3 Ingredients Biscuits are made with just three simple ingredients – flour, These light, tender biscuits can be made from scratch in about 30 minutes.
If you’ve ever wanted to make homemade biscuits but didn’t know where to start, this 3-ingredient version is the perfect recipe to try. With just butter, self-rising flour, and buttermilk, you can have soft, buttery biscuits on the table in about 30 minutes with no fancy equipment required.
These biscuits are tender inside with lightly crisp, golden edges, making them a delicious addition to any meal. Serve them warm with butter and honey for breakfast, or alongside soup, chili, or Sunday dinner.
Because this recipe uses self-rising flour, you don’t need to worry about measuring baking powder or salt — everything you need for perfectly risen biscuits is already in the mix. Once you try these easy biscuits, you’ll want to make them again and again!
Ingredient notes and substitutions
- Self-rising flour: It’s important to use self-rising flour, not all-purpose flour, in this recipe. You can make a homemade self-rising flour substitute.
- Butter: Using grated, frozen butter helps create little pockets of butter in the dough that melt as they bake, which helps to make for flakier biscuits.
- Buttermilk: It’s important that the buttermilk be straight-from-the-fridge cold. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
How to make 3 ingredient biscuits
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grease an 8-inch round pan; set aside.
Step 2: Place flour in a large mixing bowl.
Step 3: Use a pastry cutter or forks to cut in the butter into it forms pea-sized pieces.
Step 4: Add 3/4 cup of buttermilk to the flour mixture. Stir in enough additional buttermilk 1 tablespoon at a time until a soft dough forms. The dough should come together but shouldn’t feel wet.
Step 5: Turn the dough out onto a lightly floured surface.
Step 6: Take one third of the dough and fold it over the center third like you’re folding a letter. Take the unfolded side and fold it over the other third.
Step 7: Gently pat the dough down and repeat.
Step 8: Pat the dough down to ¾-inch thickness. Use a biscuit cutter to cut out the individual biscuits. Do not twist.
Step 9: Re-roll the scraps and repeat, using the remaining dough. Place the biscuits in the prepared pan.
Step 10: Place the biscuits in the pan in the freezer for about 10 minutes to chill before baking. Preheat the oven to 425°F.
Step 11: Brush the tops with melted butter.
Step 12: Bake for about 12 -15 minutes, or until the biscuits are a light golden brown on top.
Step 13: Brush the tops of the biscuits with additional melted butter, and serve warm.
Recipe Tips!
- Cutting the biscuits: You won’t want to twist the biscuit cutter. That seals off the sides, and your biscuits won’t rise as high.
- Freezing: The biscuits freeze well. To freeze, place the baked and cooled biscuits in a freezer-safe container, and freeze for up to 1 month.
Storage
Store any leftover biscuits in an airtight container at room temperature. They will keep for -3 days when properly stored.
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3 Ingredient Biscuits
Equipment
- 8 inch round pan
Ingredients
- 2 cups self-rising flour
- ¼ cup frozen salted butter grated on the large hole, plus additional butter for brushing
- ¾ – 1 cup very cold buttermilk
Instructions
- Grease an 8-inch round cake pan; set aside.
- Place flour in a large bowl.2 cups self-rising flour
- Use a pastry cutter or forks to cut in the butter into it forms pea-sized pieces.¼ cup frozen salted butter
- Add 3/4 cup of buttermilk to the flour mixture.
- Stir in enough additional buttermilk 1 tablespoon at a time until a soft dough forms. The dough should come together but shouldn’t feel wet.
- Turn the dough out onto a lightly floured surface.
- Take one third of the dough and fold it over the center third like you’re folding a letter.
- Take the unfolded side and fold it over the other third.
- Gently pat the dough down and repeat.
- Pat the dough down to ¾-inch thickness.
- Use a biscuit cutter to cut out the individual biscuits. Do not twist.
- Re-roll the scraps and repeat, using the remaining dough.
- Place the biscuits in the prepared pan.
- Place the biscuits in the pan in the freezer for about 10 minutes to chill before baking.
- Preheat the oven to 425°F.
- Brush the tops with melted butter.
- Bake for about 12 -15 minutes, or until the biscuits are a light golden brown on top.
- Brush the tops of the biscuits with additional melted butter, and serve warm.
Notes
- Self-rising flour: It’s important to use self-rising flour, not all-purpose flour, in this recipe. You can make a homemade self-rising flour substitute.
- Butter: Using grated, frozen butter helps create little pockets of butter in the dough that melt as they bake, which helps to make for flakier biscuits.
- Buttermilk: It’s important that the buttermilk be straight-from-the-fridge cold. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Nutrition values are estimates.
Nutrition
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