Preheat the your oven to 425 degrees F. Line two baking sheets with parchment paper and spray with non-stick spray.

In a large bowl, mix the flour, baking powder, salt, sugar, and cayenne pepper. 

Cut in the butter with your fingers or a pastry blender until the mixture resembles course crumbs. 

Stir in the cheese and add the cream and buttermilk all at once. Using a fork, stir until just combined. Don’t over work the batter, it can still have lumps.

Turn the dough out onto a clean lightly floured work surface and knead until it comes together. It’s going to be sticky and cling to your hands.

Sprinkle a rolling pin with flour and roll, or press with your hands, the dough into a 1/2 disk. Prick holes all over the dough with a fork and cut into rounds with a biscuit cutter. 

Re-roll and repeat as necessary being careful not to overwork the dough. 

Place the rounds onto the baking sheets 1/2" apart from one another. 

Brush the tops of the dough with additional cream or melted butter if desired and sprinkle with a bit of salt. 

Bake for 16-18 minutes, until golden and puffed.

Remove from oven and cool on a wire rack for a few minutes before serving warm with butter, mustard, leftover ham or turkey, or just old fashioned jelly.