Description
These quick and easy 3 Ingredient Biscuits are fluffy, buttery, and perfect for any meal. Made with self-rising flour, heavy cream, and sea salt, they come together effortlessly without any yeast or complicated steps. Bake them golden in just 12 minutes for warm, fresh biscuits that pair beautifully with butter, jam, or gravy.
Ingredients
Dry Ingredients
- 2 cups self-rising flour (see notes for all-purpose flour substitution)
- ½ teaspoon sea salt
Wet Ingredients
- 1½ cups heavy cream (cold, do not substitute with milk or half and half)
Instructions
- Chill Cream: Keep the heavy cream refrigerated until you’re ready to use it to ensure it stays cold for better biscuit texture.
- Mix Ingredients: In a medium bowl, combine the self-rising flour and sea salt. Pour in the cold heavy cream and stir gently with a heavy wooden spoon until the mixture is just combined into dough.
- Preheat Oven & Prepare Dough: Preheat your oven to 475°F (245°C). Turn the dough out onto a clean countertop and scrape out any remaining bits from the bowl. Pat and shape the dough into a rectangle about 2 inches thick.
- Fold Dough: Fold the rectangle into thirds like a letter, then turn the dough 90 degrees and fold into thirds again. Repeat this folding process a total of three times, which helps create flaky layers.
- Cut Biscuits: Using a 3-inch biscuit cutter, press straight down into the dough—do not twist as twisting seals the edges and prevents rising. Lift the cutter straight up to cut out each biscuit. Pat excess dough together and repeat cutting until all dough is used.
- Bake Biscuits: Arrange biscuits on a cookie sheet about 2 inches apart to allow room for rising. Bake in the preheated oven for 12 minutes or until the tops turn golden brown.
- Finish and Serve: Remove the biscuits from the oven and brush the tops with melted butter while they’re warm. Serve immediately for the best flavor and texture.
Notes
- If you don’t have self-rising flour, make your own by combining 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
- Heavy cream is essential for biscuits’ tenderness and rise; milk or half and half will not yield the same results.
- Do not twist the biscuit cutter while cutting to ensure biscuits rise properly.
- For extra flaky layers, the folding step is key—do not skip it.
- Bake biscuits immediately after cutting for best rise and texture.
