3 Ingredient Biscuits
Whip up perfectly flaky and delicious 3 ingredient biscuits in just 20 minutes! Our easy recipe and handy tips will guide you every step of the way.
Servings: 8
Calories: 267kcal
Ingredients
- 2 cups self-rising flour *See notes below for making with all-purpose flour
- 1 ½ cups heavy cream *See notes below for more information
- ½ teaspoon fine 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°F.
- Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 1.5" 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 on the center rack for 12 minutes, until golden. Brush with butter. Serve warm.
Video
Notes
Substitutions:
- How to make self rising flour with all-purpose (or 00 flour) mix 2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt together. You'll then have the 2 cups of self-rising flour for this recipe.
- Heavy cream works best, as a substitute try this swap instead: 1 cup (plus 2 tablespoons) whole milk mixed with 6 tablespoons melted unsalted butter. Stir quickly while the butter is melted because it will solidify once it hits the cold milk. Place it back in the refrigerator for about 15 minutes to chill again and give it a quick stir before use.
- Store leftover biscuits in an air-tight container at room temperature for up to 3 days. Freeze in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1biscuit | Calories: 267kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 308mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
