There are few kitchen pleasures more soothing than freshly baked biscuits. Biscuits With their warm, fluffy texture and golden-brown crust, biscuits are a beloved classic that are great with morning brunch or gleaming for an evening dinner bread side. There are plenty of biscuit recipes that call for a slew of ingredients and technique, but the following 3 ingredient biscuit recipe gets you just right when it comes to simplicity. You’ll be surprised how wonderful a few simple ingredients of self rising flour, cold butter and milk can produce homemade biscuits bakery style so crisp on the outside while light as a feather in the inside.
This is the ideal recipe for novices, harried home cooks or anyone who appreciates straightforward, rewarding baking. The magic is in the method, not an endless array of ingredients. Cold butter results in light flaky layers, while self rising flour gives you just the right rise with its built in leavening. Milk holds everything together in a soft dough that, when baked, rises into flaky biscuits. The end result is a tasty biscuit without all that much work.
An added bonus for 3 ingredient biscuits is their flexibility. Sweet: with jam and honey; savory, with gravy; or as a side dish served with soups and stews. They are naturally bland tasting, which makes them a perfect blank slate. If you prefer cheddar biscuits, herb biscuits or even shortcake — this recipe is highly adaptable. And because it calls for ingredients you probably already have in your kitchen, it’s a dependable go to whenever you want comfort of homemade bread.
The ease of this recipe does nothing to detract from the nostalgia it embodies. For a lot of folks, biscuits are thought of as weekend or holiday or family meal food. Whipping up a batch of them using just three ingredients lets you get that comfort more frequently. It’s hard to mess up even if you’re a beginning baker. The ingredients are inexpensive, the dough is assembled in a heartbeat and the biscuits bake to golden perfection in less than 15 minutes. If you’ve ever wished that there could be a such thing as an easy, no fuss biscuit recipe, this is it.
Table of Contents
Ingredients and Why They Work
This recipe might require just three simple ingredients, but they’ve each got a job to do. There are no extras thrown in, which means that using the right kind of ingredients and cooking them up properly makes all the difference.
Main Ingredients
- Self rising flour
- Cold butter
- Milk
Why These Ingredients Work
- self rising flour already has baking powder and salt
- The cold butter is what gives the biscuits flaky, tender layers.
- Milk: It helps bind the dough and it makes the cookies softer
- No additional salt or rising required
- Minimal mixing prevents tough biscuits
Optional Add Ins
- Shredded cheese
- Fresh herbs
- Honey or sugar for sweetness
- Garlic powder
- Black pepper
Tools That Help
- Biscuit cutter or round glass
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Pastry brush
Self-rising flour This is the secret of making this recipe come true without using any additives. It makes biscuits that are light and lofty, with seasoned flavor but without the fuss. Cold butter is equally essential. It melts in the oven to form steam pockets, which keep biscuits pillowy in the center and crisp on the outside. Milk adds moisture and softness, and contributes to a cohesive dough that’s not too sticky. Mixing and matching can result in biscuits that don’t turn out, but these three are perfect together in every single batch.
The recipe for 3 ingredient biscuits Ingredients:
2 cups of Bisquick, or see note below* 1/2 cup of sour cream *see detailed information below with altered versions!
The technique to this recipe is simple, but the method matters. Because you’re only working with three ingredients here, having butter of a certain temperature and mixing in a certain way are the keys to creating light, fluffy biscuits.
Begin by pre-heating your oven so it’s good to go once you have the dough made. Line a baking sheet with parchment paper. (Place your self rising flour into a mixing bowl). Cut in your cold butter. The butter should be extremely cold so that it does not melt into the flour before baking. Cut or rub with fingertips the butter until mixture resembles fine crumbs. They are the tiny pieces of butter that make layers.
Then after butter is melted in, gradually pour in the milk. Gently mix until a dough starts to come together. Do not overmix because biscuits will be heavy using too much stirring. Gently dust the dough onto a flat surface with some flour. Knead gently about 3 times to bring it together. Pat or roll the dough to about an inch thick, or a little more if you’d like extra tall biscuits.
Cut out rounds using a biscuit cutter or the rim of a glass. Press straight down instead of twist, so the biscuits rise evenly. Arrange biscuits on the baking sheet with the edges touching for softer sided biscuits or spread apart for crusty edge ones. If you’d like, brush the tops with a bit of milk to get them golden.
Bake until biscuits are puffed and just golden. On the inside they should be soft, with a nice, flaky consistency. Let them cool off on the counter for a few minutes before serving. They smell too good to resist, but giving them time to rest helps the structure set up completely. The flavor is buttery and comforting and works so well with sweet or savory toppings.
Variations and Serving Ideas
One of the reasons 3 ingredient biscuits are such a hit is that you can eat them at any meal and their flavor matches accordingly. You can keep it simple, add the savory flavors or take it to a sweet place with just a few more ingredients.
Savory Variations
- Combine cheddar cheese in the dough
- Mix in garlic powder
- Add fresh rosemary or chives
- Sprinkle black pepper on top
- Use buttermilk for tang
Sweet Variations
- Add a spoonful of sugar
- Stir and baste with honey butter after baking.
- Mix in cinnamon
- Serve with jam or cooked fruit
- Use them for strawberry shortcake
Meal Uses
- Breakfast biscuits with eggs
- Biscuits with gravy
- Side dish for soups
- Chicken or ham sandwich base
- Dinner rolls for any meal
Helpful Tips
- Don’t overwork the dough
- Keep butter nice and cold
- Add milk gradually
- Cut biscuits straight down
- Bake immediately for best rise
Whether you’re piling them high with a thick layer of bacon and eggs for breakfast, or using them to mop your Sunday pot roast’s gravy, these biscuits will have no trouble weaving their way into nearly any meal you are set to serve. Their bland flavor makes them perfect for butter, jam, honey or sausage gravy on them (a favorite from the school cafeteria), or even just slice some meats over them. And they freeze beautifully, so you can make a big batch and reheat them as the need arises for something warm and comforting.
FAQ
Can I substitute all purpose flour for self rising?
Yes, but you’ll need to use baking powder and salt in order for it to rise accordingly.
Must the butter be cold?
Absolutely. You need cold butter if you want flaky biscuits.
Can I but my use buttermilk instead of regular milk?
Yes, buttermilk makes biscuits taste richer and helps them rise better.
Why are my biscuits dense?
Usually the result of overworking the dough or warm butter.
Can I freeze the dough?
Yes, froze cut up biscuits and baked from frozen by adding a few minutes longer.
This 3 ingredient biscuit recipe, is a great reminder that good food doesn’t have to be hard. Good old three ingredient homemade biscuits with self rising flour, butter and milk! It’s the kind of recipe you can count on — fast, dependable and infinitely adaptable, good for everyday suppers and holidays both. Whether you prefer them plain, sweet or savory, these biscuits are simplicity and flavor at their best. It’s just a good, reliable recipe that anyone can do and you can always be assured people will get satisfied bellies.
