Imagine golden, fluffy biscuits ready in under 30 minutes—no fancy tools or hard-to-find ingredients needed. This 3 ingredient biscuit recipe with all-purpose flour is perfect for beginners and busy cooks alike, delivering soft, buttery bites every time.
This is a comprehensive guide about 3 ingredient biscuit recipe with all-purpose flour.
Key Takeaways
- Only 3 simple ingredients: All-purpose flour, baking powder, and heavy cream (or milk) are all you need—no butter or sugar required.
- Ready in 25 minutes: From mixing to golden-brown perfection, these biscuits bake fast, making them ideal for last-minute meals.
- Perfect texture every time: Light, airy, and slightly crispy on the outside—these biscuits mimic traditional Southern-style without the fuss.
- Highly customizable: Add cheese, herbs, garlic, or cinnamon sugar to turn basic biscuits into savory or sweet treats.
- No special equipment: Mix by hand in one bowl and bake on a sheet pan—no mixer or pastry cutter needed.
- Great for meal prep: Bake a batch and freeze for up to 3 months—just reheat in the oven for fresh-tasting biscuits anytime.
- Kid-friendly and beginner-approved: Simple steps and familiar ingredients make this recipe a family favorite.
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Why This 3 Ingredient Biscuit Recipe Is a Game-Changer
Let’s be honest—life gets busy. Between work, family, and everything in between, who has time for complicated baking projects? That’s why this 3 ingredient biscuit recipe with all-purpose flour is such a lifesaver. It’s fast, foolproof, and delivers results that rival your favorite diner’s biscuits—without the long ingredient list or hours of prep.
What makes this recipe so special isn’t just its simplicity—it’s the texture. These biscuits are soft and fluffy on the inside with a lightly golden, slightly crisp exterior. They’re perfect for sopping up gravy, slathering with butter and jam, or enjoying on their own with a cup of coffee. And the best part? You probably already have everything you need in your pantry.
Unlike traditional biscuit recipes that call for cold butter, buttermilk, and precise folding techniques, this version uses heavy cream (or whole milk) and baking powder to create lift and tenderness. The result is a biscuit that’s forgiving, quick to mix, and impossible to mess up—even if you’ve never baked before.
What You’ll Need: The Magic Trio
The beauty of this recipe lies in its minimalism. You only need three core ingredients, plus a pinch of salt if you like a little depth of flavor. Here’s the breakdown:
All-Purpose Flour
This is the foundation of your biscuits. All-purpose flour provides the right balance of protein to create structure without making the biscuits tough. Stick with unbleached if you can—it gives a slightly better texture and flavor. Measure it correctly by spooning the flour into your measuring cup and leveling it off with a knife. Scooping directly from the bag can pack in too much flour, leading to dense biscuits.
Baking Powder
Baking powder is the secret to fluffiness. It reacts when mixed with liquid and again when heated, creating tiny air pockets that make your biscuits rise and stay light. Use fresh baking powder—check the expiration date! Old baking powder loses its power, and your biscuits will end up flat and heavy. For best results, use aluminum-free baking powder, which gives a cleaner taste.
Heavy Cream (or Whole Milk)
Heavy cream adds richness and moisture, helping create that tender crumb. If you don’t have heavy cream, whole milk works too—just expect a slightly less rich texture. For a dairy-free option, try full-fat coconut milk or oat milk. The fat content is key here, so avoid skim or low-fat milk if possible.
Optional: Salt
A pinch of salt enhances flavor and balances the mild sweetness of the biscuits. Use about ¼ teaspoon if your baking powder isn’t already salted. You can also add a tiny bit of sugar (½ teaspoon) if you prefer a slightly sweeter biscuit, but it’s not necessary.
Step-by-Step Instructions for Perfect Biscuits
Now that you’ve gathered your ingredients, let’s get baking. This method is designed to be quick and easy—no chilling, no rolling pins, no stress.
Preheat and Prep
Start by preheating your oven to 450°F (230°C). This high heat is crucial for getting that quick rise and golden color. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze.
Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups (250g) of all-purpose flour and 1 tablespoon of baking powder. If using, add ¼ teaspoon of salt. Whisking ensures the baking powder is evenly distributed, which helps the biscuits rise uniformly.
Add the Liquid
Make a well in the center of the dry ingredients and pour in ¾ cup (180ml) of heavy cream. Use a fork or spatula to gently stir until a shaggy dough forms. Don’t overmix—this is key to keeping your biscuits tender. The dough should be slightly sticky but hold together. If it’s too dry, add another tablespoon of cream. If too wet, sprinkle in a little more flour.
Shape the Biscuits
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾ inch thick. Use a knife or bench scraper to cut into 6–8 squares or use a round biscuit cutter for traditional shapes. Don’t twist the cutter—press straight down to help the biscuits rise evenly.
Bake to Golden Perfection
Place the biscuits on the prepared baking sheet, leaving about 1 inch between them so they can expand. Bake for 10–12 minutes, or until the tops are golden brown and the edges look set. They’re done when a toothpick inserted into the center comes out clean.
