In a food processor (you could also use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix.
Cut the butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture.
Transfer the mixture to a large cutting board and make a well in the center.
Pour the milk or cream into the well and stir the dry mix from the edge of the well into the milk until it is all mixed through, just enough to make a moist dough. Be very careful not to overwork. The dough doesn’t have to hold together well at this point.
Let the shaggy dough stand for a few minutes. Turn the dough out onto a lightly floured surface. Knead the dough just 2 or 3 times, until it is holding together and is less sticky.
Roll the dough into a log and cut the dough into 4, 6, or 8 pieces and form into flat biscuit shapes. Transfer to a buttered cookie sheet. Brush some melted butter on top to help them brown.
Bake for 25-30 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife.
