3 Ingredient Biscuits
I’ve made these three-ingredient biscuits more times than I can count when I needed hot, buttery bread in a hurry. They’re a tiny recipe with big payoff: flaky rounds from pantry staples in under 20 minutes of hands-on time. Simple enough for weeknights, sturdy enough for sandwiches, and forgiving for beginners — that’s what keeps me reaching for this dough.
What makes this recipe special
These biscuits strip the classic down to the essentials: flour, a leavening agent, and rich cream. That short ingredient list means fewer decisions and faster prep, but the heavy cream brings enough fat and moisture to yield tender, golden biscuits without laminating layers or measuring cold butter. They’re perfect for last-minute breakfasts, picnic baskets, or when you want something homemade without a lot of fuss.
“Warm from the oven in ten minutes — flaky, light, and dangerously easy. My go-to when guests arrive unexpectedly.”
You’ll also find this style of pared-down baking useful if you enjoy other simple recipes like 3-Ingredient Banana Pancakes — quick, dependable, and crowd-pleasing.
Step-by-step overview
Before you begin: this is a throw-together dough. Mix the dry ingredients, stir in the cream until a shaggy dough forms, turn it out, knead very briefly, roll to about 1 inch, cut, and bake at high heat until the tops are golden. Expect about 12–15 minutes in a hot oven for that well-browned exterior and tender crumb inside. The process moves quickly, so have your baking sheet ready.
What you’ll need
- 2 cups all-purpose flour (spoon and level for accuracy; swap up to half with whole wheat for nuttier flavor)
- 1 tablespoon baking powder
- 1 cup heavy cream (room temperature or cold — see tips below for effects)
Notes:
- For a tangier biscuit, substitute 1 cup cultured buttermilk for the heavy cream and reduce flour by 1–2 tablespoons if batter seems dry.
- Gluten-free option: use a 1:1 gluten-free flour blend that includes xanthan gum.
Directions to follow
- Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven and line a baking sheet with parchment.
- In a large bowl, whisk together the flour and baking powder until evenly distributed.
- Pour the heavy cream into the dry ingredients. Stir with a fork or spatula until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Gently knead 4–6 times — just enough to bring it together.
- Pat or roll the dough to about 1 inch thick. Use a 2–3 inch round cutter to cut biscuits. Re-roll scraps once; don’t overwork.
- Place biscuits close together on the baking sheet for taller sides, or spaced apart for crisper edges.
- Bake 12–15 minutes, until tops are golden brown. Remove and brush with melted butter if desired. Serve warm.
Best ways to enjoy it
- Split and slather with butter and jam for a classic breakfast.
- Make sausage gravy and pour it over hot biscuits for a hearty brunch.
- Use a biscuit as the bread for a fried-chicken sandwich or bacon, egg, and cheese breakfast sandwich.
- Serve alongside soup or chili to sop up broths and sauces.
- For a sweet twist, split and drizzle with honey or honey butter — the cream-based crumb pairs beautifully with sweet toppings.
How to store & freeze
- Room temperature: Keep biscuits in an airtight container for up to 24 hours to retain flakiness.
- Refrigerator: Store cooled biscuits in an airtight container for 2–3 days. Reheat gently to restore warmth.
- Freezer: Once fully cooled, wrap biscuits individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes, or thaw overnight in the fridge and warm for 6–8 minutes.
Food safety tip: don’t leave cream-based baked goods at room temperature for more than two hours.
Helpful cooking tips
- Don’t over-knead — that’s the fastest way to make biscuits tough. Four to six gentle folds are enough.
- Thickness matters: 1-inch gives tall, tender biscuits. Thinner will brown faster and be more scone-like.
- Oven must be hot — 425°F produces a quick rise and golden top. A preheated baking sheet can help with bottom browning.
- For extra rise, use a floured straight-sided cutter and push straight down without twisting.
- If you’re out of heavy cream, full-fat plain yogurt or sour cream can work (thin with a tablespoon or two of milk if too stiff). For dairy-free swaps, try a plant-based cream alternative labeled for cooking.
- Want other three-ingredient ideas to keep in rotation? Try these Homemade Dog Treats Chicken Rice Balls for a different quick-bake project.
Creative twists
- Cheesy herb: Fold in 1/2 cup grated cheddar and 1 tablespoon chopped fresh chives before cutting.
- Garlic butter: Brush hot biscuits with garlic-infused melted butter for a savory side.
- Sweet cinnamon: Mix 1–2 tablespoons sugar and 1 teaspoon cinnamon into the flour for a sweeter breakfast biscuit.
- Drop biscuits: Skip rolling and spoon drop-sized scoops onto the pan for a rustic look — reduce bake time by a few minutes.
- Gluten-free: Use a tested 1:1 gluten-free flour mix. Expect a slightly different texture.
Your questions answered
Q: Can I use milk instead of heavy cream?
A: Whole milk will work in a pinch, but the biscuits will be less tender and not as rich. If using milk, consider adding 1–2 tablespoons of melted butter to compensate for the lost fat.
Q: Can I make the dough ahead of time?
A: You can mix the dough and refrigerate it tightly wrapped for up to 24 hours. Let it sit at room temperature 10–15 minutes before cutting and baking. Avoid refrigerating unbaked cut biscuits for longer than a day.
Q: Will these be flaky like layered biscuits?
A: Not exactly. These are tender and slightly crumbly but not highly layered like butter-laminated biscuits. For distinct layers, you’d need cold butter and folding (a different technique).
Q: How many biscuits does this recipe yield?
A: With a 2–3 inch cutter you’ll get about 6–8 biscuits depending on thickness and cutter size.
Q: Are these safe for kids and food allergies?
A: They contain dairy and gluten. For allergies, swap to appropriate dairy-free creams and gluten-free flour blends and follow manufacturer instructions for substitutions.
Conclusion
These three-ingredient biscuits are the kind of recipe that earns a permanent spot in your weekly rotation: fast, adaptable, and reliable. If you’re curious how other cooks approach minimalist biscuits, take a look at this detailed southern-style take on 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe or this simple home cook version at Three Ingredient Biscuits. Try the basic method, then make it your own with a savory or sweet twist — and enjoy warm from the oven.
Three-Ingredient Biscuits
Ingredients
Main Ingredients
- 2 cups all-purpose flour Spoon and level for accuracy; swap up to half with whole wheat for nuttier flavor.
- 1 tablespoon baking powder
- 1 cup heavy cream Room temperature or cold. For a tangier biscuit, substitute with cultured buttermilk, reducing flour by 1–2 tablespoons if batter seems dry.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour and baking powder until evenly distributed.
- Pour the heavy cream into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface, gently knead 4–6 times to bring it together.
- Pat or roll the dough to about 1 inch thick and use a 2–3 inch round cutter to cut out biscuits.
- Place biscuits close together on the baking sheet for taller sides or spaced apart for crisper edges.
- Bake for 12–15 minutes, until tops are golden brown. Remove and brush with melted butter if desired.