Serve Warm
Let the biscuits cool for 2–3 minutes before serving. They’re best enjoyed fresh out of the oven, warm and soft. Serve with butter, honey, jam, or your favorite breakfast sides.
Tips for Fluffy, Tender Biscuits Every Time
Even with just three ingredients, small details make a big difference. Here are some pro tips to ensure your biscuits turn out perfect every time.
Don’t Overmix the Dough
Overmixing develops gluten, which leads to tough biscuits. Mix just until the ingredients come together—lumps are okay! A few dry streaks are better than a smooth, overworked dough.
Keep Everything Cold (If Using Cream)
If you’re using heavy cream straight from the fridge, your biscuits will have a slightly better rise. Cold fat (even in liquid form) helps create steam during baking, which contributes to flakiness.
Use a Hot Oven
Baking at 450°F ensures a quick rise. If your oven runs cool, consider increasing the temperature by 25°F. Avoid opening the oven door during the first 8 minutes—this can cause the biscuits to collapse.
Don’t Overbake
Biscuits go from golden to dry in a matter of minutes. Set a timer and check at the 10-minute mark. They should be lightly browned on top but still soft inside.
Reheat Like a Pro
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 350°F oven for 5–7 minutes. This restores moisture and softness better than a microwave.
Creative Variations to Try
Once you’ve mastered the basic recipe, it’s time to get creative. These biscuits are a blank canvas for flavor. Here are a few easy twists:
Cheese and Herb Biscuits
Fold in ½ cup of shredded cheddar cheese and 2 tablespoons of chopped fresh herbs (like chives, parsley, or thyme) before shaping. These are perfect with soups or as a savory side.
Garlic Butter Biscuits
Brush baked biscuits with melted butter mixed with minced garlic and a pinch of parsley. Serve warm with pasta or roasted vegetables.
Cinnamon Sugar Biscuits
After baking, brush with melted butter and sprinkle with a mix of cinnamon and sugar. These sweet treats are great for breakfast or dessert.
Jalapeño Cheddar Biscuits
Add ¼ cup of finely chopped pickled jalapeños and ½ cup of shredded pepper jack cheese. Spicy, cheesy, and utterly addictive.
Honey Butter Glaze
Mix 2 tablespoons of honey with 1 tablespoon of melted butter and drizzle over warm biscuits. Simple, sweet, and satisfying.
Storing and Freezing Tips
These biscuits are great for meal prep. Here’s how to keep them fresh:
Room Temperature
Store in an airtight container for up to 2 days. Keep them in a cool, dry place—not in the fridge, which can dry them out.
Freezing Unbaked Dough
Shape the biscuits and freeze them on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen—just add 2–3 minutes to the baking time.
Freezing Baked Biscuits
Cool completely, then wrap individually in plastic wrap and place in a freezer bag. Reheat in the oven at 350°F for 8–10 minutes.
Why This Recipe Works So Well
This 3 ingredient biscuit recipe with all-purpose flour works because it simplifies the science of baking without sacrificing quality. The baking powder provides lift, the cream adds moisture and richness, and the flour gives structure. There’s no need for cold butter or precise layering—just mix, shape, and bake.
It’s also incredibly versatile. Whether you’re feeding a crowd, making a quick side dish, or craving a homemade treat, these biscuits fit the bill. They’re budget-friendly, use pantry staples, and take less than 30 minutes from start to finish.
Plus, they’re a great way to get kids involved in the kitchen. Measuring, mixing, and cutting the dough are all simple tasks that little hands can help with. It’s a fun, mess-free activity that ends with a delicious reward.
Final Thoughts: Biscuits Made Simple
Sometimes the best recipes are the simplest ones. This 3 ingredient biscuit recipe with all-purpose flour proves that you don’t need a long list of ingredients or advanced skills to make something delicious. With just flour, baking powder, and cream, you can create biscuits that are fluffy, golden, and full of homemade charm.
Whether you’re serving them with breakfast, dinner, or as a snack, these biscuits are sure to impress. They’re quick, easy, and endlessly adaptable. So the next time you’re short on time but craving something warm and comforting, remember this recipe—it might just become your new go-to.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes! Whole milk works well, though the biscuits will be slightly less rich. For best results, use full-fat milk. Avoid skim or low-fat milk, as the lower fat content can lead to drier biscuits.
Do I need to chill the dough before baking?
No chilling is required. This recipe is designed for speed—just mix, shape, and bake. Chilling can actually slow down the rise, so it’s best to bake right after shaping.
Can I make these biscuits gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure. The texture may be slightly different, but they’ll still be delicious.
Why are my biscuits flat?
Flat biscuits are usually caused by old baking powder, overmixing, or an oven that’s not hot enough. Make sure your baking powder is fresh, mix just until combined, and preheat your oven fully before baking.
Can I add sugar to make them sweeter?
Absolutely! Add ½ to 1 teaspoon of sugar to the dry ingredients if you prefer a slightly sweeter biscuit. This works especially well if you’re serving them with jam or honey.
How do I reheat frozen biscuits?
For best results, reheat frozen biscuits in a 350°F oven for 8–10 minutes, or until warm and soft. Avoid the microwave, as it can make them soggy.