Sift the dry ingredients together in a large bowl. Using a pastry cutter, cut in the shortening by hand until the mixture resembles the size of coarse peas.

Add the cream and mix until a loose dough forms.

Turn the dough out onto a floured surface and knead about 5 minutes. Form the dough into a ball and let it rest 5 minutes.

Roll the dough out on a floured surface to 3/4" thick. Cut the dough into biscuit rounds and place on top of a non-stick cookie sheet. (I use a French "Silpat" non-stick sheet placed on top of a cookie sheet).

Brush the tops of the biscuits with the melted butter.

Bake at 425 for 6-8 minutes until the biscuits are golden. Remove the biscuits from the oven and let them cool slightly before serving warm.