Preheat oven to 450F. Arrange shelf in the center or just below the center of the oven, and spray a small (6-8") round cake pan with non stick cooking spray.
Combine the White Lily Self Rising flour, sugar, and salt in a medium mixing bowl. With your fingers or pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a big pea.
Stir in the cream first, then the buttermilk. The dough should look like cottage cheese.
Pour the cup of Plain All Purpose Flour onto a plate or pie tin. With a medium (2 inch) ice cream scoop or spoon, scoop a biscuit sized lump of wet dough into the flour and sprinkle some flour over it to coat the outside. Flour your hands well. Pick up the biscuit and shape it into a the general shape of a soft round. At the same time, shake off the excess flour.
As you shape each biscuit, place it into the pan, pressing each one against the other so that they will rise up and not spread out. Continue shaping biscuit is this manner until you use all the dough.
Bake in the center or just below the center of the oven until lightly browned, about 20 minutes. Brush the biscuits with melted butter. Cool for one or two minutes in the pan, then dump out and cut the biscuits apart.
Butter then while they're hot. Split the biscuit in half, butter, and eat immediately.
Do not use self rising flour for shaping since the leavener is not dissolved and used. It will give a bitter taste to the outside of the biscuits.