Preheat the oven to 450°F, with a rack in the top third., Mix the flour and cream until smooth and cohesive., Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter instead, if desired., Brush the tops of the biscuits with cream, milk, or water; this will help them rise., Bake the biscuits for 10 minutes, until they're light golden brown on top, and baked all the way through; break one open to make sure., Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage.