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3-Ingredient Biscuits (Updated)

This is a variation  of  an original recipe published in Southern Biscuits.

Photography by Bev Davis.


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 September 12, 2017

Editor's Note (Oct. 16, 2017):   I've made these biscuits several times since the original post.  Baked at 350 degrees for 25 to 30 minutes instead of 375 degrees as previously mentioned.  They were very light and flaky!  The instructions are updated.  Happy baking!

Earlier this year, I discovered these amazing biscuits on Pinterest.   Several food bloggers have put their spin on the original recipe that's published in a wonderful book, Southern Biscuits.  It's written by  Nathalie Dupree.    I had to make them with my own twist which is less butter.   The biscuits are crusty outside with a creamy-melt-in-your-mouth texture.  Make sure the butter and cream cheese (full fat) are VERY cold.  This helps the dough stay firm while kneading. The cream cheese replaces the buttermilk and shortening traditionally used to make homemade biscuits.  Use sifted flour  to get an accurate measurement.   Un-sifted

flour is heavier which leads to more than necessary.  Makes about 14 biscuits with a  two-inch (2") sized biscuit cutter.  Enjoy! 

Seven large biscuits cut with a four-inch biscuit cutter.  Baked and photographed in a cast iron skillet provided by Lodge Manufacturing.


1 package (8 ounces) full fat cream cheese, softened

6 tablespoons cold unsalted butter (not margarine), thinly sliced

1-3/4 cups self-rising flour, sifted and divided


Preheat oven to 350 degrees.  In a medium-sized bowl, combine cream cheese and chopped cold butter with one cup of self-rising flour.  Use a pastry cutter or fork to mix dough until it resembles coarse cornmeal.  Or, cover hands in flour and mix dough  the old fashioned way.  Sprinkle about 2 tablespoons of remaining flour on  surface (counter or whatever you're using).  Set aside remaining flour for final kneading.  Place dough on floured surface.  Knead until smooth.  Dough will get sticky.  Sprinkle lightly with flour.  Knead again until smooth. Fold into a ball.  Place in lidded container.  Refrigerate at least 30 minutes or until dough is chilled. 

Remove dough from container.  Sprinkle remaining flour on kneading surface.  Use a rolling pin or tall slender glass to roll dough to desired thickness. It will not rise much while baking. 

For small biscuits, cut with two-inch (2") biscuit cutter.  For large biscuits, use a four-inch (4") biscuit cutter.  Do not twist while cutting.  Press straight down.  Pull straight up. *

SKILLET BISCUITS:  Line 10" cast iron skillet with parchment paper.  Or, spray lightly with vegetable oil cooking spray.   Arrange cut biscuits in circular pattern with sides touching.  If a golden brown biscuits, brush tops biscuits lightly with egg whites.  Bake in preheated oven (350 degrees) for 25 to 30 minutes or until golden brown.  Quickly and carefully remove from hot skillet to prevent further cooking.  Serve hot.  Makes about 14 small or seven large biscuits.

COOKIE SHEET or PIZZA PAN:  Line a large cookie sheet or pizza pan with parchment paper.  Arrange cut biscuits without  sides touching.    The baked biscuits will have crispy edges all around.  Makes about 14 biscuits with a  two-inch (2") sized biscuit cutter.  Bake in preheated oven (350 degrees)

for 25 to 30 minutes or until golden brown.  Serve hot.  Makes about 14 small or seven large biscuits.


I used a plastic cup to cut biscuits.  Pressed straight down.  Pulled straight up.  No twisting.  Biscuits were flaky and delicious!