Preheat the oven to 450°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with melted butter reserving some for the tops. Set aside.
Add the flour to a medium-size mixing bowl, Make a well in the center.
Pour the cream into the center, then use a fork to gradually incorporate the flour.
Turn the dough onto a lightly dusted non-stick surface. Turn to coat with flour. Do not knead
Roll or pat to 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut into rounds. Arrange in the buttered skillet. Re-roll scraps gently and repeat.
Brush the biscuit tops with 1/2 of the butter. Bake for 10-14 minutes or until golden.
Brush the tops after baking with remaining butter.