Name: 3 Ingredient Biscuits Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 cups self-rising flour (see notes for all-purpose flour substitution); ½ teaspoon sea salt; 1½ cups heavy cream (cold, do not substitute with milk or half and half)

Jump to Recipe· 4.3 from 4 reviews

I absolutely love sharing this incredible 3 Ingredient Biscuits Recipe because it’s one of those rare gems that feels homemade yet takes minutes to whip up. These biscuits have the perfect tender crumb and buttery flavor that melts in your mouth, and the simplicity of using just self-rising flour, heavy cream, and a pinch of salt makes it an instant favorite in my kitchen. Whenever I want a fast, satisfying comfort food companion or a crowd-pleaser, this recipe is my go-to.

Why You’ll Love This 3 Ingredient Biscuits Recipe

What makes this 3 Ingredient Biscuits Recipe so special to me is its beautifully balanced flavor and texture with minimal effort. The heavy cream adds a richness that feels indulgent without being heavy, while the self-rising flour brings just the right lift and softness. Each bite delivers a subtly salty, fluffy biscuit that pairs perfectly with both sweet and savory dishes, making it incredibly versatile. I truly think these biscuits taste like something that took hours to prepare, but really? It’s just three simple ingredients.

I’m also hooked on how easy these biscuits are to make. You don’t need any fancy kitchen gadgets or complicated techniques—just a bowl, a spoon, and your hands for the folding steps creates that delightful flaky structure. Plus, they bake quickly at a high temperature so you can have fresh-from-the-oven biscuits ready in under 20 minutes. They’re perfect for breakfast, a hearty side on busy weeknights, or even for entertaining when you want something impressive but fuss-free. This simplicity and deliciousness combination is exactly why I keep coming back to this recipe again and again.

Ingredients You’ll Need

The image shows six uncooked round dough pieces placed on a white marbled surface. The dough pieces are light cream in color with a soft, slightly rough texture. To the left, there is a rolling pin with dark green handles, and next to it is a round metal dough cutter with two handles lying flat on the surface. The dough pieces are arranged in a loose group with some spacing between them, and the top right corner shows a beige and white checkered cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Only three ingredients come together to make this biscuit magic happen, and each one plays a crucial role in delivering the perfect texture, flavor, and color of these light and tender biscuits.

2 cups self-rising flour: This is key for the rise and fluffiness without extra leavening agents.
1 ½ cups heavy cream: I never substitute this because the richness and moisture it adds is what makes these biscuits so soft and buttery.
½ teaspoon sea salt: Just the right amount to balance the flavor and enhance the flour’s natural sweetness.

Directions

Step 1: Keep your heavy cream in the fridge until you’re ready to start—the cold cream helps the dough come together perfectly and keeps it from getting sticky.

Step 2: In a medium bowl, combine the self-rising flour and sea salt. Pour in the cold cream all at once and stir gently with a heavy wooden spoon until all the flour is just moistened and forms a rough dough. Don’t over-mix; some flour bits remaining are perfectly fine.

Step 3: Turn out the dough onto a clean counter. Use a spatula or scraper to gather up the bits and then pat it into a rectangle about 2 inches thick. This rectangle shape makes folding easier and helps create those flaky layers.

Step 4: Fold the dough into thirds like a letter, then rotate it a quarter turn and fold into thirds again. Repeat this folding and turning process about three times. This technique builds the biscuits’ flaky texture by layering the dough gently.

Step 5: Press a 3-inch biscuit cutter straight down into the dough to cut biscuits, lifting straight up to keep the edges sharp—this helps them rise evenly. Avoid twisting the cutter because that can seal the edges and prevent good rising. Gather scraps, pat out the dough again, and cut until all dough is used.

Step 6: Place the biscuits about 2 inches apart on a cookie sheet. Bake in a preheated 475°F oven for 12 minutes or until golden brown on top. Once baked, brush the warm biscuits lightly with melted butter for an irresistible finish. Serve immediately while still warm.

Servings and Timing

This recipe yields about 8 fluffy biscuits, perfect for sharing with family or friends. The prep time is incredibly quick—around 5 minutes to mix and shape the dough. Baking takes just 12 minutes, so total time from start to finish is approximately 17 minutes. No lengthy resting or chilling time is needed, making it a fantastic option for last-minute meals or snack cravings.

How to Serve This 3 Ingredient Biscuits Recipe

A close-up of a woman's hand holding a single biscuit with two layers, the top and bottom layers are light golden brown with a soft, fluffy texture, showing a slight split in the middle layer. In the background, there is a metal tray lined with a non-stick mat filled with multiple similar round biscuits, all light golden on top with a soft cream-colored bottom. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these biscuits, I love keeping it simple yet flavorful. They’re perfect alongside a hearty soup or stew to soak up every drop of broth. For breakfast, I slice them open and layer with honey, jam, or crispy bacon and eggs—each bite feels like a special treat. Their tender crumb also pairs beautifully with creamy butter or a smear of tangy cream cheese.

