There are days when you need something quick, easy, and comforting, and this 3-ingredient biscuit recipe is the answer! It’s one of those recipes that has saved me time and again, especially when the kids are hungry and I need something to whip up in a hurry. I love how simple and versatile it is—just three basic ingredients, and you’ve got fluffy, golden biscuits ready to enjoy.
Growing up, my family always had a soft spot for homemade biscuits. My grandmother would make them on the weekends, and the whole house would smell like warm, freshly baked bread. Now, as a mom, I cherish the simplicity of this recipe. It’s a perfect way to bring that same warmth and comfort to my family without all the fuss.
Whether you serve these biscuits with jam, butter, or alongside your favorite meal, they’re sure to become a quick go-to in your kitchen. So grab your three ingredients, and let’s get baking!
Table of Contents
Biscuit Recipe Ingredients
Let’s talk about what goes into these easy 3-ingredient biscuits! Here’s a quick peek at the ingredients you’ll need for these deliciously simple biscuits. For the exact measurements, be sure to check out the recipe card below.
- Self-rising flour: If you don’t have self-rising flour, no worries! You can easily make your own at home. Just mix 2 cups of all-purpose flour with 1 tablespoon of baking powder (not baking soda) and ½ teaspoon of salt. Easy, right? Take a look on how to make your own self-rising flour from King Arthur Baking.
- Cold butter: The key word here is “cold.” When the cold butter melts in the oven, it creates steam that makes the biscuits flaky and tender. I always keep salted butter around because I love the taste, but unsalted butter works just as well if that’s what you have on hand. If you prefer, you can also use cold shortening in place of butter.
These simple ingredients come together to create a biscuit that’s so comforting and perfect for any meal. Let’s get baking and fill the house with that warm, fresh biscuit smell!
How to Make Biscuits
Let’s get these biscuits in the oven! Start by preheating your oven to 450°F and lining a baking sheet with parchment paper or a silicone mat. This little step ensures the biscuits won’t stick and makes cleanup a breeze.
1-In a large mixing bowl, combine 2 cups of self-rising flour with ½ cup of cold butter (cut into small cubes). Here’s where the magic happens—grab a pastry blender, fork, or even two knives, and cut the butter into the flour until it looks like a coarse meal. This is the secret to getting those flaky layers we all love in a biscuit!
2-Once that’s done, add 6 tablespoons of milk (whole milk or heavy cream works perfectly here) and stir until a soft dough starts to form. If the dough feels too sticky, just add a little more flour, one tablespoon at a time. If it’s a bit too dry, a little more milk, again, one tablespoon at a time, will do the trick.
3-Now comes the fun part: turn that dough out onto a lightly floured surface and give it a quick knead—just about 20 seconds will do. If the dough starts to stick, don’t worry! Just dust it with a little more flour to keep things manageable.
4-Next, roll the dough out to about ½-inch thick using a rolling pin. You can cut the biscuits into circles with a biscuit cutter (or even a glass works fine), but feel free to make it easy by rolling the dough into a rectangle and cutting squares. No need to be fancy here—just make it your own! Once you’ve cut out your biscuits, press the dough scraps together and keep rolling and cutting until it’s all used up.
Pop those beauties into the oven and bake for about 10 to 12 minutes, or until they’re lightly golden brown on top and filling your kitchen with the most delicious smell. Once they’re out of the oven, let them cool on a wire rack.
Now, you can either brush them with a little melted butter or go all in with your favorite spread. Personally, I love honey butter, but orange marmalade or apple butter will take these biscuits to a whole new level. Enjoy these warm, flaky little clouds of goodness!
Serve warm, brushed with melted butter, or paired with Ham Gravy or Tomato Gravy for a full Southern-style breakfast.
Rosie’s Tips for Homemade Biscuits
This recipe yields 8 perfectly flaky biscuits, but don’t worry—you can totally adjust the batch size to suit your needs. If you only need a small batch, just cut the recipe in half for 4 biscuits. Or if you’re expecting a crowd (or just really love biscuits), feel free to double it to make 16. Trust me, they’ll disappear fast!
Now, let’s talk about buttermilk. In some households, biscuits just aren’t biscuits without buttermilk. If you’re craving that rich, tangy flavor, my Buttermilk Biscuits recipe will give you that classic, slightly more involved take on the perfect biscuit. It takes a bit more time, but oh, it’s so worth it.
And here’s a little secret: biscuits and gravy are a match made in heaven. There’s nothing quite like splitting open a warm, flaky biscuit and ladling on some thick, savory sausage gravy. It’s comfort food at its best—perfect for breakfast, brunch, or whenever you need something warm and satisfying.
