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Keep cream in the fridge until you're ready to use it.
Add flour to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.
Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.
Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.