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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!!
Recipe was easy to follow and it came out great 👍
Hello Arman,
I am interested in knowing the “Keto” status of these 3 ingredient biscuits and in particular, the self rising four ingredient. If this flour is not Keto, how can I create a keto version of these biscuits?
Thank you Arman
Not sure- only tried these as written. You could make my keto biscuits instead
I made your biscuits the first time with kefir made with heavy cream. came perfectly. .Now the time this time I only have 1 cup of kefir available, so adding 1 cup of half n half plus b cup of cocunt oil. Wish me luck. Lol. I’m doing it no23
Ÿ
haha good luck, Donna!
Best and easiest biscuit ever!!!!!
Like your healthy and vegan recipe. I am very used to metric. Can you provide your recipes in grams please?
We don’t use metric for many of our recipes but you can use google conversions if you need 🙂
Perfect biscuits every time. I’m in my late 60s and have struggled making biscuits my whole life. I married a man that his mother made biscuits every morning, tough act to follow. This is the recipe that has made me the queen biscuit baker. I want to add a pic but don’t know how.
Hi Michelle again… Made then for a fifth time and the biscuits came out perfect again..I suggest to everyone to put then touching in the own so they get that great rise and tender inside.. Yummy 🙂
I have to say that these are the best biscuits i have ever had…My husband asks for these all the time..It only took me 55 years to find a super great recipe..Thanks so much..oh i’m going to try a supper version adding garlic powder and cheddar cheese and see how it comes out…
No butter? This is a great recipe, but normally I add a stick of butter to mine. That’s the only difference from what I make to your recipe.
Best Biscuit Recipe you will ever find!
It is super important that you mix the dry ingredients well before adding the heavy Cream. After adding Cream, mix well clear down to bottom of bowl as quickly as possible without spilling dough BEFORE kneeding for NO MORE than 45 seconds. DO NOT OVER KNEED! Sprinkle work surface area with a little self rising flour then “quickly” roll to said thickness and make your biscuits. The Key is to work as quickly as possible and again, don’t over work dough.
Where does it give you the measurements for the ingredients?
The recipe card.
I made these with coconut milk because that’s all I had on hand. Baked in a cast iron skillet for 11 min and decided they need more color. I left them in until they were golden brown and they came out perfect! Recipe is bookmarked!!
Love that, Nina!
I think this is dope considering my mom used to make these for me and then had a heartattack and I never got the recipe from her thank u very much this has brought me totears
I’m so sorry for your loss, Claudinee.
Self rising flour was available at the local stores years back and worked well for homers.
You can make meat filled pies if your in the mood for an empanada and a simple salad. I can do a homey for a stretch.
Came out great first time!!! Thank you,!
Fabulous, thanks Andrea!
Can i add sugar, if I want
Yes, of course!
Can’t wait to try this recipe. So easy. Thank you