Stepwise Method:

• In a small bowl, mix the warm water with 4 teaspoons of sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
• In a large mixing bowl, whisk together the flour, 1/4 cup sugar, salt, baking powder, and baking soda until well combined.
• Add the cold, cubed butter into the dry mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the heavy cream, buttermilk, and the activated yeast mixture until well combined.
• Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
• Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
• Preheat your oven to 425°F (220°C).
• On a floured surface, turn out the chilled dough. Roll it out to about 1/2-inch thickness. Use a biscuit cutter to cut out biscuits.
• Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden brown on top.