3 Ingredient Biscuits
I grew up on Sunday mornings when my grandmother would pull warm, flaky biscuits from the oven and hand one over with a pat of butter. These 3 Ingredient Biscuits—just all-purpose flour, baking powder, and heavy cream—capture that simple comfort without the fuss. They’re the kind of recipe you make when you want fresh bakery-style bread with minimal effort: perfect for lazy mornings, last-minute dinners, or when pantry staples are all you have. If you’re curious about a slightly different quick take, you can also peek at this buttermilk twist here for another simple flavor direction.
Why you’ll love this dish
These biscuits are the ultimate minimal-ingredient win: no cold butter to cut in, no yeast to wait for, and a single bowl mostly. They bake up with a tender crumb, a slightly crisp top, and enough heft to split for sausage gravy or jam. They’re:
- Fast: about 20–25 minutes from start to finish.
- Budget-friendly: staple pantry ingredients.
- Kid-friendly: children love helping to cut rounds.
- Versatile: breakfast, dinner side, or sandwich base.
“I made these on a weeknight with what I had—fluffy, simple, and everyone asked for seconds.” — A quick, honest review
If you want a similar recipe adapted for buttermilk instead of heavy cream, check this practical guide on 3-Ingredient Buttermilk Biscuits for another reliable method.
How this recipe comes together
Quick overview before you start: combine dry ingredients, add the cream to form a sticky dough, turn it out and gently knead a few times, roll to about 1/2 inch, cut rounds, and bake at a high temperature so they rise quickly and brown. Expect a soft, slightly rustic texture rather than perfectly layered buttermilk-style biscuits. The entire hands-on time is roughly 10 minutes.
The process is forgiving—no exact mixing order beyond dry-first—and responds well to light handling. That’s why this is a great beginner recipe.
What you’ll need
- 2 cups all-purpose flour (use spoon-and-level measurement for consistency)
- 1 tablespoon baking powder (fresh is best for lift)
- 1 cup heavy cream (cold or room temperature works; whole milk will be thinner)
Substitutions & notes:
- For a dairy swap, try full-fat evaporated milk or a cultured milk like kefir for tang; results vary.
- For a slightly richer crust, brush tops with a little melted butter before or after baking.
Step-by-step instructions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment.
- Whisk the flour and baking powder in a large bowl until evenly blended.
- Pour the heavy cream into the flour mixture. Stir with a wooden spoon until the dough just comes together. It will be slightly sticky.
- Turn the dough onto a lightly floured surface. Fold and press it together 4–6 times—gentle kneading preserves tenderness.
- Roll or pat the dough to about 1/2 inch thick. Use a 2.5–3 inch round cutter and press straight down (no twisting) to keep edges defined. Re-roll scraps once.
- Transfer rounds to the prepared sheet, spaced about 1 inch apart. Bake 12–15 minutes until the tops are golden brown.
- Remove from oven and cool 2–3 minutes before serving. Brush with butter if desired.
Quick troubleshooting: if your biscuits spread too much, the dough was overworked or the oven wasn’t hot enough. If they’re heavy, check your baking powder—old leavening loses power.
Best ways to enjoy it
These biscuits are a blank canvas. Try them with:
- Butter and honey or jam for a classic breakfast.
- Sausage gravy for a Southern-style brunch.
- Split, toasted lightly, then layered with fried chicken for a sandwich.
- Served alongside a pot roast, soup, or chili to soak up gravy.
- Topped with melted cheese and herbs for an easy savory twist.
For a brunch board, arrange biscuits with sliced fruit, smoked salmon, and soft cheeses for contrast.
Storage and reheating tips
Short-term: Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer, refrigerate up to 4 days.
Freezing: Wrap cooled biscuits individually in plastic wrap and place in a freezer bag for up to 3 months.
Reheating:
- From room temp or refrigerated: microwave for 15–25 seconds or warm in a 350°F oven for 5–8 minutes wrapped loosely in foil.
- From frozen: reheat in a 350°F oven for 12–15 minutes, covered with foil the first half to avoid over-browning.
Food safety: discard any dairy-containing baked goods left at room temperature longer than 2 hours.
Pro chef tips
- Use cold heavy cream if you want slightly flakier tops; room-temp cream yields a softer crumb.
- Don’t overmix. Stir until just combined and knead sparingly to keep biscuits tender.
- Cut straight down with a cutter—twisting seals the edges and stops rise.
- If you’d like taller biscuits, stack two rounds on top of each other before baking.
- Make them ahead by shaping and freezing raw rounds on a tray; transfer to a bag once solid and bake from frozen, adding a few minutes to bake time.
Flavor swaps
- Cheddar & chive: fold 1 cup shredded cheddar and 2 tbsp chopped chives into the dough.
- Garlic-herb: mix 1 tsp garlic powder and 1 tbsp mixed dried herbs into the flour.
- Sweet honey: fold in 1–2 tbsp honey to the cream and top with a honey glaze after baking.
- Gluten-free: try a 1:1 gluten-free flour blend, but expect a denser biscuit.
- Vegan option: use a thick non-dairy cream alternative (coconut cream may impart flavor) and test for texture—results will vary.
Common questions
Q: How long does this recipe take from start to finish?
A: About 20–25 minutes total. Prep is 8–10 minutes; baking 12–15 minutes.
Q: Can I make these with milk instead of heavy cream?
A: Yes, whole milk will work but biscuits may be slightly less tender and less rich. For better lift with milk, consider adding a tablespoon of melted butter.
Q: Why didn’t my biscuits rise much?
A: Likely causes: old baking powder, overworking the dough, or the oven temperature was too low. Always check your leavening and keep handling minimal.
Q: Can I bake these on a cast-iron skillet?
A: Absolutely. Preheat the skillet in the oven and place the biscuit rounds inside for a slightly crisper bottom and more communal presentation.
Q: Are these healthy?
A: These are comfort food—simple and made with pantry ingredients. You can adjust by using lower-fat dairy or adding whole-grain flour, though texture and rise may change.
Conclusion
If you want more three-ingredient approaches and variations to compare, see this detailed 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe for a tangy, traditional take, or explore another straightforward version at Three Ingredient Biscuits to inspire flavor ideas and techniques.
3 Ingredient Biscuits
Ingredients
Method
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment.
- Whisk the flour and baking powder in a large bowl until evenly blended.
- Pour the heavy cream into the flour mixture and stir with a wooden spoon until the dough just comes together. It will be slightly sticky.
- Turn the dough onto a lightly floured surface and fold and press it together 4–6 times for gentle kneading.
- Roll or pat the dough to about 1/2 inch thick and use a 2.5–3 inch round cutter without twisting to keep edges defined.
- Transfer rounds to the prepared sheet, spaced about 1 inch apart.
- Bake in the preheated oven for 12–15 minutes until the tops are golden brown.
- Remove from the oven and cool for 2–3 minutes before serving. Brush with butter if desired.
