These 3-Ingredient Biscuits are tender, flaky outside, buttery inside and melt-in-your-mouth delicious!
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EDITOR’S NOTE (November 26, 2021): Added three new photos and edited page to make it more concise. Recipe is the same.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this delicious recipe.
3-Ingredient Biscuits are made with self-rising flour, full fat cream cheese and unsalted butter.
The self-rising flour is sifted, spooned into the measuring cup, and leveled with a knife. This is the correct way to measure the flour.
If it is not sifted before measuring, it will be too much. The biscuits will be dry, bland and hard.
If you prefer using all-purpose flour, see recipe notes at the end of this page.
Cream cheese (full fat) replaces the shortening and buttermilk used to make traditional buttermilk biscuits.
According to Land O Lakes, 2/3 cup unsalted butter is the same as 1 stick plus 2 tablespoons which is 10 tablespoons total.
Use frozen unsalted butter because it makes the biscuits flaky on the outside and melt-in-your-mouth good.
DON’T OVERWORK THE DOUGH
Work the dough just enough to bring it together.
Small pockets of butter in the dough will help biscuits rise and form flaky layers.
DON’T TWIST THE BISCUIT CUTTER
When cutting the dough, do not twist the cutter.
The correct way to use the biscuit cutter is to firmly press it straight down into the dough and pull straight up.
Twisting will seal edges of biscuits and prevent them from rising.
ARRANGE SO SIDES TOUCH & BRUSH WITH BUTTERMILK
Arrange biscuits on baking sheet with sides touching to help them rise.
Brush tops of biscuits with cold buttermilk to help them turn golden brown while baking.
BAKE IN PREHEATED HOT OVEN
A hot oven is important for baking great biscuits.
A temperature of 400°F to 450°F is great. The baked biscuits will be tender on the inside, golden brown and crispy outside.
Since oven temperatures vary, adjustments may be necessary.
HOW TO MAKE THIN BISCUITS
Thin biscuits are perfect for scooping gravy, syrup or honey.
HELPFUL BAKING TIPS
1. Recipe calls for 2/3 cup unsalted butter. According to Land O Lakes, that’s the same as 1 stick of butter plus 2 tablespoons (10 tablespoons total).
2. When cutting the dough, do not twist the cutter. Firmly press the cutter straight down into the dough and pull straight up. Twisting will seal edges of biscuits and prevent them from rising edges.
3. Arrange biscuits on baking sheet with sides touching to help them rise. Brushing tops with cold buttermilk helps the biscuits turn golden brown.
Please share your favorite biscuit-baking-tip in the comments. Would love to know what works for you.
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No need to type each ingredient.
- 2/3 cup unsalted butter, frozen Same as 1 stick plus 2 tablespoons.
- 1 cup self-rising flour, sifted Plus extra for dusting.
- 1 package (8 ounces) full fat cream cheese
- Preheat oven to 425 degrees.
- Grate frozen butter. This may take 20-30 minutes. Butter will soften. After grating, place in fridge 10-15 minutes until frozen (or firm) again.
- In medium-sized bowl, use a fork or pastry cutter to combine grated butter, 1 cup of self-rising flour (sifted) and full fat/softened cream cheese. Mix just until combined. Otherwise biscuits will be tough.
- Cover and refrigerate 30 minutes OR until dough is cold.
- Cover a cutting board or large plate with a piece of parchment paper. Lightly dust with flour.
- Remove dough from fridge and place on top of floured parchment paper. Quickly fold dough over 3 or 4 times until smooth. Set aside.
- Line a large baking sheet with parchment paper. Set aside.
- Sprinkle work surface with flour. Remove dough from fridge. Lightly sprinkle dough and a rolling pin with flour.
- Roll dough out into a ½-inch thick circle. Make to desired thickness because biscuits rise slightly (not very tall). Cut out biscuits with a standard size biscuit cutter (or sharp edge of an upside down drinking glass. Press scraps together to make more biscuits. Repeat until all dough is used.
- Arrange biscuits on prepared baking sheet with sides touching. This helps them rise. Brush tops with COLD buttermilk to help biscuits turn golden brown while baking.
- Place in preheated oven. Rotate pan after first 7 minutes. Continue baking 7 more minutes or until golden brown. They will rise slightly (not very tall).
- Serve hot. Brush with melted butter and honey if desired.