Just like traditional biscuits, these cream biscuits are made by cutting cold butter into dry ingredients. Instead of using buttermilk, add cold heavy cream until a dough forms. To make these biscuits extra flaky, roll the dough out, then cut it into quarters. Layer the dough on top of each other, then roll out one more time. Cut out 1" mini biscuits and freeze for 15 minutes before baking.