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, salt, pepper, and chopped fresh basil. Add the cream into the dry ingredients and stir until well combined.
On a lightly floured surface, gently press and knead the dough together into a cohesive mass. Pat the dough into a 1-inch thick square. Cut it into small squares. Transfer them to the parchment-lined baking sheet, about 1 inch apart.
Brush each biscuit with melted butter. Bake until lightly browned, about 12-16 minutes. Remove from the oven and serve warm or at room temperature.
Notes
*These biscuits can be frozen raw or baked. To freeze raw, proceed with instructions up through cutting into squares. Don't brush with melted butter. Place on parchment-lined baking sheet and freeze until firm. Remove from baking sheet and place in large ziptop bag, removing as much air as possible. When ready to bake, they can be brushed with melted butter and baked from frozen. Add a few more minutes to baking time.  **To freeze from baked, simply place on parchment-lined baking sheet and freeze until firm. Add to large ziptop bag, removing as much air as possible. Remove as many biscuits as desired and allow to come to room temperature, covered with plastic wrap or a small towel to keep from drying out. They can also be microwaved to thaw or heated in a 350 degree oven for a few minutes to re-warm.  ***The recipe can be halved.****Biscuits can be large or small, depending on personal preference. For smaller (appetizer-sized biscuits), bake for 12-13 minutes. For larger biscuits, bake closer to the 16-18 minute mark.  *****Biscuits can be cut using a regular round biscuit cutter. Pat or roll the dough out into a circle instead of a square and cut with 2 to 2 ½-inch round cutter. Proceed with the rest of the recipe as instructed.  Â