Combine cream and melted butter. Pour cream mixture into flour, stirring just until blended (the dough will be a little stiff).
Transfer dough to a lightly floured (I used the self-rising flour for this) surface and knead 10 times. Roll to 1/2 inch thickness and cut with a 2 inch biscuit cutter. Transfer to prepared pan and bake 10 - 12 minutes, until golden brown. Serve warm. Makes 12 biscuits (I ended with 17).