Looking for a delicious bread side? These Quick Homemade Flaky Biscuits are simple, tender, and flaky — made with just three ingredients and ready in under 20 minutes. They pair beautifully with soups, stews, breakfast, or holiday meals.
I didn’t grow up with homemade biscuits, but I always loved the convenience of canned ones. I wanted to recreate that nostalgia at home, so I developed this fast, three-ingredient recipe. These biscuits work well with hearty dishes like turkey taco bubble bake or biscuits and gravy, and they’re great for breakfast with apple cinnamon jelly.
Why you’ll love these Quick Homemade Flaky Biscuits
- Made in one bowl
- Just three main ingredients
- Bakes in about 12 minutes
- Easy three-step method
What you need for this biscuit recipe
Mixing Bowl (stackable ones are handy)
Measuring Cups
Baking Sheet
Rolling Pin
Round Cookie Cutter, Glass, or Mason Jar Lid
Ingredients
- 2 cups self-rising flour
- 1/8 teaspoon salt
- 1 1/2 cups heavy cream
- Butter for brushing (optional)
This recipe is intentionally simple — minimal ingredients and a straightforward process make these biscuits a reliable go-to.
How to make Quick Homemade Flaky Biscuits
Step 1: Mix the dry ingredients
In a large mixing bowl, combine the self-rising flour and salt. Stir briefly to distribute the salt.
Step 2: Stir in the cream
Slowly add the heavy cream and mix with a spatula until a sticky dough forms. The dough should be slightly tacky but hold together.
Step 3: Roll and cut
Turn the dough onto a floured surface. Knead briefly with a bit of flour until it no longer sticks to your hands, then roll to about 1/2-inch thickness. Use a cookie cutter, glass, or mason jar lid to cut rounds and place them on a baking sheet.
Brush the tops with melted butter if desired, then bake at 425°F for about 12 minutes, until golden. Serve warm with butter, jam, or on their own.
I hope you enjoy these biscuits as much as we do. Try them warm straight from the oven and come back to share how they turned out.
What to serve with these biscuits
Main Course
- Slow Cooker Beef Stew
- Easy Cheesy Potato Soup
- Spicy Baked Mac & Cheese with Chicken
Frequently asked questions
How should I store these biscuits?
Store biscuits at room temperature in an airtight container or Ziplock bag for up to three days. Reheat briefly in the oven or microwave before serving.
Can I freeze the baked biscuits?
Yes. Wrap biscuits individually and store in a freezer-safe bag. Reheat from frozen or thaw before warming.
Can I freeze the dough?
Yes, biscuit dough freezes well. Shape or portion the dough, wrap tightly in plastic wrap, and freeze. Thaw in the refrigerator before rolling and baking.
PIN IT!
Quick Homemade Flaky Biscuits
Pin Recipe
Ingredients
- 2 cups self rising flour
- ⅛ teaspoon of salt
- 1 ½ cups heavy cream
- melted butter for brushing on top optional
Method
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In a large mixing bowl combine the self rising flour and salt and give it a quick stir.
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Slowly add in the cream and mix with a spatula.
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Continue to mix until a sticky dough forms.
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Knead the dough a little bit with some of the flour until the dough no longer sticks to your hands.
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Roll the dough out on a floured surface to about a ½ inch thickness.
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Cut our biscuit rounds with a cookie cutter, glass, or even a mason jar lid.
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Place on baking sheet (brush with butter if you are).
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Bake at 425 degrees for about 12 minutes.
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