In a large bowl, quickly stir half of the flour into the heavy whipping cream; add remaining flour until you have a consistency of a very soft biscuit dough. Don't overwork the dough.

Put any remaining flour into a separate bowl and pinch off a small piece of dough and drop it into the flour and roll it around just enough to coat. With floured hands, lightly round off the biscuits one by one (keep them small). For consistency of size, you might want to use a cookie scoop.

Drop the biscuits side-by-side in a cast iron pan or on a silicone or parchment lined baking sheet.

Bake for 12-15 minutes or until lightly golden.