3-Ingredient Biscuits Recipe
For 40 years, this simple 3-ingredient biscuit recipe has been a favorite. Quick, flaky, and always delicious, they’re perfect for dinner, shortcake, or breakfast. You’ll love how easy they are!
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.