Preheat the oven to 425 degrees F. Line two baking sheets with parchment.
Whisk together the flour, Cheddar, baking powder, sugar, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the cream and stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer to a flour-dusted surface. Pat into a 1/2-inch-thick circle and cut out rounds with a 2-inch biscuit cutter. Gently press the scraps together and cut out more rounds.
Arrange the dough rounds, 1-inch apart, on the prepared baking sheets and brush with cream. Bake until the biscuits are just golden on the bottom, about 12 minutes.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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