3 ingredient biscuits that will change your life? I know it’s a big claim, but how about if I told you you can make tall, fluffy, moist biscuits in minutes, and I’ll even throw in a prep ahead tip that makes them crazy convenient. You’re gonna love them, and your family’s gonna love you 😉
Biscuits are delicious but they shouldn’t be difficult or time consuming to make, we’ve all got better things to do.
My easy method for making simple, high rise, fluffy biscuits is the best I’ve found. And good news, it takes just minutes of your time.
What you’ll need for 3 ingredient biscuits
- Self rising flour ~ I used White Lily Self Rising Flour, people from the south rave about this stuff, so I ordered some from Amazon to check it out. You can use any brand you like.
- Cold butter ~ make sure it’s cold, even frozen butter works!
- Buttermilk ~ I buy cultured buttermilk right in the milk section of the supermarket. It’s low fat, tangy, and delicious, sort of like drinkable yogurt.
Biscuit science moment: how to get fluffy biscuits
The aim here is to get cold butter cut into the flour quickly, finely, and efficiently. It’s the bits of cold butter hitting the heat of a super hot oven that causes the dough to spring up and rise tall. That rising makes the texture light and fluffy. There are lots of opinions about the best method for mixing the butter into flour, here are my top choices:
Method #1 The food processor method
- Put the flour and pieces of butter in the processor, close the lid, and pulse 20-25 times.
- Remove to a bowl to stir in the liquid.
Method #2 The hand grater method
- Start with frozen butter. Hold the butter using the paper wrapper (to prevent the warmth of your hands from melting it) and grate the butter using the large holes on a box grater.
- Add the grated butter to the flour in a bowl and add the liquid to form into a dough.
Which method is best?
Both methods work well, but I prefer the food processor partly for convenience but mostly because I thought the result was a fluffier texture and a smoother biscuit top. I think the processor does the best job of getting the butter cut in very finely, without melting it, allowing the biscuits to rise higher, too. The box grating results in a coarser texture, it almost reminded me of a light corn muffins texture, and those biscuits had a craggier top. Still good, just not my fave.
Make sure your biscuits rise high!
Your job isn’t done once you’ve mixed up the batter, you still have a few things to keep in mind…
- Don’t work your dough too much, just get it together and pat it out nice and thick, about 1 1/2 to 2 inches high.
- Use a sharp edged metal biscuit cutter, not a drinking glass, and don’t twist as you cut, just cut straight down. A set of biscuit cutters is a must in any baker’s kitchen.
- Make SURE your oven is HOT!! It should be at least 425 – 450F before you slide your biscuits in.
Why use self rising flour?
- Self rising flour is formulated for perfect rising, with added leavening and salt in just the right proportions. The ingredients are evenly distributed in the flour itself.
- Self rising flour also makes the process of biscuit making so quick and easy, just the way it should be!
Don’t have any? Here’s how to make homemade self rising flour
To make self rising flour that replicates White Lily, you’ll need cake flour, baking powder, and salt. You can also make it with all purpose flour. To make one cup of self rising flour, whisk together well:
1 cup cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
If you make your flour ahead, be sure to whisk it again before using to make sure everything’s evenly distributed.
My best prep-ahead secrets
- To freeze biscuit mix: After you’ve cut the butter into your flour you can load it into a storage container, or zip lock baggie, and keep it in the fridge for up to a week. When you’re craving biscuits, whip it out, add buttermilk, cut, and bake.
- To freeze unbaked, cut biscuits: Put the unbaked biscuits on a lined baking sheet and pop in the freezer until the biscuits are frozen solid. Then transfer to a freezer storage container or zip lock freezer bag and keep for up to 3 months. Cook them without thawing, they will take a little longer and you might need to lower your oven temperature to 425F.
Be sure to try my other biscuit recipes
3 Ingredient Biscuits
Equipment
- biscuit cutter
Ingredients
- 2 cups self rising flour
- 1/4 cup cold butter, (plus more for brushing, optional)
- 3/4 cup buttermilk, cold (plus more for brushing, optional)
Instructions
- Preheat oven to 450F (Give it enough time to get there, you want it hot)
- Put the flour and cold butter in a food processor. You can also do this by hand. Pulse the machine 20-25 times until the butter is incorporated and the mixture is crumbly.
- Remove the contents to a large bowl and stir in the buttermilk just until everything is moistened.
- Turn the dough out onto a lightly floured surface and bring it together gently with your hands, but don't over work the dough. Pat or roll it out to about 1 1/2 inch inch thick. Cut out 8 biscuits with a 2 1/2" biscuit cutter, reforming the dough if necessary.
- Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. Bake for 10 minutes or until golden and risen.
- If you like, brush the hot biscuits immediately with melted butter, and enjoy.
Notes
- Use cold butter and cold buttermilk.
- Make sure to preheat your oven and give it sufficient time to get up to temperature.
- Don't over work your dough.
- Cut your biscuits with a sharp edged cutter and don't twist as you cut. Cut straight up and down.
Nutrition
35 Comments
Holly
October 6, 2020 at 10:12 amThis is my first time making biscuits from scratch (it always seemed too intimidating). I don’t have a food processor, so I shredded the frozen butter. My biscuits didn’t really rise. They’re still delicious, but more dense , similar to Popeyes style. Did I get this reaction because my butter got to warm or is there something else I should be looking out for on my next try?
