Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Slowly pour most of the cream into the dry ingredients and stir, then add a little more, holding back about ½ cup unless the dough is dry. You may or may not need all of the cream, depending on the humidity in your area. It's better, however, to err on the side of more cream than less (wetter dough than drier).
On a lightly floured surface, gently knead the dough together into a cohesive mass. Pat or roll the dough into a ¾-1 inch thick round. Cut out biscuits with a 2-3 inch round cutter. Transfer them to the parchment-lined baking sheet, about 1 inch apart.
Brush each biscuit with melted butter, if desired. Bake until lightly browned, about 12-16 minutes. Remove from the oven and brush again with any leftover butter. Serve warm or at room temperature.