Homemade Biscuit Dough
Make soft, fluffy homemade biscuits with just 3 ingredients! This easy biscuit dough needs no yeast and is ready in under 30 minutes.
Ingredients
- 2 cups self rising flour
- 1 ½ cup heavy cream
- 1 tablespoon granulated sugar
Instructions
- Add flour and sugar to a large bowl.
- Pour in cold cream and stir until mixture comes together and moistens. Do not over-mix. The batter will be lumpy.
- Dump the bowl onto a counter and scrape out any remaining dough or flour.
- Pat into a rectangle about 2" thick. Fold in thirds, turn ¼ and fold again, continuing 3 times.
- Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist the biscuit cutter. Pat excess dough out, cut, and repeat the process again.
- Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.
Notes
- Use cold heavy cream straight from the refrigerator for the best results. The cream provides both moisture and fat, helping the biscuits turn out soft and tender.
- Make sure you're using self-rising flour, not regular all-purpose flour. Self-rising flour already contains baking powder and salt, which help the biscuits rise.
- Mix the ingredients just until a rough, slightly lumpy dough forms. Avoid overmixing, as this can make the biscuits dense and tough.
- Lightly flour your work surface before turning out the dough, but avoid adding too much extra flour, which can make the biscuits dry.
- Pat the dough into a rectangle and fold it gently to create layers. Avoid kneading or pressing too firmly.
- Use a sharp 3-inch biscuit cutter and press straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising evenly.
- Gather the leftover dough scraps gently and pat them together before cutting more biscuits. Avoid repeatedly rolling the dough.
- Arrange the biscuits about 2 inches apart on the baking sheet to allow room for expansion.
- Bake until the biscuits are lightly golden on top and cooked through. Baking time may vary slightly depending on your oven and biscuit thickness.
- Brush the freshly baked biscuits with melted butter for extra richness and flavor.
- Add shredded cheddar cheese, chopped chives, or dried herbs to the dough for a savory variation.
- Serve warm with butter, honey, jam, sausage gravy, or alongside soups and stews.
- Store leftover baked biscuits in an airtight container in the refrigerator for up to 3–4 days, or freeze them for longer storage. Reheat in the oven until warmed through.
Nutrition
Calories: 270kcalCarbohydrates: 25gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 13mgPotassium: 74mgFiber: 1gSugar: 3gVitamin A: 657IUVitamin C: 0.3mgCalcium: 34mgIron: 0.3mg
Tried this recipe?Share a photo of what you made on Instagram and tag us @cookinuplife or hashtag it #cookinuplife