Preheat the oven to 450°F and line a baking sheet with parchment. Set aside.
In a medium-size mixing bowl sift together the sugar and flour.
Make a well in the center. Add 1 1/2 cups cream.
Using a fork gradually mix the cream into the flour just until moistened. Add the shredded cheese and bacon mixing through the dough evenly. Add the reserved 2 Tbsp cream 1 Tbsp at a time as needed to moisten.
Turn the dough out onto a floured surface and using floured hands, pat into a rough circle about 3/4 inch thick. Don't knead.
Use a 3-inch biscuit cutter dipped in flour to cut the biscuits rounds.
Place onto the baking sheet 2-inches apart.
Brush the tops with additional cream
Bake for 12-14 minutes or until puffy and golden.
Serve hot slathered with butter.
*Self-rising flour substitute: For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.