Place a deep-rimmed baking pan half-filled with hot water (a 9x 13 baking pan or something similar will do) in the lower rack of the oven. Preheat to 375 F.
In a medium saucepan, cover the eggs with water and bring to a boil. Cover the pan, turn off heat and let the eggs stand in the pan with the water for 20 minutes. Cool the eggs completely and peel.
In a large mixing bowl, whisk together the flour and sugar. Add the bits of butter and use your fingertips or a pastry cutter to cut the butter into the flour until the mixture looks like a coarse meal.
Press the two egg yolks through a fine strainer and into the coarse meal mixture. Whisk to incorporate. Pour the cream and mix until the flour mixture is moistened and the dough starts to gather in the center of the bowl
In a floured board, turn over the dough and knead briefly just to make it a bit smoother and elastic. Pat it until it is 3/4 inch thick. Use a cookie cutter that is 2 and 1/2 inch and diameter to cut circles from the dough. For best results, dip the cutter in flour and cut through the dough without twisting. This will ensure that the sides are not sealed and the biscuits will rise higher. Re-shape the scraps and cut more circles as you can.
Place the biscuits on a baking sheet that is lined with parchment paper, about an inch apart from each other. Brush melted butter on the surface and sprinkle with sugar. Place the baking sheet in the center rack of the oven, increase temperature to 400 F and bake for 5 minutes. Lower temperature to 375 and bake for 10-15 more minutes or until the biscuits are lightly golden.
Recipe adapted from Butter Biscuits, The Pie and Pastry Bible by Rose Levy Berenbaum.