If you’re looking for a simple and quick biscuit recipe, this 3-Ingredient Biscuit Recipe is perfect for you! With just three basic ingredients, you can whip up fluffy, golden biscuits in no time. Whether you’re serving them for breakfast, as a side dish, or with your favorite jam, these biscuits are sure to impress. In this article, we’ll walk you through everything you need to know to make these biscuits, along with tips, serving suggestions.
Why You’ll Love This Recipe
1. Only 3 Ingredients
This recipe uses just three simple ingredients: self-rising flour, heavy cream, and melted butter. No complicated steps or hard-to-find ingredients are required.
2. Quick and Easy
From start to finish, these biscuits take less than 30 minutes to make. Perfect for busy mornings or last-minute dinner sides.
3. Versatile
These biscuits are incredibly versatile. Serve them for breakfast with butter and jam, as a side dish with dinner, or even as a snack with cheese and herbs.
4. Customizable
Add your favorite ingredients like shredded cheese, garlic powder, or herbs to make these biscuits your own.
Ingredients
- 2 cups self-rising flour
- 1 cup heavy cream
- 1/4 cup melted butter (for brushing)
Instructions
Preheat the Oven
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
Mix the Dough
In a large mixing bowl, combine the self-rising flour and heavy cream. Stir until the dough comes together. If the dough is too sticky, add a little more flour.
Shape the Biscuits
Turn the dough out onto a lightly floured surface. Gently knead it a few times, then pat it into a circle about 1-inch thick. Use a round cookie cutter or a glass to cut out biscuits.
Bake
Place the biscuits on the prepared baking sheet. Brush the tops with melted butter. Bake for 10-12 minutes, or until the biscuits are golden brown.
Serve
Remove the biscuits from the oven and let them cool slightly. Serve warm with butter, jam, or your favorite toppings.
Tips for Perfect Biscuits
- Don’t Overwork the Dough: Over-kneading can make the biscuits tough. Handle the dough gently.
- Use Cold Ingredients: Cold heavy cream helps create flaky layers.
- Add-Ins: Customize your biscuits by adding shredded cheese, garlic powder, or herbs like rosemary or thyme.
Nutrition Facts (Per Biscuit)
- Calories: 150 kcal
- Carbohydrates: 18 g
- Protein: 3 g
- Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 25 mg
- Sodium: 200 mg
 FAQs
1. What is the basic biscuit formula?
The basic biscuit formula typically includes:
- Flour: Provides structure.
- Fat (butter, shortening, or lard): Adds tenderness and flakiness.
- Liquid (milk, buttermilk, or cream): Binds the dough and adds moisture.
- Leavening agent (baking powder or baking soda): Helps the biscuits rise.
2. What are the main ingredients of biscuits?
The main ingredients are:
- Flour
- Fat (butter, shortening, or lard)
- Liquid (milk, buttermilk, or cream)
- Leavening agent (baking powder or baking soda)
- Salt (for flavor)
3. Is Crisco or butter better for biscuits?
- Butter: Adds rich flavor and creates flaky layers.
- Crisco (shortening): Makes biscuits tender and slightly taller.
- Best Option: A combination of both (e.g., half butter, half shortening) gives the best of both worlds—flavor and tenderness.
4. What is the secret to a good biscuit?
- Cold Ingredients: Keep the fat and liquid cold to create flaky layers.
- Don’t Overwork the Dough: Handle the dough gently to avoid tough biscuits.
- Proper Leavening: Use fresh baking powder or baking soda for a good rise.
- Even Thickness: Roll or pat the dough evenly for uniform baking.
5. Do you put eggs in biscuits?
Traditional biscuit recipes do not include eggs. Eggs are more common in scones or enriched breads.
6. What are the 3 steps for the biscuit method?
- Cut the Fat into the Flour: Use a pastry cutter or your fingers to mix cold fat into the flour until it resembles coarse crumbs.
- Add Liquid: Gradually mix in the liquid until the dough just comes together.
- Knead and Shape: Gently knead the dough a few times, then roll or pat it out and cut into biscuits.
7. What is the original biscuits?
The original biscuits were simple, unleavened flatbreads made from flour and water, baked on hot stones. Modern biscuits evolved with the addition of leavening agents like baking powder.
8. What is the best flour for biscuits?
- All-Purpose Flour: Works well for most biscuit recipes.
- Soft Wheat Flour: Preferred in the Southern U.S. for its lower protein content, which makes biscuits tender.
9. How biscuits are made?
- Mix dry ingredients (flour, baking powder, salt).
- Cut in cold fat until the mixture resembles coarse crumbs.
- Add liquid and mix until the dough comes together.
- Knead gently, roll or pat out, and cut into shapes.
- Bake until golden brown.
10. Are biscuits better with milk or water?
- Milk: Adds richness and flavor.
- Buttermilk: Adds tanginess and tenderness.
- Water: Can be used but results in less flavorful biscuits.
11. Which liquid is best for making biscuits?
- Buttermilk: Ideal for tender, tangy biscuits.
- Heavy Cream: Adds richness and eliminates the need for additional fat.
- Milk: A good all-purpose option.
12. What makes biscuits brown?
- Maillard Reaction: Browning occurs when sugars and proteins in the dough react at high temperatures.
- Brushing with Butter or Milk: Adds color and flavor to the crust.
13. What makes biscuits soft and fluffy?
- Cold Fat: Creates steam pockets during baking, making the biscuits flaky.
- Proper Leavening: Ensures a good rise.
- Gentle Handling: Prevents overworking the dough, which can make biscuits tough.
14. What is the king of biscuit?
The Southern Buttermilk Biscuit is often considered the “king of biscuits” due to its tender, flaky texture and rich flavor.
15. What do British people call biscuits?
In the UK, biscuits refer to what Americans call cookies or crackers. What Americans call biscuits, the British refer to as scones (though scones are slightly different in texture and sweetness).
16. What happens if you put too much butter in biscuits?
- Spread and Flatten: Too much butter can cause biscuits to spread and lose their shape.
- Greasy Texture: Excess butter can make biscuits greasy rather than flaky.
17. What is the most popular fat used in baking?
- Butter: Most popular for its flavor and ability to create flaky layers.
- Shortening: Often used for its ability to create tender, tall biscuits.
- Lard: Traditional choice for ultra-flaky biscuits.
18. What order to mix ingredients?
- Dry Ingredients: Mix flour, baking powder, and salt.
- Cut in Fat: Add cold fat and mix until crumbly.
- Add Liquid: Gradually mix in the liquid until the dough comes together.
- Knead and Shape: Handle the dough gently, then shape and bake.
3-Ingredient Biscuit Recipe
Ingredients
- 2 cups self-rising flour
- 1 cup heavy cream
- 1/4 cup melted butter for brushing
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- Step 2: Mix the Dough
- In a large mixing bowl, combine the self-rising flour and heavy cream. Stir until the dough comes together. If the dough is too sticky, add a little more flour.
- Step 3: Shape the Biscuits
- Turn the dough out onto a lightly floured surface. Gently knead it a few times, then pat it into a circle about 1-inch thick. Use a round cookie cutter or a glass to cut out biscuits.
- Step 4: Bake
- Place the biscuits on the prepared baking sheet. Brush the tops with melted butter. Bake for 10-12 minutes, or until the biscuits are golden brown.
- Step 5: Serve
- Remove the biscuits from the oven and let them cool slightly. Serve warm with butter, jam, or your favorite toppings.
