Start by preheating your oven to 450°F (about 232°C). A hot oven is essential for achieving that perfect rise and browning.

In a large mixing bowl, combine the self-rising flour, sea salt, brown sugar, and nutmeg. Whisk these together to ensure everything is evenly distributed. The salt enhances flavor, while the brown sugar adds a touch of sweetness.

Next, add the cold unsalted butter and butter-flavored shortening to the bowl. Using a pastry cutter or your hands, blend the fats into the flour mixture. Aim for a crumbly texture with pea-sized pieces of fat. This step is crucial; it creates the layers we all love in a good biscuit.

In a separate bowl, whisk together the heavy cream, buttermilk, and vanilla extract until combined. Pour this mixture into the dry ingredients. Stir gently with a wooden spoon until just combined. Avoid over-mixing; we want those tender, flaky layers.

Flour your work surface and turn out the biscuit dough. Pat it into a rectangle about 1-inch thick. Fold the dough over itself a few times (like folding a letter) to create layers, then gently roll it out again to the same thickness.

Using a round cutter (or even a glass), cut out biscuits from the dough. Gather and re-roll scraps as necessary. Place the biscuits onto a lined baking sheet, ensuring they are close but not touching.

Bake the biscuits in the preheated oven for about 12-15 minutes or until golden brown. The aroma of freshly baked biscuits will create an irresistible atmosphere in your kitchen.

Once out of the oven, let them cool for a few minutes. Then, dig in! Enjoy them plain, with butter, or alongside your favorite toppings.