This easy 3 Ingredients Biscuits recipe is a must have in your biscuit making repertoire. They come together in no time flat and are simply delicious served as the featured bread choice for any meal.
Easy 3 Ingredient Biscuits Recipe
Southern biscuit recipes have many variations. When I say variations, I’m referring to the ingredients and techniques involved. While the ingredients needed to make Southern biscuits are typically basic, some recipes call for buttermilk while others may use heavy cream. Some biscuit recipes use butter and some recipes call for vegetable shortening or lard. Some may cut the fat into the flour using forks or a pastry blender while others grate frozen butter or rub the shortening into the flour by hand. This recipe uses buttermilk with frozen grated butter as the fat of choice.
How to Make the Best 3 Ingredient Biscuits Recipe
This recipe uses self rising flour which already has leavening and salt in the mix eliminating the need to add more. The butter is frozen and grated using a box grater, then tossed with the dry ingredients. After adding the buttermilk and forming it into a stringy dough, it’s rolled out on the counter and utilizes a folding technique to add flaky layers to the biscuit dough.
- Ingredients you’ll need to make homemade 3 Ingredient Biscuits: 3 cups of self rising flour, 1/2 cup frozen butter grated on a box grater and 1 cup of buttermilk, not fat free.
- Kitchen gadgets you’ll need to make Southern buttermilk biscuits: Measuring cups and spoons, a mixing bowl, a cheese grater to grate the butter, a non stick rolling surface or pastry mat, a 2 1/2 inch biscuit cutter and a baking sheet. You can also bake these biscuits in a cast iron skillet brushed with butter.
- Why fold the dough? Folding adds layers to the biscuit dough. You can also make these biscuits rolling them out once and cutting them into rounds without folding the dough, if you’re short on time.
- Biscuit dough isn’t like yeast dough in that you knead it to develop the gluten in the flour. In fact, you don’t want to do that to ensure the biscuits will be fluffy and tender. Mix the dough until it comes together and gently fold.
- This biscuit dough can be divided into as many portions as you like simply by using a larger or smaller biscuit cutter. Using a 2 1/2 inch round biscuit cutter you can yield 8 biscuits from this recipe. A 2 inch biscuit cutter would likely yield 10 biscuits. There are slight variables as with any recipe for homemade bread.
- When cutting biscuit dough into rounds, it’s important to use an up and down motion without twisting the biscuit cutter. Dip the cutter in extra flour to prevent it from sticking.
- Store leftover biscuits for up to 2 days at room temperature and reheat in the microwave.
- You can serve biscuits at breakfast stuffed with eggs, bacon or sausage or smothered with homemade sausage gravy. You can fill them with butter and homemade jam or stuff with ham and turkey turning holiday leftovers into a meal.
More Southern Style Biscuit Recipes to Make
Biscuit dough can be filled with all sorts of seasonings and herbs, shredded cheese, crumbled bacon, sausage and more to expand the flavor profile. More Southern biscuits you may like to try:
- Cheddar and Herb Biscuits are a riff on Red Lobster’s Cheddar Bay Biscuits.
- Cheezy Bacon Cream Biscuits are filled with crumbled bacon and cheddar cheese.
- Sweet Cinnamon Swirl Raisin Biscuits are filled with chewy raisins and cinnamon.
- Stuffed Ham Egg and Cheese Biscuits are perfect for grab-and-go-breakfasts.
- A fan favorite sweet Skillet Apple Pie Biscuits.
- Bacon and Egg Breakfast Muffins from White Lily Flour.
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Helpful Kitchen Items:
3 Ingredient Biscuits
- 3 cups self rising flour
- 1/2 cup butter, frozen plus 2 Tbsp melted to brush tops
- 1 cup buttermilk, well shaken
- Preheat oven to 425°F. Line a baking pan with parchment. Set aside. I(Alternately brush a 10 inch cast iron skillet with butter.)
- Place flour into a medium bowl. Grate butter into the flour then toss through to evenly distribute.
- Add buttermilk, mixing with a fork until fully moistened. The dough may appeaer shaggy or stringy.
- Turn dough out onto a lightly floured surface and turn a few times to bring it together and coat lightly with flour. Press or roll into an 8 inch rectangle. Bring ends to the center, then turn 90 degrees and repeat rolling into a rectangle, folding edges to the center. Repeat process for 3 times total. Leave biscuit dough around 3/4 inches thick.
- Use a 2 1/2 inch biscuit cutter dipped in flour to cut into rounds. Place onto pan and brush the tops with melted butter.
- Bake for 12-15 minutes or until puffed and golden. (You can broil to brown the tops further.)
- Serve immediately with butter and jam.