Place the flour, sugar, baking powder, and salt in a large bowl. Whisk the ingredients together. Add the cubed butter to the dry ingredients and toss the butter with your hands until the cubes are coated with the flour mixture. Use your fingers to flatten the pieces of butter and work them into the flour. Work the butter until it resembles coarse breadcrumbs with just a few large pieces. You can also use a pastry cutter, but I prefer to use my hands.
Add all the half and half and use a silicone spatula to mix it into the ingredients. The dough should be cool and sticky.
Flour your working surface. Turn the dough onto the floured work surface. Dust your hands with flour. Use your fingers to press the dough into a rectangle, roughly 6x8-inches. Fold the top half of the dough towards the center, and then fold the bottom half over the top half. Use a bench scraper to help lift and fold the dough. If the surface is sticky add more flour.
Rotate the dough 90 degrees or a 1/4 turn. Press the dough again into a rectangle and repeat the folds. Repeat the process of pressing and folding the dough again. Now press out the dough into a rectangle until it’s about 3/4-inch thick. Use the bench scraper to square the ends and sides.
Use a 2.5-inch biscuit cutter to cut out about 4 biscuits. Fold the remaining dough and press it out until it’s 3/4-inch thick and cut out the biscuits. You should end up with 6-8 biscuits.
Place the biscuits on a parchment lined baking sheet, about 1/2-inch apart. Chill the biscuits in the refrigerator for 30 minutes.
About 15 minutes before you’re ready to bake preheat the oven to 425°F. Remove the biscuits from the refrigerator. Brush the tops with melted butter and then sprinkle the tops with granulated sugar.
Bake the biscuits 10-12 minutes until the tops are golden brown and doubled in height.