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Mix 2 cups self-rising flour and 1.5 cups heavy whipping cream until just combined to form a wet sticky dough
Flour your countertop and hands and turn the dough out onto the flour
Work the biscuit dough by flipping it over and over in the flour just a few times
Press out the dough with your hands and fold it into thirds to create air pockets
Roll out the dough to about 1 inch thick using a rolling pin
Cut biscuits using a 2-inch biscuit cutter, pressing down and coming straight back up without twisting
Place biscuits on a cast iron skillet or cookie sheet with sides touching
Bake at 450°F for 12 minutes until golden brown