Grandma always brought these to Sunday dinner and they disappeared instantly. Just 3 ingredients for the fluffiest, most tender bite imaginable.

These Slow Cooker 3-Ingredient Cream Biscuits are the kind of thing a Midwest grandma would proudly set on the table every Sunday—and watch them vanish before the roast even made it around. They’re impossibly tender, fluffy, and rich, thanks to heavy cream doing the work of both butter and milk. With just self-rising flour, heavy cream, and a little extra cream for brushing, you can have warm, pillowy biscuits without turning on the oven. They cook up golden on top and soft and steamy inside right in your slow cooker, which makes them perfect for busy family days or when you need extra oven space for everything else.

Serve these cream biscuits straight from the slow cooker, brushed with melted butter if you like, alongside Sunday roast, meatloaf, or a big pot of chicken and noodles. They’re wonderful split open and drizzled with honey, jam, or a spoonful of gravy. In our house, we’ll sometimes turn them into mini sandwiches with leftover ham or turkey. For breakfast, pair them with scrambled eggs and fruit, and for a comforting supper, ladle creamy chicken stew or beef tips right over the top so they soak up all those juices.

Servings: 10–12 biscuits

3 cups self-rising flour

Prepare the slow cooker: Tear a sheet of parchment paper large enough to cover the bottom and come a little way up the sides of a 5- to 6-quart slow cooker. Lightly crumple it, then smooth it out and press it into the slow cooker so it fits snugly. This keeps the biscuits from sticking and helps them lift out easily.

Mix the dry and wet ingredients: In a large mixing bowl, add the self-rising flour. Make a well in the center and pour in 2 cups of cold heavy cream. Using a fork or a wooden spoon, gently stir just until the flour is mostly moistened and a shaggy dough forms. If there are still dry patches of flour that won’t come together, add up to 1/4 cup more cream, 1 tablespoon at a time, until the dough holds together softly. It should be slightly sticky but not runny.

Gently bring the dough together: Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into a rectangle about 3/4 to 1 inch thick. Try not to knead or overwork it; the less you fuss with it, the more tender your biscuits will be. If the dough cracks at the edges, just nudge it back together with your hands.

Cut the biscuits: Dip a 2- to 2 1/2-inch round biscuit cutter (or the rim of a small glass) in flour. Press straight down into the dough without twisting to cut out biscuits. Place each biscuit into the parchment-lined slow cooker, packing them in so they just touch. Gently press together the dough scraps, pat back out, and cut more biscuits until you’ve used all the dough.

Brush the tops: Pour a tablespoon or two of heavy cream into a small dish (you can use a bit from your measured cream if you have extra, or a splash more). Using a pastry brush or clean fingers, lightly brush the tops of the biscuits with cream. This helps them turn a soft, golden color on top as they cook.

Slow cook the biscuits: Cover the slow cooker with its lid, placing a clean kitchen towel or a double layer of paper towels under the lid if you’d like to catch extra condensation. Cook on HIGH for 1 1/2 to 2 1/4 hours, depending on your slow cooker. Start checking at 1 1/2 hours. The biscuits are done when the tops are set and lightly golden, the sides look dry and cooked through, and a toothpick inserted into the center biscuit comes out clean or with just a few moist crumbs.

Rest and finish: Once done, turn off the slow cooker and carefully lift the biscuits out by grabbing the edges of the parchment paper (they’ll be hot and steamy). Let them sit for 5 minutes to set. If you like that glistening, buttery look Grandma always had, you can brush the hot biscuit tops with a little melted butter at this point—totally optional but very tasty.

Serve warm: Gently pull the biscuits apart—they should be tightly nestled together, with fluffy white interiors and steam rising as you open them. Serve warm right away, and store any leftovers in an airtight container once cooled. Reheat briefly in the microwave or wrapped in foil in a warm oven or slow cooker.

For extra richness, you can stir a small handful of shredded cheese into the flour before adding the cream, or sprinkle cheese over the tops after brushing with cream, though this will technically add more ingredients beyond the base three. If you have picky eaters, keep the biscuits plain and let everyone doctor their own at the table with honey, butter, or jam. To add a little sweetness for breakfast, stir 1–2 tablespoons of sugar into the self-rising flour before mixing in the cream. If you don’t have a biscuit cutter, just pat the dough into the slow cooker in an even layer and score the top with a knife into squares—instant pull-apart cream biscuit bread. For a slightly crisper top, once the biscuits are fully cooked in the slow cooker, you can transfer them (still on the parchment) to a baking sheet and pop them under the broiler for 1–2 minutes to deepen the golden color. If your slow cooker runs hot, start checking at the 1 1/4-hour mark the first time you make these so the bottoms don’t over-brown; you can also double up the parchment for a little extra insulation. And if you’re cooking for a crowd, this recipe doubles nicely in a large oval slow cooker—just keep the dough thickness around 1 inch and add a bit of extra time as needed.