Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.

In a large mixing bowl, add the self-rising flour. Pour in the heavy whipping cream. Using a fork or spatula, gently mix until just combined. Be careful not to overmix; a few streaks of flour are okay.

Turn the dough out onto a lightly floured surface. Gently pat or fold the dough a few times to create layers – about 4-5 folds is perfect. Avoid kneading. Shape the dough into a rough rectangle about 3/4-inch thick.

Using a biscuit cutter or the rim of a glass, cut out your biscuits. Place them on the prepared baking sheet, ensuring they are close together for softer sides, or slightly apart for crispier edges.

Brush the tops of the biscuits with the melted butter. Bake for 12-15 minutes, or until the biscuits are golden brown and puffed up beautifully.