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1
Preheat the oven to 425 degrees F.
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2
Sift the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl.
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3
Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size.
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4
Add the bacon, Cheddar and green onions to the flour mixture.
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5
Pour the heavy cream into the flour mixture and, with your hands or a rubber spatula, stir just until the cream and flour come together to form a dough.
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6
Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour.
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7
Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
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8
Using a 3-inch round cutter dusted with flour, cut out 6 dough rounds.
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9
Be sure to press straight down when cutting the dough, (a twisting motion will prevent the dough from rising).
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10
Use 2 tablespoons of the melted butter to brush the insides of a cast iron pan.
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11
Place the biscuits into the pan and brush the tops with the remaining tablespoon of melted butter.
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12
Bake in the oven for 15 to 20 minutes, or until golden brown.
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13
Allow to cool briefly before running a thin, sharp, small blade around the edge of the biscuit pan and inverting the pan to release the biscuits.
