There’s something absolutely magical about a homemade biscuit that’s still warm from the oven, with a golden-brown exterior and a fluffy, tender crumb inside. The best part? You don’t need a pantry full of ingredients or hours of prep time to make them happen. This 3-ingredient biscuit recipe is proof that sometimes the simplest recipes are the most delicious ones.
I’ve been making these biscuits for years now, and they’ve become my go-to when I need something quick and impressive. Whether you’re serving them alongside a hearty soup, using them as the base for a breakfast sandwich, or simply enjoying them with butter and jam, these biscuits deliver bakery-quality results every single time. The secret lies in understanding your ingredients and treating the dough with care.
What makes this recipe so special is its versatility. You can serve these alongside a quick tasty bacon carbonara recipe for a complete dinner, or pair them with a best heavy cream alfredo sauce recipe for something truly elegant. You could even create a stunning brunch spread by serving them with a easy pickled red onion recipe and some fresh cheese. The possibilities are truly endless.
I’ve tested countless biscuit recipes over the years, and I always come back to this one because it works consistently, tastes incredible, and requires minimal ingredients. When you’re working with so few components, quality matters tremendously. Let me walk you through exactly how to create these perfect biscuits in your own kitchen, complete with all my professional tips and tricks to ensure your success.
For more sophisticated flavor combinations, you might want to pair these biscuits with a perfect creamy pasta recipe or serve them alongside a best chickpea salad recipe for a complete meal. According to Serious Eats’ guide to biscuits, the key to tender biscuits is keeping your ingredients cold and your touch light. Bon Appétit’s easy buttermilk biscuits also emphasize the importance of not overworking your dough. The New York Times flaky buttermilk biscuits recipe provides excellent visual guidance for achieving that perfect laminated texture.
Once you master this basic recipe, you’ll find yourself making these biscuits regularly. They’re perfect for meal prep, they freeze beautifully, and they reheat wonderfully. I often make a double batch and freeze the extras so I always have homemade biscuits on hand for unexpected guests or those nights when I want something special with dinner.
Ingredients
- 2 cups all-purpose flour
- 1 cup heavy cream, cold
- 1 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Having your oven preheating while you prepare the dough ensures your biscuits will rise immediately when they hit the heat.
- In a large mixing bowl, whisk together the all-purpose flour and salt until well combined. This distributes the salt evenly throughout the dough, ensuring consistent seasoning in every bite. Make sure to break up any small clumps of flour as you whisk.
- Create a well in the center of your flour mixture by pushing the flour toward the sides of the bowl. This creates space for your liquid and makes mixing easier and more controlled.
- Pour the cold heavy cream into the well you’ve created. Using a fork, gently stir the cream into the flour, mixing until a shaggy dough just comes together. Do not overmix—you want some lumps remaining in the dough, as these create the flaky layers in your finished biscuits.
- Turn the dough out onto a lightly floured work surface. Using your hands or a gentle folding motion, fold the dough over itself 4-5 times. This creates lamination without overworking the dough, resulting in flaky layers rather than dense biscuits.
- Pat the dough into a rough rectangle about ¾-inch thick. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting. Twisting seals the edges and prevents proper rising. If you don’t have a biscuit cutter, you can use a drinking glass or cut the dough into squares with a knife.
- Place the biscuits on your prepared baking sheet, leaving about 1 inch of space between each one. If you prefer taller biscuits with softer sides, arrange them closer together so they rise into each other.
- Bake for 10-12 minutes, or until the biscuits are golden brown on top. The exact time depends on your oven, so start checking at the 10-minute mark. You’re looking for a beautiful golden color, not dark brown.
- Remove the biscuits from the oven and let them cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack. Serve warm with butter, jam, honey, or alongside your favorite meal.
Pro Tips
- This recipe works because heavy cream contains both the fat and liquid needed for biscuits. The fat from the cream creates layers as it separates from the flour during baking, while the liquid hydrates the flour to form the dough structure.
- Temperature is absolutely critical with this recipe. If your cream isn’t cold, your biscuits won’t be as flaky. Keep your cream in the refrigerator until the moment you use it, or even place your mixing bowl in the freezer for 5 minutes before starting.
- Don’t skip the folding step. This creates the lamination that gives you those beautiful flaky layers. You’re essentially creating thin sheets of dough separated by pockets of fat, which steam during baking to create separation.
- If you don’t have heavy cream, you can substitute with cold milk mixed with cold butter, though the texture will be slightly different. Use ¾ cup cold milk plus 3 tablespoons cold butter cut into small pieces.
- These biscuits freeze beautifully. You can freeze unbaked biscuits on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding just 2-3 minutes to the baking time.
- Leftover baked biscuits can be stored in an airtight container at room temperature for up to 2 days. Refresh them by wrapping in foil and warming in a 350°F oven for 5 minutes.
- For herb biscuits, add 2 tablespoons chopped fresh herbs (such as chives, rosemary, or thyme) to the flour mixture before adding the cream.
- For cheese biscuits, stir in ½ cup grated sharp cheddar cheese and a pinch of cayenne pepper to the flour mixture.
- The sound test works well for doneness: when you tap the bottom of a biscuit, it should sound hollow and crispy. If it sounds dense, return it to the oven for another minute.
- Avoid using self-rising flour as a substitute, as it already contains leavening agents and salt, which will throw off the balance of this simple recipe.
- Room humidity can affect dough consistency. On very humid days, you might need slightly less cream. Start with ¾ cup and add more if needed until the dough just comes together.