The best, and easiest, biscuits ever.
2 cups White Lily self-rising flour, 2 cups heavy cream.
Yep, that's it. The secret is the White Lily self-rising flour--you will NOT get the same results with any other brand of self-rising flour. White Lily is made from soft winter wheat, giving it a different gluten structure than other sorts of flour. It's not great for yeast breads, but for biscuits, cakes, pancakes, etc., Southern cooks have prized it for years. The downside is that it's difficult to find outside the South--so if you can find it, grab two or three bags and make some biscuits.
Mix the above two ingredients until just blended, being careful not to overwork the dough. Cut into rounds and bake 10-12 minutes at 425. That's it. It takes less time than opening and cooking a can of pre-made biscuits, and these taste so, so much better.