Preheat oven to 425 F.

In a large mixing bowl, stir together flour, sugar, baking powder and salt. Add herbs to mixture and stir to combine.

Pour almost all the whipping cream into flour mixture, reserving 2 to 3 tablespoons. Gently stir and fold cream into flour mixture until a soft, sticky dough forms. Turn the dough out onto the counter. Pour reserved cream over any remaining flour in the bowl, then turn that onto the counter to combine with dough. This is done to prevent over-mixing. 

Pat the dough into a square, fold in half, turn, and pat into a square again. Fold 3 to 4 more times.

Roll the dough into a rectangle, about 1-inch thick. Divide by cutting dough in half lengthwise, then across the width to create 4 equal portions. Cut each quarter in half to make 8 biscuits. Place the biscuits a few inches apart on a baking sheet, and bake for 12 to 16 minutes, or until they are light brown around the edges, and golden brown on the bottom.

Allow biscuits to cool on a wire rack for 10 minutes before serving.