1/2 cup (4 fluid ounces) heavy cream
2 tablespoons salted butter, softened and at room temperature
Preheat the oven to 425°F. Lightly flour a work surface. Line a rimmed baking sheet with parchment paper. Set aside.
In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, baking powder, baking soda, and salt and process in 4 to 5 (1-second) pulses to combine and aerate.
Add the chilled butter and process in 5 to 6 (1-second) pulses. There will be large pieces of butter in the mixture; fear not, you will be pulsing it again in a moment.
Add the cream cheese and process in 5 to 6 (1-second) pulses until there are still plenty of visible pieces of butter and cream cheese, but not very large pieces. It will not be a coherent dough at all; it will be slightly damp, but will not hold together. Do not overmix.
Add the heavy cream and process in 4 to 5 (1/2-second) pulses — yes, they're really quick! — until the mixture becomes irregularly sized clumps, large and small, but does not form a ball.
Scoop the mixture onto the prepared work surface and gently pat into a 10- by 4-inch rectangle that is 1 3/4 inches thick. Cut into 10 (2-inch) squares and arrange on the prepared pan.
Using a pastry brush, gently smear the top of each biscuit with the softened butter — just to cover but not saturate the dough.
Bake for 10 minutes, or until the tops are a warm brown.
Cool on the baking sheet for 2 to 3 minutes, until the biscuits are cool enough to touch, and transfer to a cooling rack to cool completely. These are best served the day they are made.