Preheat your oven to 450°F (230°C). This high temperature is essential for making the biscuits rise quickly and giving them that flaky, golden texture.
Mix the ingredients: In a large bowl, combine the self-rising flour and heavy whipping cream. Use a fork or a spatula to mix gently until the flour is just incorporated. Avoid overworking the dough, as this will make the biscuits tough. The mixture should remain a bit lumpy.
Shape the biscuits: On a lightly floured surface, transfer the dough. Gently pat it with your hands to form a square about 1 inch (2.5 cm) thick. Do not use a rolling pin; the pressure from your hands is sufficient and creates a more tender biscuit.
Cut the shapes: Use a round or square cookie cutter, or simply a knife to cut out the biscuits. For an optimal result, do not twist the cutter; simply press down and lift it up. This helps create clean edges that promote a good rise.
Bake: Place the biscuits on an ungreased baking sheet. Bake them in the preheated oven for 10 to 12 minutes, or until they are golden brown on top and cooked through.
Serve: Remove the biscuits from the oven and serve them immediately while they are still warm. They are delicious on their own or served with butter, jam, or honey.

These biscuits are perfect for rushed mornings or when you need a quick treat. It’s a simple recipe that proves baking doesn’t always have to be complicated to be delicious.