Enjoy these biscuits however you like—whether on their own, with a spread, or smothered in gravy. Just make sure to savor every bite!
How to Store Homemade Biscuits
If you happen to have any biscuits left over (though, let’s be honest, that rarely happens!), just pop them in an airtight container or a zip-top storage bag. They’ll keep at room temperature for up to 3 days. That way, you can enjoy a warm biscuit the next day, or snack on one whenever the craving hits.
Now, if you want to be super prepared and have homemade biscuits ready to go whenever you need them, freezing them is a total game-changer. Here’s what I like to do: instead of baking and then freezing, I mix up the dough, cut the biscuits into rounds, and freeze them unbaked on a tray or baking sheet. Once they’re frozen solid, transfer them into a freezer-safe container or zip-top storage bag. They’ll stay good for up to a month, which means you can have fresh, homemade biscuits whenever you want—just pull them out and bake!
When you’re ready to bake, simply place the frozen biscuits on a baking sheet lined with parchment paper or a silicone mat. Bake them at 450°F for about 13 to 17 minutes, and voilà—fresh, flaky biscuits that taste like you just made them!
Having biscuits on hand like this is such a sweet little luxury, don’t you think? Perfect for those mornings when you need something warm and comforting in a hurry.
Frequently Asked Questions
What is the secret ingredient in biscuits?
The secret ingredient in biscuits is cold butter! That cold butter is what creates all those beautiful flaky layers we love. When the butter melts in the oven, it releases steam, which makes the dough puff up and become light and tender. So, whether you’re making simple biscuits or something a little fancier, that cold butter is the key to achieving that perfect, melt-in-your-mouth texture!
What is the basic biscuit formula?
The basic biscuit formula is actually pretty simple! It’s all about combining flour, fat (butter or shortening), and a leavening agent (like baking powder or self-rising flour) with a little liquid (usually milk or buttermilk). Mix everything together until just combined, then gently shape the dough and bake. It’s simple, yet so satisfying!
What makes biscuits light and fluffy?
The secret to light and fluffy biscuits is a combination of cold fat, minimal handling, and proper leavening. Cold butter creates the flakiness, while not overworking the dough ensures it stays tender. The leavening agent (like baking powder or self-rising flour) helps the biscuits rise beautifully as they bake, giving them that fluffy, airy texture. So, less is more—don’t overmix, and let the oven work its magic!
What are the three-ingredient cookies at Mary Berry?
Mary Berry’s three-ingredient cookies are a deliciously simple treat! They’re made with just butter, sugar, and self-raising flour. You mix these three ingredients together, form small rounds, and bake them for a sweet, melt-in-your-mouth cookie that’s perfect when you want something quick and comforting. Mary’s genius is in keeping things simple yet oh-so-delicious!
3-Ingredient Biscuits Recipe
Equipment
- Baking sheet
- Baking Pastry cutter
Ingredients
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone mat to keep things simple.
- In a large bowl, combine the flour and cold butter. Now, the fun part—use a pastry cutter, fork, or even two knives to cut the butter in until it looks like a coarse meal with little chunks of butter evenly spread throughout. This is where all the magic happens!
- Add in the milk and stir until a soft dough forms. If the dough feels too sticky, just add a little more flour, one tablespoon at a time. If it’s too dry, a tablespoon of milk at a time will bring it back to life.
- Once your dough is ready, turn it out onto a lightly floured surface and knead it gently for about 20 seconds. If it starts sticking, don’t be afraid to dust it with a bit more flour.
- Roll the dough out to about ½-inch thick, then use a biscuit cutter to shape your biscuits. You can press the leftover dough together and keep rolling and cutting until it’s all used up.
- Pop your biscuits in the oven and bake for about 10 to 12 minutes, or until they’re golden brown on top and smelling like pure comfort. You’ll be rewarded with the most delicious, flaky biscuits—ready to enjoy!
Notes
- Self-rising Flour: If you can’t find this or don’t want to invest in a special flour just for baking, make your own self-rising flour. In a bowl, stir together 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
- Cold butter: “Cold” is key. As the butter melts in the oven when the biscuits bake, it creates steam that yields a flaky, tender crumb. If preferred, you could use cold shortening instead.
- Yield: This recipe makes 8 flaky biscuits. You can absolutely double the ingredients called for in this homemade biscuit recipe to bake 16 biscuits, or triple for 24.
- Storage: If you’re lucky enough to have them, place any extra biscuits in an airtight container or a zip-top storage bag. Store at room temperature for up to 3 days.