Sue
October 6, 2020 at 10:16 amA couple of things come to mind…make sure your oven is hot and at the correct temp, if you don’t have a thermometer it might be off, and if it’s too low, the biscuits won’t rise as well. Also make sure in this case you used self rising flour, or, if not, you need to add fresh baking powder and salt to the recipe. And yes, if your butter got warm, it’s a good idea to refrigerate the unbaked biscuits to chill them up before baking.
Isaac
August 20, 2020 at 11:42 amAll other biscuit recipes use one stick of butter for 10 biscuits, while yours only uses half a stick for 8. Why is there less butter? How does this biscuit recipe compare to others?
Esh
August 17, 2020 at 6:14 pmIs it salted or unsalted cold butter?
Sue
August 17, 2020 at 7:06 pmI always bake with unsalted butter.
LeAnne Barnett
August 6, 2020 at 3:51 pmI absolutely LOVE this recipe! I am curious, do you think low fat vs whole buttermilk changes the texture or flavor in any way?
Sue
August 6, 2020 at 5:27 pmAll the buttermilk I buy is low fat cultured. I think either will work.
Amy
July 22, 2020 at 8:10 amThese were divine! Thank you for your clear, easy-to-follow instructions. I’ve made your amazing Raspberry Lemon Cake twice now, so when I was searching for a biscuit recipe and came across yours, I knew I could count on your site for an incredible recipe!
Debbie
May 16, 2020 at 12:24 pmHow do I keep mine from falling apart when you eat them? Mix seemed dry and lots of flour falling out when I pressed them down. Do I need to add more milk to make them a little moister? They taste great but unable to eat without them crumbling.
Sue
May 16, 2020 at 1:30 pmYes, if your dough was dry and crumbly it needed more milk or buttermilk. This can happen because measuring flour can be very imprecise. Your dough should be moist but not wet.
Haley
May 16, 2020 at 9:42 amThese are delicious and so easy!! My husband loved them! How would you store them once baked? Thank you!!
Sue
May 16, 2020 at 9:45 amI store them at room temperature, loosely under foil. They freeze well, too.
Hayley
May 15, 2020 at 12:50 pmThank you for your thorough recipe with great tips! Just wanted to know if you think using regular milk is a possibility or if the buttermilk is essential? Thanks!
Sue
May 15, 2020 at 4:26 pmIt’s not essential, but you can make your own quasi buttermilk mixing a cup of milk with a teaspoon of vinegar or lemon juice and letting it sit for 15 minutes. Otherwise, just use whole milk.
Hayley
May 15, 2020 at 6:43 pmOh you’re fantastic, thank you!!
Olivia
April 22, 2020 at 3:20 pmCan I use all purpose flour instead of self-rising flour?
Sue
April 22, 2020 at 3:26 pmYes, for every cup of flour, you’ll need to add:
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Chrissy
April 21, 2020 at 4:05 pmThese were awesome. Stumbled across them on Pinterest and they looked so good had to make ’em right away. Really easy and delish.
C
April 15, 2020 at 10:49 amHi, I would just like to ask, is this supposed to be crispy on upper and bottom parts but soft like a bread in the middle? Thanks..
Sue
April 15, 2020 at 11:00 amThey should be slightly crispy on the outside and nice and fluffy inside.
Constance Kentane
March 19, 2020 at 5:28 amThank you
Nino Esposito
March 11, 2020 at 10:20 amLove everything about your ideas
Sue
April 15, 2020 at 2:17 pmThanks Nino 🙂
MacNeill, Diane
November 24, 2019 at 3:55 amI will never unsubscribe. You always insert those unknown secrets that create perfection. Thank you for sharing your love and passion for cooking.
Sue
November 24, 2019 at 6:06 amI’m grinning from ear to ear, thanks 🙂
Rae
November 23, 2019 at 4:08 pmCould I have the nutritive value please.
Sue
November 23, 2019 at 4:19 pmI just added it for you 🙂
Jane
November 23, 2019 at 2:01 pmNo question…just a thank you for all of us (your readers) for letting us know we could be in touch with you if need be.
Happy Thanksgiving
Sue
November 23, 2019 at 2:08 pmThanks Jane 🙂
Irish Chef
November 23, 2019 at 11:32 amYour cool tips for hot biscuits are winners, Sue. I hope everyone out there gives your recipe a go (and saves the Bisquick for dire emergencies 😉 ). Here are a couple of my own tips : I put EVERYTHING in the freezer for 15-20 min; the bowl , flour/butter mix ( even freezing the box grater!), and rolling pin if using that. And here’s a tip from culinary school – always flour the cutter before each cut, because it prevents the outer sides from compressing & sticking together allowing for a higher rise. Cheers, Sue.
Sue
November 23, 2019 at 4:20 pmLove your tips, thanks chef!
Chris
November 23, 2019 at 9:05 amApologies if this is a silly question but I’m in U.K. and we do not use cup measurements. How do you measure 1/4 cup of cold butter? OR put another way, what does 1/4 cup of butter weigh? Thank you.
Sue
November 23, 2019 at 9:07 amIt’s 55 grams Chris. It’s such a shame the whole world isn’t on the same system, it would make recipe sharing so much easier 🙂
Karin Burton
November 23, 2019 at 8:31 amLove the simpleness of this recipe. I’m definitely trying it. Question – I hate waste but I know you shouldn’t rework the dough into more biscuits. Any ideas what to do with the extra bits?
Sue
November 23, 2019 at 4:22 pmI do rework the dough, but I’m super gentle so they come out great. My secret is not to work it too much in the first place ~ then bringing it together a second time isn’t such a problem.