Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the self-rising flour, sugar, and a pinch of salt until well combined.
Add the cold butter and cream cheese to the flour mixture. Cut them into the flour until the mixture resembles coarse crumbs.
Pour in the cold buttermilk and fold it into the flour mixture until just combined. Fold in the sprinkles.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times. Pat into a rectangle about 1-inch thick and cut out biscuits.
Brush the tops of the biscuits with the beaten egg.
Bake the biscuits for about 12-15 minutes, or until golden brown.
While the biscuits are baking, whisk together the powdered sugar, heavy whipping cream, water, vanilla extract, and almond extract until smooth.
Once baked, allow the biscuits to cool slightly, then drizzle with icing and garnish with additional sprinkles.
