Preheat oven to 475 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl combine the flour with 1/2 cup of heavy cream using a wooden spoon.
As you're gently stirring, slowly add in more heavy cream until the dough comes together and looks a little shaggy but not too wet. You may not need all of the cream. I often only need 1 cup's worth but it can vary day to day.
Turn the dough out onto a lightly floured surface and roll flat.
Fold up the dough into thirds and then fold in half again so that it's about 6 layers tall and square shaped.
Press down with the rolling pin and roll the dough out until it's about 1/2 an inch thick.
Use your bunny cookie cutters to cut out shapes and arrange on baking sheet.
Take the leftover dough and without overworking it, try to gently fold it and roll it out. Keeping the layers going in the same direction is best, but what really matters is remaining gentle so the dough isn't overworked. That would lead to tough biscuits.
When all of the biscuits have been cut, brush the tops with melted butter.
Bake in the oven for 10-12 minutes until golden brown.
Brush with butter again and let cool on a wire rack or serve warm.
Total amount of biscuits will vary based on shape and size of cookie cutter as well as thickness of dough once rolled.