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Preheat oven to 425°F. Line a large sheet pan, or other baking tray, with parchment paper or foil and set aside.
In a large bowl, add cold heavy cream to self-rising flour. Using wooden spoon or silicone spatula, mix everything together until you have a fairly uniform, stiff dough. The flour might not look all mixed in and that's okay. It will come together.
Dump the shaggy dough out onto a lightly floured surface. Using your hands, or a bench scraper, gently bring everything together, folding the dough over itself until all the dry bits are incorporated.
Roll or pat the dough to about ½ inch thick. Using your favorite biscuit cutter or cookie cutter, cut out your biscuits. Gather your scraps as you go and gently re-form them together and cut as many biscuits as you can.
Brush the tops of the biscuits lightly with more heavy cream. Sprinkle the top of each biscuit with flaky sea salt, if desired. Bake in a 425°F oven for 13 to 15 minutes, or until golden brown.