2 cups self-rising flour
1 cup heavy whipping cream
In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to 1/2-in. thickness. Cut into 2-1/2-in. biscuits.
Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.