For as long as I can remember, biscuits have been served with meals in my family. If you are lucky enough to have someone make you a homemade biscuit, you understand the phrase craveable biscuits. The longing for sweet memories of my past is enough of a reason to put on an apron, pull out that favorite bowl and make biscuits. At least 3 generations of my family can say they have baked, eaten, and enjoyed 3 ingredient craveable biscuits. By following this 3 ingredient biscuit recipe, you can too!
Yes, You Can Make Biscuits
I hear it all the time…I just can’t make a good biscuit. Today, we stop saying that! I am showing you how easy biscuits can be and how quickly you will become an expert. You only need self-rising flour, butter, and buttermilk. And if you do not have buttermilk, you can still make great biscuits (see my notes in the recipe). I often use whole milk because I don’t let anything stand in the way of a good biscuit. Video guidance is here for you as well. Get ready to impress yourself (and anyone else who is lucky to be at your table).
3 Ingredient Craveable Biscuits
Learn From Family
A buttery crunch and flaky goodness make these biscuits craveable. In other words, you will think about them often and want to add them to more than just your breakfast (see tips to change it up). Over the years, I have seen both of my grandmothers and my mom bake delicious biscuits using different methods. My mammaws (meh-maw) were buttery, wide, and more free-form while my grandmas were cut with the same size biscuit cutter and placed in a line on the pan.
When A Meal Requires A Biscuit
I use what I have gathered from the moms of our family to create a method that is quick and always consistent. While I still embrace the process of forming the dough and cutting biscuits with a juice glass or biscuit cutter, this way is my go-to when a meal requires a good biscuit but time is scarce.
3 Ingredient Biscuits
This 3 ingredient craveable biscuit recipe will deliver a pan of golden buttery brown biscuits that are slightly crispy on the outside and flaky on the inside. Pair them with honey, jam, eggs, sausage, or simply eat them hot out of the oven. By the way, I never waste any of the dough. I scrape the bowl and cook the tiny bit that is left. It is small and serves as my “tester”…aka I can’t wait another minute so I’ll just eat this tiny biscuit. Being the cook has its benefits!
3 Ingredient Craveable Biscuits
- 1 Mixing Bowl
- 2 cups Self-Rising Flour Plus about 2 tablespoons for rolling
- ¼ cup Butter Unsalted, very cold
- ¾ cup Buttermilk Whole milk also works fine (see notes below)
- Preheat oven to 425°F and line metal pan with parchment paper.
- Measure 2 cups of self-rising flour in a mixing bowl.
- Stir the flour with a fork making sure to remove all lumps. You want your flour to be light and airy.
- Using a large hole grater, grate the cold butter into the flour. Stir the butter pieces into the flour using a fork. You want to be sure all of the butter is covered with flour. Keep it light-you do not need to mash the butter into the flour.
- Pour half of the buttermilk into the flour and butter mixture. Stir to combine. Continue adding the milk until a wet dough is formed. If it is too dry, add a small amount (1 tablespoon) of milk and stir. Do not overmix!
- Spoon 2 tablespoons of flour onto a small plate.
- Portion the dough into 2 tablespoon rounds. I use an ice cream scoop. Works perfectly!
- Coat each biscuit with flour, shaking off excess. Place on parchment-lined pan. You want them to touch. This will force them to rise up tall. I start in the middle of my pan and work my way out.
- Bake at 425°F for approximately 15 minutes. Since ovens vary, I recommend checking them after 12 minutes to achieve desired golden color.
- Serve immediately.
- Keep the butter and buttermilk very cold. You want the butter pieces to melt in the oven and release steam. This will make your biscuits rise.
- I often use frozen butter. It grates nicely and ensures that the butter remains cold even with the friction of the grater.
- If you like saltier biscuits, you can use salted butter. It will not affect the outcome of your biscuits.
- If you do not have buttermilk, regular sweet milk will work fine (I often use whole milk). If you want the tangy taste of buttermilk, simply add 1 tablespoon of lemon juice to 1 cup of milk, stir, and let rest for five minutes. Continue as the recipe directs.
- Place the biscuits on the pan right next to each other. They need to touch. This will encourage them to rise tall.
- You can store these biscuits in the refrigerator for 3 days. Reheat them in a 300-degree oven for about 10 minutes.
- These freeze well too. Follow the recipe all the way to the baking step. Place the uncooked biscuits on a parchment-lined pan (not touching this time) and freeze overnight. Once frozen, place them in a ziplock or other airtight container. This makes it easy to grab what you need and bake.
Change It Up
- Savory biscuits – add your favorite herb to your biscuits. Rosemary, basil, or chives add a nice touch for dinner.
- Cheese biscuits – simply grate your favorite cheese into the dough. We like cheddar, white cheddar, or pepper jack.
- Garlic biscuits – perfect for Italian night! Simply melt butter, add 2-3 cloves of minced garlic, and simmer. Brush the garlic butter on your biscuits once they are baked.
- Sweet biscuits – make a sweet treat by splitting the biscuits, add a pat of butter, sprinkle with cinnamon and sugar and toast for 1-2 minutes. Drizzle with a powdered sugar and milk mixture.
Share Your Biscuits
Your biscuits are going to make you proud. The best part…you can share them with others and maybe even teach someone else how to make biscuits. Once you try these, be sure to comment on this post. Maybe you know someone who would love an easy biscuit recipe. If so, please share this post. This is how we make this world a little sweeter and all enjoy really good food!