Are you looking for a quick and easy way to make delicious biscuits? With just three simple ingredients, you can whip up a batch of buttery, flaky biscuits in no time. Perfect for breakfast or as a side for lunch or dinner, these biscuits are sure to please everyone at the table.
Why Make This Recipe
This 3-Ingredient Biscuit recipe is perfect for those who want homemade goodness without spending hours in the kitchen. The ingredients are easy to find, and the process is straightforward. Plus, they’re versatile! Serve them with jam, honey, or some gravy for a delightful treat.
How to Make 3-Ingredient Biscuits
Ingredients:
- 2 cups self-rising flour (plus more for kneading the dough)
- 6 tbsp salted butter (cold and diced)
- ¾ – 1 cup buttermilk (cold)
- 2 tbsp salted butter (separated into two separate tbsp pieces)
Directions:
- Preheat the oven to 425°F. Line a sheet pan with parchment paper and set it aside.
- Pour the flour into a large bowl. Cut the 6 tablespoons of diced, cold butter into the flour using a pastry cutter or two forks until pea-sized lumps remain. You can also use grated, frozen butter instead of cold, cut butter. It will stay cold longer.
- Add 1/2 cup of buttermilk to the flour-butter mixture. Mix until a soft dough forms using a spatula or your hands. Add additional buttermilk (1/4 to 1/2 cup more), if needed, until a dough forms.
- Transfer the dough to a lightly floured surface. Knead the dough with your hands until it comes together, adding additional flour as needed to prevent sticking. Pat the dough to roughly 3/4-inch thickness.
- Cut 10 biscuits from the dough using a 2-inch round biscuit cutter. Transfer the biscuits to the prepared baking sheet with their sides touching each other. Refrigerate the biscuits for about 10 minutes to firm the butter.
- Brush the biscuits with 1 tablespoon of melted salted butter before baking them in the preheated oven for 13-15 minutes, until risen and light golden brown. Once the biscuits come from the oven, brush them with the remaining tablespoon of melted salted butter. Do not use the same butter from the raw dough; melt the additional tablespoon of butter separately.
How to Serve 3-Ingredient Biscuits
These biscuits are delightful when served warm. You can enjoy them plain, spread with butter, or topped with your favorite jam or honey. They also pair wonderfully with soups, stews, or any meal that could use a little extra fluffiness.
How to Store 3-Ingredient Biscuits
If you have any leftovers, let the biscuits cool completely and store them in an airtight container at room temperature for up to two days. For longer storage, freeze the baked biscuits in a freezer-safe bag for up to three months. Reheat in the oven when you’re ready to enjoy them again.
Tips to Make 3-Ingredient Biscuits
- Use cold ingredients to ensure fluffy biscuits. The colder the butter, the better the rise!
- Do not overwork the dough; combine just until it forms to avoid tough biscuits.
- For extra flavor, consider adding a pinch of salt or herbs into the dough.
Variation
You can easily change up this recipe by adding different ingredients. Consider mixing in shredded cheese, herbs, or even garlic powder for a unique twist on the classic biscuit.
FAQs
1. Can I use all-purpose flour instead of self-rising flour?
Yes! If you use all-purpose flour, be sure to add 2 teaspoons of baking powder for every cup of flour.
2. What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing one tablespoon of vinegar or lemon juice with a cup of milk. Let it sit for a few minutes before using.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough, cut the biscuits, and store them in the refrigerator for a few hours before baking. Just make sure to chill them for about 10 minutes before baking for the best results.
3-Ingredient Biscuits
Ingredients
Method
- Preheat the oven to 425°F. Line a sheet pan with parchment paper and set it aside.
- Pour the flour into a large bowl. Cut the 6 tablespoons of diced, cold butter into the flour using a pastry cutter or two forks until pea-sized lumps remain.
- Add 1/2 cup of buttermilk to the flour-butter mixture. Mix until a soft dough forms, adding more buttermilk (1/4 to 1/2 cup more) if needed.
- Transfer the dough to a lightly floured surface. Knead the dough with your hands until it comes together, adding additional flour to prevent sticking.
- Pat the dough to roughly 3/4-inch thickness.
- Cut 10 biscuits from the dough using a 2-inch round biscuit cutter. Transfer them to the baking sheet with their sides touching each other.
- Refrigerate the biscuits for about 10 minutes to firm the butter.
- Brush the biscuits with 1 tablespoon of melted salted butter before baking them for 13-15 minutes, until risen and light golden brown.
- Once baked, brush them with the remaining tablespoon of melted salted butter.