3 ingredient biscuit recipe
The Best 3 ingredient biscuit recipe
What I love most about this recipe is how simple and reliable it is. No cutting in butter, no worrying about overmixing—just stir, drop, and bake. The heavy cream gives them a rich, tender texture without needing extra fat or complicated steps. Plus, they’re made with basic pantry ingredients, so I can whip them up anytime without a trip to the store. They’re also a great way to use up leftover cream if you’ve got some sitting in the fridge from another recipe.
Health-wise, they’re not loaded with sugar or preservatives like store-bought biscuits, and you can easily swap in whole wheat flour if you want a little extra fiber. They’re filling enough to keep the kids satisfied until lunch but light enough to pair with just about anything. Honestly, I don’t know why anyone would make biscuits any other way—this recipe is foolproof, fast, and always a hit.
3-Ingredient Buttermilk Biscuits
Flaky, tender biscuits made with just three simple ingredients. These quick and easy biscuits are perfect for breakfast, dinner, or as a snack with butter and jam.
🥘Ingredients
- 2 cups self-rising flour (plus extra for dusting)
- 1 cup cold heavy cream or buttermilk
- 2 tbsp cold unsalted butter (cut into small cubes)
👨🍳Directions
-
1
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, combine the self-rising flour and cold butter cubes. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. -
3
Make a well in the center of the flour mixture and pour in the cold heavy cream or buttermilk. Stir gently with a fork until just combined (do not overmix). -
4
Turn the dough out onto a lightly floured surface and knead it gently 3-4 times until it comes together. Pat the dough into a 1-inch thick rectangle. -
5
Use a biscuit cutter or glass to cut out biscuits from the dough. Press straight down (do not twist) to ensure even rising. Gather the scraps, re-pat, and cut out additional biscuits. -
6
Place the biscuits on the prepared baking sheet, leaving a little space between each for expansion. Bake for 12-15 minutes or until golden brown on top. -
7
Remove from the oven and let cool for 2-3 minutes before serving. Enjoy warm with butter, honey, or jam.
🔧Equipment
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- Biscuit cutter or glass
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How 3-Ingredient Buttermilk Biscuits Works
❓ Frequently Asked Questions About 3-Ingredient Buttermilk Biscuits
1. Can I use self-rising flour instead of all-purpose flour in the 3-ingredient biscuit recipe?
Yes, you can substitute self-rising flour for all-purpose flour, but you’ll need to omit the baking powder and salt since self-rising flour already contains these ingredients. The ratio remains the same—just use self-rising flour directly in place of the all-purpose flour.
2. Why are my biscuits dense instead of fluffy?
Dense biscuits usually result from overworking the dough or not using enough fat (like butter or shortening). Be sure to handle the dough gently—just mix until combined—and avoid pressing too hard when shaping. Also, make sure your butter is cold and cut into small pieces for better flakiness.
3. Can I make these biscuits without butter?
Yes, you can substitute butter with shortening, lard, or even heavy cream (though the recipe may need slight adjustments). Shortening tends to create taller, fluffier biscuits, while butter adds flavor. If using heavy cream, you may need to reduce the amount slightly to avoid a sticky dough.
4. How do I store leftover biscuits, and how long do they stay fresh?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 3 months. To reheat, warm in a 350°F (175°C) oven for 5–10 minutes or microwave for 20–30 seconds.
5. Can I add cheese or herbs to this recipe?
Absolutely! Fold in ½ to ¾ cup of shredded cheese (like cheddar or Parmesan) or 1–2 tablespoons of chopped fresh herbs (such as chives or rosemary) into the dough before shaping. Keep in mind that adding extra ingredients may slightly alter the texture, so adjust liquid (like cream) as needed.
