Making biscuits from scratch might sound intimidating, and that is precisely why I’m excited to share a few basic techniques with you that will turn you into a biscuit-baking pro in no time. (Your friends and family can thank me later. 😉) With just three simple ingredients, the real magic is in how you bring the biscuit dough together. But don’t worry, I’ll walk you through every step. Best of all, you can pair these three-ingredient biscuits with so many meals. Who am I kidding though, they’re great on their own too!
Three-Ingredient Biscuits for Every Occasion
Honestly, biscuits, especially these super easy 3-ingredient biscuits, are a staple in my house because they are just so versatile. They compliment any breakfast dish perfectly, but they also make a great breakfast all on their own – especially when you smother them in butter and jam. And biscuits don’t stop there. They go great with seafood dishes and any Southern-style lunch or dinner meal you’ve got planned. If you’re a bread with every meal person like I am, you need these biscuits in your life.
3 Ingredient Biscuit Ingredients
Self-rising flour – This pantry staple is similar to all-purpose flour, except it already has baking powder and a bit of salt added. And, of course, it’s the key to making these fabulous three-ingredient biscuits.Butter – Oh, the many uses for butter! In this recipe, butter gives your biscuits that classic biscuit taste and just the right amount of tenderness when you take a bite.Buttermilk – Buttermilk makes the dough moist and decadent, and biscuits are no exception. Don’t have one handy?
Optional Ingredients
Sugar – This optional ingredient is ordinary white table sugar, and it’s perfect for this recipe if you choose to include it.Honey – Thick, golden honey is the bee’s knees for whipping up a delicious honey butter spread. It’s not in the biscuits, but I included it because it goes so well on top.
Alternative Ingredients
Buttermilk makes these 3-ingredient biscuits amazing, but I get it; it’s not always in the fridge. If you’re fresh out, you can substitute milk instead. Alternatively, whip up your own homemade buttermilk!Self-rising flour is super convenient but if all you have on hand is all-purpose flour, simply whisk together 1½ teaspoons of baking powder and ¼ teaspoon of salt to each cup of flour you plan to use.
Tips and Tricks
Many people incorporate the butter into their biscuit dough using a pastry cutter. I recommend grating your butter with a box grater while it’s very cold or, better yet, frozen into your flour. It’s super easy and keeps the chunks of butter uniform throughout the dough. The key to a soft fluffy biscuit is not to overwork the dough. If you overwork your dough, the butter will melt, and you’ll lose that delicious, flaky biscuit texture. Remember that biscuit dough isn’t the same as cake batter, bread, or cookie dough. You should see the chunks of butter throughout the dough up until baking time.
Can I Make These Ahead of Time?
Absolutely! If you want to have lots of ready-made biscuits for a week of hearty breakfasts, you can take one of two routes. The first is this: Freeze. Make and bake these 3-ingredient biscuits as per the recipe, then allow them to cool completely. Wrap each biscuit individually in freezer paper, transfer them to a large ziplock bag, and place them in the freezer. You can store them this way for up to 3 months. Reheat. To reheat them, just pop them in the microwave for 30 seconds or so.
Serving and Storage Instructions
Serve three-ingredient biscuits straight out of the oven for optimal, warm bread deliciousness. You know what I’m talking about. 🤤 Spread a healthy portion of honey butter right on top or cut the biscuit open and add it to the middle – either way, it’s to die for. Storing. Store them in an airtight container like a ziplock bag for one to two days at room temperature. Or you can keep biscuits in an airtight container in the fridge for up to four days if you’d like them around a little longer. Reheating. If you want to reheat your biscuits to get that fresh out of the oven taste all over again, you can pop them back in the oven, heated to 350℉/176℃, for just a few minutes. The same technique will work in a toaster oven if you only want to reheat one or two biscuits at a time.
What Goes with Three-Ingredient Biscuits?
Biscuits are delicious by themselves if we’re honest, but boy, do they pair well with all kinds of dishes too! Perfect with any breakfast dish, I love biscuits with a hash brown casserole or breakfast turkey sausage and eggs. But biscuits don’t stop pairing well after breakfast. These savory treats are the perfect companion to a bowl of homemade cream of chicken soup and decadent seafood dishes like lobster mac and cheese.
More Amazing Biscuit Recipes to Try
Southern Chocolate Gravy and BiscuitsBiscuits and Sausage GravyEasy Drop BiscuitsAngel Biscuits
How to Make 3 Ingredient Biscuits
Make the Dough
Combine the Flour and Butter – In a large mixing bowl, measure out your flour and add the sugar if you choose to. Quickly grate the extremely cold butter into the bowl of flour. Alternatively, you can cut the butter into the flour with a pastry blender until the mixture resembles coarse crumbs, which takes about five minutes to achieve. If there is any wait time between this step and the next, store your dough in the fridge until you are ready. (Photos 1 & 2)Add the Buttermilk or Milk – Make a well in the center of the mixing bowl and add the buttermilk or milk. Stir the liquid in gently until it barely comes together with the flour. Be careful not to overmix the dough. Let it rest in the fridge while you prepare a lightly floured surface like a clean countertop or a cutting board for the next step. (Photos 3 & 4)
Prepare the Dough – Transfer the biscuit dough to your floured surface and knead it 3-4 times. Don’t overdo it – you should still see flakes of butter throughout the dough.Shape the Dough – Very gently pat the dough out with your hands or use a rolling pin to spread the dough evenly until it is about ½ inch thick. Fold the dough over itself 6-8 times to achieve those crowd-pleasing flaky layers. After folding, press the dough down with your hands until it is about 1 inch thick. (Photo 5 & 6)Cut the Biscuits – Use a 2-3-inch round cookie cutter or the rim of a glass to cut out the biscuits. Firmly push straight down and then pull straight up. Use your hands to loosen the dough from the cutter and transfer it to a baking sheet. Spread the biscuits out evenly across the baking sheet. Knead bits of leftover dough back together and repeat until the dough is used up. Your last few biscuits may not look as pretty as the first ones, but don’t worry, they’ll taste just as good. (Photos 7 & 8)
Ready for the Oven
Bake the Biscuits – Lightly brush each biscuit with buttermilk or biscuit dough and bake at 400 degrees for 12-15 minutes until they are lightly browned.
Honey Butter
Make the Honey Butter – While your biscuits are baking, combine honey and butter in a small bowl. Mix until blended by hand or using a mixer. Spread over your warm 3-ingredient biscuits fresh out of the oven, or refrigerate the mix for use later.
Watch How To Make It
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