Three-Ingredient Biscuits
Quick and easy biscuits made with just three ingredients: flour, baking powder, and heavy cream. Perfect for breakfasts, sandwiches, or as a side to soups and stews.
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.
Notes
Keep biscuits in an airtight container for up to 24 hours at room temperature. They can be stored in the refrigerator for 2–3 days and can be frozen for up to 3 months. Reheat in a 350°F oven for 10–12 minutes from frozen.