Preheat oven for 425 degree farenehit.
Mix your dry ingredients together; flour, sugar, salt, baking powder.
Grate frozen butter into flour mixture. (You can place all ingredients in food processor and pulse instead).
Add milk and mix using a fork until you get a crumbly dough.
Pour dough out onto a lightly floured counter and bring together forming a rectangle. Roll out dough slightly using a rolling pin, using extra flour if necessary to prevent sticking. Roll out dough to about 1 inch thick.
Using a pastry scraper to help you, fold your rectangular dough in half.
Pat down and roll out dough until it is an inch thick and fold in half again.
Repeat 2 more times, for a total of 4 folds and roll your dough out until it is about 1/2 and inch thick and use pastry cutter to cut out 6 rounds. I great substitute for a pastry cutter, or round cookie cutter if a drinking gland or if you have one, the top of a cocktail shaker.
Keep bringing together scraps of dough, rolling it out until you get 6 rounds. If you have less than 6 rounds, your biscuits will probably be on the thicker side which is not an issue but you may have to increase cook time by a minute. If you have more than 6 rounds with that amount of dough, you biscuits may be too thin.
Brush the top of your biscuits with heavy cream and bake in the over at 425 degrees Fahrenheit for 12 minutes until nicely browned.
Brush with melted butter while they are still hot and set aside while you make your gravy.
