Place the flour in a large mixing bowl. Gradually stir in the cream, adding just enough to moisten and form a sticky dough.

Gather the dough into a ball, and transfer it to a lightly floured surface. Put a small reserve of flour to the side to use when cutting out the biscuits. Pat the dough until it's about 1/2-inch thick. (Lightly flour your hands if necessary.)

Dip a 2-inch biscuit cutter into the reserved flour. Cut out as many biscuits as possible. Then gather the dough once more and continue cutting out biscuits.

Place the biscuits on the prepared pan. For crisp sides, leave a bit of space between the biscuits. For soft sides, place them so that the sides are touching. Brush the tops of the biscuits with melted butter.

Bake 8 to 10 minutes, or until the tops of the biscuits are golden brown.