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It’s quick and easy to have the best flakey biscuits on the table in 20 minutes with three ingredients and my three baking tips. Why save homemade biscuits for special occasions? This simple biscuit recipe makes them perfect for any time. So, let’s get started, and you’ll see these truly are the easiest 3 ingredient biscuits ever!
What You’ll Learn in this Post
I love biscuits or scones. Doesn’t everyone? Like many, though, I hadn’t had positive experiences making them.
Well, this fast and easy homemade biscuits recipe will completely erase all of those past mistakes. Making the best 3 ingredient biscuits is within your reach! I guarantee it.
Let me share a few of my tips with you for How to Make Quick and Easy Biscuits with only 3 ingredients!
What 3 Ingredients You Need for the Easiest Homemade Biscuits
- Self rising flour (for all purpose flour, see below)
- Heavy cream
- Salt
That’s it!
If you don’t have self rising flour in your pantry, see how to make your own easy self rising flour below.
Before you know it, you’ll pull these delicious, flaky 3 ingredient biscuits with heavy cream out of the oven.
No cream on hand? We have simple biscuit recipes that don’t use cream, too!
Check out our tender Buttermilk Drop Biscuits that use buttermilk instead of cream. Or our 3 ingredient drop biscuits that use milk and butter. For a little kick, try our cheddar jalapeno drop biscuits.
How to Make This Simple Biscuit Recipe
Read on to discover my 3 simple tips for creating the perfect from-scratch biscuits in only 20 minutes using these 3 basic – but must have – ingredients.
Easy Baking Tip #1: The Flour
Initially, I thought self-rising flour was the secret ingredient for making the perfect biscuit. After all, that’s what I used the first time my biscuits came out beautifully flakey and tall.
Then I began using organic flour, and I couldn’t find an organic self-rising flour. So, I did what anyone would do and turned to Google.
Through a little research, I found that soft winter wheat is an ideal flour for making biscuits. It’s low in protein and has a lower gluten.
A search for organic soft winter wheat brought me to organic 00 flour. I already used that for pizza dough. But, after trying it, it’s one of my favorite flours to use for biscuit making.
TFN’s Tip: Make your own self-rising flour to keep on hand.
Special flours aside, you can use all purpose flour with the changes below OR use self-rising flour.
Turn All-Purpose Flour to Self-Rising Flour
Turn all-purpose flour into self-rising flour with this simple recipe. It makes enough for two batches of biscuits.
- 4 cups of flour
- 2 tablespoons of baking powder
- 1 teaspoon of salt
Mix well, and store in a container at room temperature.
Easy Baking Tip #2: The Fat
Heavy cream is high in fat and is easy to use. You could use a combination of butter and buttermilk or milk to get that amount of fat. But, it requires more mixing.
Pouring in cold cream is just easier.
Trust me. You don’t want to try substituting whole or low-fat milk for heavy cream in this simple biscuit recipe! Heavy cream makes all the difference in the world for the best moist and flaky biscuits.
Here’s a quick comparison: heavy cream contains 36-40% milk fat, while whole milk has 3.5-4% milk fat. When making biscuits with just 3 ingredients, the right amount of fat is essential for the best and flakiest biscuits!
If you’re looking for that classic buttery flavor from using cold butter in your biscuit recipe, brush on a little melted butter after baking. Or make my easy drop biscuits made with milk and butter.
Or, you can even add a pat in the middle before baking to give them that buttery taste.
Easy Baking Tip #3: The Techniques
There are two simple techniques to achieve fluffy, flaky homemade biscuit perfection…
The first important technique is folding.
The dough is patted out flat and folded like a letter several times over to create those beautiful layers.
The second technique to perfection is properly cutting the dough.
Press down and come straight up when you are cutting out the biscuits from the dough.
NO twisting! Moving the cutter side to side seals up the edges and prevents them from rising.
So, it’s straight down and up for the highest rise!
If you’re looking for biscuits you can make without a biscuit cutter, check out our cheddar bay biscuits recipe. Just mix, drop, and bake. They truly are that easy!
Additional Prep Tips for the Best Homemade Biscuits
- Consider using a food processor to mix the ingredients, especially if your kitchen is warm. On the other hand, keeping the dough as cool as possible is essential during preparation. So, the less you handle the dough, the better.
- Heavy cream is an essential ingredient. It has a high-fat content (36%-40%). Compare that to milk’s fat content of 3-4% for whole milk and 2% for low-fat. High fat is an essential ingredient of biscuits. So again, don’t substitute regular milk or half-n-half for the cream in these homemade biscuits.
- Use a cast-iron skillet for baking instead of a sheet pan to create “cathead” style pull-apart biscuits. These biscuits are clustered together.
- A hot oven is essential for the best rise possible. Wait until your oven is to temperature before adding the 3 Ingredient biscuits.
- Use these biscuits as a dessert? Skip the salt and substitute it for a tablespoon of sugar. Then you have the perfect shortcakes for that fruit!
Now that you know the easy baking tips for making the perfect 3 ingredient biscuits let’s make a batch – or two!
