In a large bowl, combine the flour, baking powder, granulated sugar, and salt.
Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
Mix in the cheddar cheese and sun-dried tomatoes. Mix in the cream until just combined. Knead lightly to bring the dough together, but don’t overwork. If too dry, add a little more cream.
On a lightly floured surface, gently pat the dough down about 1 inch (2 1/2 cm) thick. Use a biscuit cutter (2 1/2-3 inches, 6 1/3-7 1/2 cm) to cut out circles of dough or a sharp knife to cut the dough into triangles. Transfer to prepared baking sheet about 1-2 inches apart.
Place the baking sheet in the freezer while the oven preheats to 425˚F.
Brush the tops of the biscuits with additional cream and bake in preheated oven until golden and flaky, about 15 minutes.
Serve warm with butter, slices of cheese, and even additional sun-dried tomatoes or slices of cured meat.