Set your oven to 450°F. Line a baking sheet with parchment paper for easy cleanup. The high heat is what gives biscuits that tall rise and golden crust.

In a large mixing bowl, add your self-rising flour. Slowly pour in the cold heavy cream, stirring gently with a spoon or fork until a soft dough forms.

You don’t want to overmix — just combine until everything looks shaggy and slightly sticky.

Lightly flour your countertop (just a sprinkle). Turn the dough out and pat it gently into a rectangle about ¾ inch thick.

Fold the dough in half, turn it 90°, and pat it down again. Repeat this folding process 3–4 times — this is what creates those dreamy flaky layers.

Then flatten it to about ½–¾ inch thickness.

Use a biscuit cutter (or a drinking glass) to cut out rounds about 2 to 2½ inches in diameter. Press straight down — no twisting — or the layers won’t rise properly.

Gather any scraps, gently press them back together, and cut again until you’ve used all the dough.

Place biscuits on your prepared baking sheet, close together for soft sides or spaced apart for crispier edges. Brush the tops with melted butter.

Bake in your 450°F oven for 12–15 minutes, or until the tops are golden brown and the kitchen smells like heaven.

Remove from the oven and immediately brush with more melted butter.

If you’re feeling fancy, drizzle a bit of honey butter on top or sprinkle with flaky sea salt. Serve warm with jam, gravy, or whatever your biscuit-loving heart desires.