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3-Ingredient Biscuits

3-Ingredient Biscuits are melt-in-your-mouth-goodness! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time1 hour
Cook Time14 minutes
Total Time1 hour 14 minutes
Course: Side Dish
Cuisine: southern
Servings: 7 medium-sized biscuits


  • 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.


Click link to access printable recipe for
How To Make Self-Rising Flour