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.
Melt-in-Your-Mouth 2-Ingredient Biscuits
