Preheat oven to 450˚F.

Sift together flour, baking powder, sugar and salt into a large bowl. Using two knives, cut in the butter until it's the size of small peas. You can also use your hands but if you do, be very careful not to overmix.

Reserve 2 Tbsp of the beaten eggs in a small bowl. Add the heavy cream add the majority of the eggs and beat until combined.

Make a well in the dry ingredients. Pour the egg and heavy cream mixture into the center. Add Cointreau, star anise and orange zest to the center as well. Mix together slowly. Once the dough appears moistened, gently fold in the dark chocolate chips. Combine in a few strokes and handle as little as possible. Turn out onto a lightly floured work surface. Pat the dough until it is approximately 3/4 inch thick. Using a biscuit cutter, cut into large circles (I made 1 1/2” to 2” circles). Combine the scraps, pat them out again and cut out any remaining biscuits. Place on an ungreased baking sheet. Brush with the reserved beaten egg. Sprinkle with turbinado sugar.

Bake for 13-15 minutes, until the tops are golden brown. Serve immediately.