Three-Ingredient Biscuits are tender, flaky outside, buttery inside and melt-in-your-mouth delicious!
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.
MAKE SURE BUTTER IS FROZEN
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.
BISCUITS SHOULD TOUCH IN BAKING PAN
Arrange biscuits on baking sheet with sides touching to help them rise.
Brush tops of biscuits with cold buttermilk to help them burn deep 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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