sheet.
Gather and reroll the scraps and punch out more biscuits until the remaining scraps can’t be rerolled, and press the last scraps into a free-form biscuit.
Place the biscuit tray in the freezer for 20 minutes to firm up the butter.
While the biscuits are resting, preheat your air fryer to 375F.
Remove the amount of biscuits you’ll be cooking for the first round and tightly cover the rest with plastic wrap or an inverted tray and transfer to the fridge.
Brush the tops of the biscuits with heavy cream and place in the basket of the air fryer, making sure there is enough space between each biscuit for the air to circulate.
Cook for 10-12 minutes or until the biscuits are golden brown on the top and cooked through.
Transfer biscuits to a wire rack and let them cool for 10-15 minutes.
Repeat with the remaining biscuits, top with your preferred toppings and enjoy!