Preheat your oven to 450°F (230°C). Ensure your oven rack is positioned in the center for even baking.

In a large bowl, add 2 cups of White Lily self-rising flour and 1 cup of heavy whipping cream. Stir gently with a spoon or spatula until a shaggy dough forms. It should look soft and slightly sticky.

Lightly flour your surface and turn the dough out. Knead gently about 4–5 times—just enough to bring it together. Don’t overwork it, or the biscuits may turn tough.

Roll the dough to about 1-inch thickness. Use a biscuit cutter or a floured glass to cut out rounds. Gather scraps and gently re-roll as needed.

Place biscuits slightly touching on an ungreased baking sheet. Bake for 10–12 minutes or until the tops are golden brown and the edges feel crisp to the touch.

Remove from the oven and let rest for 2–3 minutes. Serve them warm with butter, honey, or your favorite topping.