For a stylish presentation, I arrange them on a rustic wooden board with small bowls of honey, fruit preserves, and whipped butter so everyone can customize their own. A sprinkle of fresh herbs like chives or thyme on top adds a lovely pop of color and subtle aroma. I typically serve these biscuits hot or warm straight from the oven because that’s when their buttery aroma and soft texture shine the brightest.

To complement the meal, I often pair these biscuits with a lightly brewed tea, fresh-squeezed lemonade, or even a chilled glass of sparkling wine for special occasions. They make such a cozy addition to family dinners, holiday brunches, or casual weekend gatherings. The versatility in serving temperature and pairings truly makes this 3 Ingredient Biscuits Recipe a winner in my book.

Variations

I love experimenting with this recipe by tweaking ingredients for different flavors and dietary needs. For example, swapping the self-rising flour for a gluten-free baking blend works wonderfully and still produces wonderfully tender biscuits, as long as the blend contains leavening. Vegan folks can substitute the heavy cream with full-fat coconut milk or a creamy plant-based alternative—just expect a slightly different texture, but still delicious.

If you’re craving some extra flavor, I like stirring in herbs like rosemary, thyme, or freshly cracked black pepper to the flour before mixing. Adding a teaspoon of garlic powder or grated sharp cheese also elevates the savory side and makes these biscuits the perfect accompaniment for soups or chili.

For a different approach to cooking, I’ve also tried these biscuits on a hot griddle pan for a golden crust and soft middle, turning carefully to avoid burning. That method delivers a slightly stovetop-baked flavor and is great for whenever an oven isn’t available. No matter how you adapt it, this 3 Ingredient Biscuits Recipe is wonderfully forgiving and lends itself well to your own personal touches.

Storage and Reheating

Storing Leftovers

If you have leftover biscuits, I recommend letting them cool completely before storing to avoid condensation, which can make them soggy. Keep them in an airtight container or resealable plastic bag at room temperature for up to 2 days, or refrigerate for up to 4 days. Storing properly helps retain the soft interior and prevents them from drying out.

Freezing

You can absolutely freeze these biscuits, which is great for quick breakfasts or snacks later on. Place cooled biscuits in a freezer-safe airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They keep well for up to 3 months frozen. When you want to enjoy one, simply thaw overnight in the fridge or thaw on the counter for a couple of hours before reheating.

Reheating

The best way to reheat these biscuits is in a warm oven at 350°F for about 5 to 10 minutes, which helps restore their flaky exterior and tender crumb. Wrapping them loosely in foil during reheating locks in moisture while still allowing them to crisp lightly. Avoid microwaving if possible, as it tends to make biscuits rubbery or dry. A toaster oven works great too—just keep a close eye to avoid burning.

FAQs

Can I substitute all-purpose flour for self-rising flour in this recipe?

You can use all-purpose flour, but you’ll need to add baking powder and salt to mimic self-rising flour. For every 2 cups of all-purpose flour, add about 3 teaspoons of baking powder and ½ teaspoon of salt. Mixing these before combining with cream ensures your biscuits rise beautifully.

Why is heavy cream necessary? Can I use milk or half-and-half instead?

The heavy cream’s fat content is crucial for the tender crumb, richness, and moisture in these biscuits. Milk or half-and-half have lower fat and will produce a drier, less flaky biscuit. I highly recommend sticking to heavy cream for the best texture and flavor.

What’s the best way to cut biscuits for even rising?

Use a sharp 3-inch biscuit cutter, pressing straight down and lifting straight up without twisting. Twisting seals the edges and can prevent the biscuit from rising well. If you don’t have a cutter, a round glass or jar rim can work as long as you follow the same pushing technique.

Can I make these biscuits ahead of time?

You can prepare the dough, shape, and cut biscuits ahead of time, then refrigerate for up to 24 hours before baking. Just cover the tray tightly with plastic wrap to prevent them from drying out. When ready, bake straight from the fridge, adding a couple extra minutes to the baking time if needed.

How do I make these biscuits vegan or dairy-free?

To make a vegan or dairy-free version, substitute the heavy cream with full-fat coconut milk or a creamy plant-based milk with a thicker consistency. Keep in mind the flavor and texture will differ slightly, but you can still achieve tender, satisfying biscuits with a bit of tweaking.

Conclusion

I truly hope you give this 3 Ingredient Biscuits Recipe a try because it’s such a delightful and approachable way to enjoy fresh, homemade biscuits anytime. The simplicity, speed, and rich flavor will make it a fast favorite in your kitchen, just like it is in mine. There’s nothing quite like pulling warm, buttery biscuits from the oven and sharing them with loved ones—a cozy, comforting experience I’m excited for you to enjoy!