My 3 Ingredient Biscuits

 

 

 Biscuits so light and fluffy you can eat a dozen.  With butter of course!   Only three ingredients and fairly easy to make if you don’t mind folding dough. 

My 3 Ingredient Biscuits

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 2 cups self-rising flour (see notes for all-purpose flour)

1 ½ cups heavy cream (do not substitute, heavy cream is a must!)

½ teaspoon sea salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep cream cold in the fridge until you're ready to use it. 

Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.

 

 

 

 

 

 

 

 

 

 

 

Place biscuits on a cookie sheet about 2" apart. Bake at 350 degrees for 12 minutes, until golden. Brush with butter. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

Notes

Trust me. You don’t want to try substituting whole or low-fat milk for heavy cream in this simple biscuit recipe! Heavy cream makes all the difference in the world for the best moist and flaky biscuits.

 You can use all-purpose flour in place of self-rising flour, with these additions: 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon fine salt. Mix well.

 

 

 

 

 

 

 

 

 

 

 

 

 

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