These truly are the easiest homemade biscuits ever.
Get more Easy Recipes Using Self Rising Flour:
Frequently Asked Questions
Space biscuits 2 inches apart on the baking sheet. This allows the cut biscuits to cook evenly yet rise tall.
If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven. Brushing the butter on after baking lets the butter soaks into the baked biscuit, so you get a great buttery flavor in every bite.
Easiest Ever 3 Ingredient Biscuits Recipe
3 Ingredient Biscuits
Equipment
- Baking Sheet
Ingredients
- 2 cups self-rising flour (see notes for all-purpose flour)
- 1 ½ cups heavy cream (don't substitute milk, heavy cream is a must!)
- ½ tsp sea salt
Instructions
- Keep cream in the fridge until you're ready to use it.
- Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.
- Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
- Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.
- Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.
Notes
Nutrition
Now that you know my 3 easy baking tips and that you only need 3 simple ingredients to make the easiest and most delicious self-rising biscuits, go and make some!
Was kind of hesitant to makes these but tried it and they are delicious! Thank for the recipe!
I am so glad you did try them! Who’d have that three (almost 2) simple ingredients would make such delicious biscuits, right??
I made these this morning! They were absolutely wonderful! Definitely will be making them again!! Thank you for such an easy but delicious recipe!
I’m so glad to hear you enjoyed this recipe! We love how easy they are to make, too.
The easiest best biscuits I’ve made from scratch! We are always looking for ways to use our milk cows cream! This recipe will be added into our rotation! Thank you!
I love hearing that others love this easy biscuit recipe, too! Thanks!
Found this recipe and have made them several time. Husband requested them tonight for dinner which means they have been a success. Has anyone tried to make them with low carb flours such as almond or lupin? I’ll eat them regardless but try to stay in low carb as much as possible. Thank you in advance.
I have not tried making them with low carb flours. I have tried making them with coconut cream instead of heavy cream, but it did not work. Maybe someone else will see your comment and try it.
My husband and I love these biscuits, and I make them all the time. Very quick and easy, and very delicious. I make them for my grandkids when they come over and they love them too. I make mine with a 3” cutter and I make them tall. We live in Texas where everything is bigger!
I have a question. Has anyone tried to make these ahead of time and store in fridge?
I haven’t, though I have stored them in the fridge before for 15-20 minutes when I forgot to preheat my oven! Look for an upcoming post on freezing them to bake later.
Where. Do you mention oven temp?
Right in the recipe, in step 2. “Preheat oven to 475º.”
Hi there…. so your video says bake at 500 degrees, while your pinted recipe says 475 – which one is it please? Thank you!
Follow the recipe at 475 degrees, although either temperature works. Early on I used 500 degrees, but over time I found that 475 degrees produces a more evenly golden biscuit.
There are actually several good tips you can learn in the instructions. Worth reading just for them. And the biscuits are good. And very very easy to make. Are they the best? Well, no, not really. There is something about those old baking powder/crisco biscuits you just can’t beat, but for ease and pretty good texture and taste, these are a winner.
They are definitely easy! Thank you
So tasty! I like high rise biscuits, this was easy to make. I don’t believe in wasting corners lol so I cut mine into squares. I served mine with honey butter. I’m keeping this recipe for ever.
So glad you love them, too. And, I love the idea of square biscuits!
Oh my! You made it sound so easy! Definitely making this soon! Thanks for sharing!
It is easy! Check out the video to see what I mean. I can’t wait to hear how you love them.
These biscuits look extremely tasty and easy enough for me to make. I am definitely going to give them a try! Thank you.
Yay! I can’t wait to hear how you love them.
You say quick, easy, and biscuits and that got my attention! These actually look really easy to make and I’m not a baker. I can cook but son’t bake as well because you have to actually measure things! I can’t wait to try these!
You have no idea how much a challenge making biscuits was for me. What I like most about this recipe is that I don’t have to hassle with cutting in the butter or keeping buttermilk on hand. I can wait to hear how you love them!
These look yummy!
Oh my goodness, they are! I hope you make them and find out how amazing they are.
How many does it make and can it be doubled easily?
I easily get 8-9 biscuits that are the size you see in the main photo. In the video, they’re almost too tall. I’ve never tried to double the recipe, but it mixes so quickly I would just make two batches.
Great recipe!
Any tips or recommendations for a spicing up the recipe a tad? Nothing much, not anything big. Just something to add a special flavor/more flavor ?
(Besides putting butter on/in them)
Yes, I’ve used the recipe to make cheddar bacon biscuits. I’m planning on making a separate recipe for them, but I just add 1/4 cup each of finely shredded cheddar cheese and bacon to the biscuit mixture, and bake as usual.
These look super delicious!
They are! And so easy to make, too.
I actually love this recipe! I tried these with my family and they loved them. Super easy to make too. Thanks for the idea, Renae!
Thank you, Shania! I’m so glad you found them to be easy to make, too.
I wish you would video your folding technique!
It’s posted above.