The Easiest 3 Ingredient Biscuit Recipe for Fluffy, Homemade Biscuits

There is nothing quite like a warm, flaky, homemade biscuit fresh from the oven.

For decades, many home bakers have been intimidated by the process, believing biscuits require cold butter, folding, and complicated techniques.

We are here to tell you that the secret to the most perfect, fluffy biscuit requires only three items and about five minutes of prep time.

This **3 ingredient biscuit recipe** is revolutionary. It eliminates the need to cut in butter and relies on the high-fat content of heavy cream to do all the work.

The result is a tender, tall, and genuinely delicious **easy homemade biscuit** that is foolproof, making it one of the simplest **easy biscuit recipes** you will ever encounter.

Ready your oven, grab your bowl, and prepare for biscuit perfection in under 20 minutes.

Why You’ll Love This Recipe

• **Speed:** This is a fantastic **quick recipes** addition, taking only 5 minutes to prep and 12-15 minutes to bake.
• **Simplicity:** With only three main ingredients, it is the perfect **biscuit recipe easy** enough for any beginner baker.
• **Flaky Texture:** The heavy cream provides the fat necessary to create the high-rising, flaky layers synonymous with great biscuits.
• **Zero Mess:** No cutting in cold butter, no rolling, and minimal cleanup.

Ingredients

The magic of this recipe relies entirely on the quality and type of your three ingredients.

No more, no less, for a truly authentic **3 ingredient biscuit recipe**.

• **Self-Rising Flour:** This is key. It already contains salt and a leavening agent (baking powder), so you don’t need to add them separately.
• **Heavy Cream:** Also known as whipping cream. It must be cold and full-fat. This provides the liquid and the fat necessary for the rich, flaky texture.
• **Salt:** Just a pinch, to enhance the flavor and bring out the natural sweetness of the dairy.

Instructions

1. Preheat and Prep:

Preheat your oven to 425°F (220°C). This high heat is crucial for a rapid, high rise, creating those fluffy layers.

Lightly grease a baking sheet or line it with parchment paper. If you prefer, a cast iron skillet works perfectly for a crunchy bottom.

2. Combine Ingredients:

In a large bowl, whisk your self-rising flour and salt together briefly to ensure they are well combined.

Pour in your cold heavy cream all at once. Using cold cream helps to keep the dough temperature low.

3. Mix the Dough:

Use a rubber spatula or wooden spoon to gently fold the ingredients together until a shaggy, soft dough forms. It should be slightly wet but come together in a ball.

Do not overmix! Overmixing will develop the gluten and result in tough, dry biscuits.

4. Form and Bake:

Turn the dough out onto a lightly floured surface. Pat the dough into a 3/4-inch to 1-inch thick circle or rectangle.

Cut the biscuits using a round cutter, pressing straight down without twisting. Twisting seals the edges and prevents rising.

Place the biscuits close together on the prepared baking sheet. This close placement helps them rise taller and stay moist.

Bake for 12 to 15 minutes, or until the tops are golden brown. Serve immediately while warm.

You Must Know

The success of this **3 ingredient biscuit recipe** hinges entirely on the quality and temperature of the heavy cream, which plays a unique dual role in the absence of traditional butter and buttermilk. When cold heavy cream is mixed with self-rising flour, the high-fat content, typically around 36%, acts as the solid fat (like butter) and the liquid (like milk) simultaneously, resulting in a quicker, simpler, but equally flaky biscuit. As the high-fat cream meets the heat of the oven, the water content turns to steam and the fat melts, separating the layers of flour and causing the biscuit to rise tall and flaky, which is the defining characteristic of these “cream biscuits.” The temperature is vital because if the cream is warm, the fat will integrate too fully with the flour, causing the dough to be overly sticky and resulting in a dense, flat biscuit instead of a light, fluffy one. Furthermore, while the recipe is minimal, the proper mixing technique is also non-negotiable; you must mix the dough only until it *just* comes together, as any excessive mixing develops the gluten in the self-rising flour, leading to a tough and chewy biscuit, which completely defeats the purpose of choosing this simple and tender **biscuit recipe easy** to execute. For a deep dive into the science of leavening and fat distribution in quick breads, you can consult a reputable resource like Serious Eats.

Storage Tips

Biscuits are always best enjoyed on the day they are made.

However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days.

To reheat, wrap them in foil and bake in a 350°F (175°C) oven for about 5 to 7 minutes until warmed through and the crust is slightly crispy again.

Avoid microwaving, as it tends to make them rubbery.

Ingredient Substitutions and Variations

While this is primarily a **3 ingredient biscuit recipe with all-purpose flour** as its base (in the self-rising flour), you can make these with regular all-purpose flour by making your own self-rising blend; to do this, whisk together 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1 teaspoon of salt before beginning the recipe. For those who want to use a **3 ingredient biscuit recipe with milk**, you can substitute the heavy cream with full-fat buttermilk, which will add a delightful tang and softness, but you will also need to add 4 tablespoons of cold, grated butter to the flour first to provide the necessary fat content that milk lacks.

For a sweet variation, try sprinkling the tops with coarse sugar before baking, or add 1/4 teaspoon of cinnamon to the dry ingredients for a spiced biscuit. For savory options, fold in a few tablespoons of shredded cheddar cheese, chopped chives, or a teaspoon of garlic powder to the flour mixture before adding the cream. To make an easy **banana bread recipe with sour cream**, you only need three ingredients, and you can also find other excellent **easy biscuit recipes** that rely on similar minimal ingredient principles.

