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These foolproof 3-ingredient biscuits turn out fluffy, flaky, and full of flavor. Made without butter or buttermilk, they take just 15 minutes to make!
Looking for more easy biscuit recipes? Try my 2-ingredient biscuits, cheese biscuits, keto biscuits, and coconut flour biscuits next.
Table of Contents
If there’s one thing I’ve learned over many trips to America, nothing is more comforting than a buttery and flaky American-style biscuit. I’ve sought to re-create them as best I can, and if I’m being honest, I think I’ve nailed it.
Why I love this recipe
- Quick and easy. Like my air fryer biscuits, this recipe comes together in minutes and bakes up in no time.
- No yeast needed. That means no waiting for the dough to rise but don’t fret- they are as flaky and buttery as you expect them to be.
- Fun to customize. I give you the base recipe, but you can get creative with various mix-ins.
Key Ingredients
- Self-rising flour. Essentially, this kind of flour is just all-purpose flour with baking powder and salt added. While it can easily be found at the supermarket, you can just as easily make my homemade self rising flour.
- Heavy cream. The secret ingredient that replaces any cold butter or buttermilk. Double cream, thickened cream, or heavy whipping cream will also work. Save a little extra cream to brush on the tops of the biscuits.
- Salt. Just a pinch to balance out the ingredients. While the self-rising flour has some salt, it isn’t enough to compensate for the whole recipe.
How to make 3-ingredient biscuits
Step 1- Combine ingredients. In a large mixing bowl, combine all of the ingredients and mix well. Using your hands, gently knead several times until a cohesive dough forms.
Step 2- Cut. Transfer the biscuit dough to a lightly floured surface. Using a rolling pin, flatten the dough then cut out biscuits and place them on the lined baking sheet. Brush the tops with extra heavy cream.
Step 3- Bake. Bake the biscuits for 10-12 minutes, until they puff up and begin to go golden on top. Remove them from the oven, and if desired, brush them with more heavy cream or melted butter.
Arman’s recipe tips
- Don’t lower the heat. The 500F temperature isn’t a typo! It ensures they rise quickly while staying flaky and fluffy in the middle.
- Avoid overmixing. The more you knead the dough, the more gluten will develop, and you’ll lose all those flaky layers. I find 2-3 times should be enough.
- For the gorgeous golden brown color, brush with extra cream once out of the oven.
Frequently asked questions
Over the years, I’ve found the trick to making biscuits is not to overmix the dough and make sure to measure the ingredients precisely since an imbalance in wet or dry ingredients can really make or break the dough.
These biscuits are a treat all on their own, but they’re even better when you serve them with something extra. I’ll top the biscuits with honey butter, homemade jam, or apple butter when I want a simple side dish. They also make great breakfast sandwiches with over-hard eggs and crispy air fryer bacon or serve them with oven fried chicken and sausage gravy or no bean chili.
More 3 ingredient recipes you’ll enjoy
3 Ingredient Biscuits
Ingredients
- 2 cups self rising flour * See notes
- 1 1/2 cups heavy cream plus more for brushing ** See notes
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 250C/500F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the self rising flour, salt, and heavy cream until combined. Using your hands, gently knead several times until smooth.
- Lightly flour a kitchen surface and transfer the dough on top. Flatten the dough until around half an inch in thickness. Using a biscuit cutter, cut out biscuits and place them on the lined baking sheet. Brush the tops with extra heavy cream.
- Bake the biscuits for 10-12 minutes, until they puff up and begin to go golden on top. Remove them from the oven and if desired, brush with more heavy cream.
Notes
- Make vegan biscuits. Use plant-based cream.
- Make gluten-free biscuits. Use certified gluten-free self-rising flour.
- Make tangy biscuits. I love homemade buttermilk biscuits, but I don’t usually have buttermilk lying around. To give these biscuits a tangy flavor, add a tablespoon of fresh lemon juice or white vinegar to the heavy cream.
- Add mix-ins. Try spices (like paprika, Italian seasonings, red pepper flakes), fresh herbs (chopped basil or parsley), garlic, onion, or even shredded cheese. Make sweet biscuits. Carefully fold in fresh blueberries, chocolate chips, or top them with lemon glaze.
Nutrition
Originally published August 2021, updated and republished February 2025
Biscuits from heavy cream? Veeeery different! Thhanks so much.
Good
Look delicious 😋 ND easy I am going to try it thank you for sharing 🇿🇦
They’re messy for me but I will make them again they are delicious
Thank you
Thank you so much for this biscuit recipe! I am diabetic and have craved a biscuit with bacon for months, so I made and baked these at 11:00 last night, let the biscuits cool, then stored them in the refrigerator overnight. For lunch today, I FINALLY got to VERY MUCH enjoy a biscuit and bacon sandwich. I am one happy person!
😀 aw I love that!!