3 Ingredient Biscuits

4.82 from 61 votes

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.

Prep Time5

Cook Time12

Total Time17

Course: Bread

Cuisine: Southern, American

Servings:

Calories: 267kcal

2 cups self-rising flour (see notes for all-purpose flour)
1 ½ cups heavy cream (don't substitute milk or half and half, heavy cream is a must!)
½ teaspoon sea salt

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 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.

TFN Pro Tips:

Make a batch of self rising flour. It’s less expensive than buying it premade, and you’ll have it on hand whenever you need it.
Here’s how: simply mix 2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt together and store it in an air-tight container. Use within 3 months.
There is no substitute for heavy cream. If you use milk or even half-and-half your biscuits will not come out.

Make a batch of self rising flour (recipe linked). It's less expensive than buying it premade, and you'll have it on hand whenever you need it.

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.