Serving Suggestions

These **three ingredient biscuits** are incredibly versatile and can be served with almost anything.

For a traditional Southern breakfast, serve them smothered in sausage gravy, alongside eggs, or drizzled with honey and butter.

For a sweet treat, serve them with jam, preserves, or fruit curds. They also make an excellent quick dessert, split and topped with whipped cream and fresh strawberries (shortcake style).

For a savory dinner companion, split them open and serve them alongside a delicious meal, or even as a base for chicken pot pie. They are also perfect for soaking up the flavor of a savory dip, like our Buttermilk Ranch Dressing Recipe.

Cultural and Historical Notes

The biscuit is a foundational part of Southern American cuisine, evolving from hard, flat “ship’s biscuits” to the soft, leavened quick breads we know today.

This particular method, known as a “cream biscuit,” gained popularity as an economical alternative during times when butter might have been too expensive or scarce.

The simplicity of the cream biscuit, often requiring only flour, cream, and a bit of salt, made it a true staple in farm kitchens, valued for its ability to produce a fresh, hot **easy homemade biscuit** quickly and reliably.

Seasonal Adaptations

In the spring and summer, serve the biscuits with fresh berry jam (strawberry, raspberry, or peach) and a dollop of fresh whipped cream.

During the fall and winter, add a touch of warming spices like nutmeg and cloves to the dry ingredients.

You can also use these biscuits to top a savory winter stew or a hearty chicken and vegetable bake.

Three Helpful Notes about This Recipe

• **Temperature is Key:** Ensure your heavy cream is straight from the refrigerator and icy cold.
• **Do Not Twist the Cutter:** Press straight down and pull up when cutting the dough; twisting seals the edges and prevents the biscuits from rising tall.
• **Use Self-Rising Flour:** For the true **3 ingredient biscuit recipe**, self-rising flour is non-negotiable as it provides the leavening and salt you need.

Success Stories

This **3 ingredient biscuit recipe** has been a revelation for beginner bakers who were previously intimidated by traditional methods. Readers searching for simple **3 ingredient biscuits recipe** often comment on how this technique finally produced the tall, fluffy biscuits they had always dreamed of.

It’s a beloved recipe for busy weeknights and Sunday mornings because it requires virtually no planning—just the three core pantry ingredients. It frequently receives praise for its consistently tender crumb, which is a hallmark of a great **easy homemade biscuit**.

Freezer Meal Conversion

You can freeze the unbaked biscuit dough! After cutting the biscuits, place them on a parchment-lined baking sheet and freeze for about an hour until solid.

Once frozen, transfer the biscuits to a freezer-safe bag and store for up to 2 months.

To bake, arrange the frozen biscuits on a baking sheet and add 2-3 minutes to the original baking time (no need to thaw!).

Pro Tips

• Brush the tops of the biscuits with a little heavy cream before baking for an extra-golden crust.
• Always bake the biscuits in the center of the preheated oven for the most even rise and color.
• For maximum flakiness, fold the shaggy dough over itself two or three times before patting it out and cutting the shapes.

Common Recipe Questions

3 ingredient biscuit recipe with all-purpose flour

To make a **3 ingredient biscuit recipe with all-purpose flour**, you must first create your own self-rising flour by whisking 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1 teaspoon of salt, then proceed with the heavy cream as the second ingredient.

3 ingredient biscuit recipe with milk

Making a **3 ingredient biscuit recipe with milk** requires swapping the heavy cream for full-fat milk and adding 4 tablespoons of cold, shredded butter to the flour to provide the necessary fat content, or the resulting biscuit will be tough and flat.

3 ingredient biscuits recipe

A reliable **3 ingredient biscuits recipe** uses self-rising flour, cold heavy cream, and salt, which quickly produces a tender, high-rising biscuit because the high-fat content of the cream eliminates the need to cut in butter.

biscuits with self rising flour

Biscuits made with **biscuits with self rising flour** are inherently simple because the flour pre-mixes the leavening agent (baking powder) and salt, ensuring a reliable rise and reducing the number of steps and ingredients needed for a successful dough.

biscuit recipe easy

The simplest **biscuit recipe easy** to follow usually involves the cream biscuit method, which substitutes the laborious process of cutting in cold butter with the single addition of high-fat, cold heavy cream.

What You’ll Need

→ The 3 Ingredients

2 cups self-rising flour

1 cup cold heavy cream (whipping cream)

1/2 tsp salt (optional, but highly recommended)

→ Optional Finish

2 tbsp melted butter (for brushing)

→ Tools

Large mixing bowl

Rubber spatula

Biscuit cutter (or use a glass rim)

Baking sheet or cast iron skillet

Steps to Follow

1. Preheat oven to 425°F. Whisk flour and salt.
2. Add cold heavy cream all at once and mix gently until a shaggy dough forms (do not overmix).
3. Pat the dough into a 3/4-inch thickness and cut straight down.
4. Place biscuits close together on a baking sheet and bake for 12–15 minutes until golden brown.

Extra Handy Tips

Never measure flour by scooping directly from the bag; spoon it into the measuring cup and level it off.

For an extra boost of flavor, brush the tops with a little melted butter immediately after they come out of the oven.

To ensure a high rise, always ensure the oven is fully preheated to the specified high temperature.

Tools You’ll Need

• Large mixing bowl
• Biscuit cutter (2-inch or 2.5-inch)
• Baking sheet or cast iron skillet

Allergy Details

This **3 ingredient biscuit recipe** contains wheat and dairy (heavy cream). It is naturally nut-free. It is important to verify ingredient labels and consult a healthcare professional if you have allergies.