Adjust oven rack to lower-middle position.
In a large bowl, combine flour, sugar, baking powder, and salt. Whisk til combined.
Grate the cold butter into the bowl, and combine until the mixture is coarse and crumbly.
In a separate small bowl, combine half-and-half and egg.
Add egg mixture to flour mixture, stirring until just combined.
Turn the dough out onto a lightly floured surface, and knead lightly until it comes together.
Pat into a rectangle about 1-inch thick, and cut into 6 biscuits using a 3-inch biscuit cutter.
Reform remaining dough into 1-inch thick pieces, and cut 2 more biscuits.
Place biscuits on parchment paper-lined baking sheet, about 1 inch apart.
Brush each biscuit lightly with half-and-half, and sprinkle evenly with the 2 tbsp. sugar.
Bake at 425 degrees for 12-14 minutes, or until golden brown.
Allow biscuits to cool on baking sheet for 10 minutes, then remove to wire rack to cool completely.