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Homemade 3-Ingredient Biscuits Recipe photo

3-Ingredient Biscuits Recipe

There’s something incredibly comforting about homemade biscuits. With their flaky…
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cupsself-rising flour see notes
  • 1/2 cupbuttercold cut into pea-sized cubes
  • 6 tablespoonsmilkplus more if needed

Equipment

  • Baking Sheet
  • Pastry cutter(this makes cutting butter so much easier)

Method
 

Instructions
  1. Preheat oven to 450°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl combine 2 cups self-rising flour and 1/2 cup cold butter (cut into pea-sized cubes).
  3. Use a pastry cutter, fork, or two knives to cut the butter into the flour until the mixture resembles a coarse meal with some pea-size butter pieces remaining.
  4. Add 6 tablespoons milk and stir until a soft dough just forms. If the dough looks dry and will not come together, add more milk 1 tablespoon at a time until it does.
  5. If the dough is very sticky and difficult to handle, either lightly dust your work surface and hands with a little of the flour or refrigerate the dough for 10 minutes to firm it up.
  6. Turn the dough onto the lightly floured surface, knead gently about 6–8 times (about 20 seconds), and press or roll the dough to 1/2-inch thickness.
  7. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting. Gather scraps, press together gently, reroll once, and cut additional biscuits.
  8. Place the biscuits on the prepared baking sheet (they can touch or be spaced slightly apart) and bake for 10–12 minutes, until lightly golden on top and fragrant.
  9. Remove from oven and let cool briefly on the sheet for a few minutes before serving.

Notes

Self-rising flour:If you can’t find this or don’t want to invest in a special flour just for baking, make your own self-rising flour. In a bowl, stir together 2 c. all-purpose flour with 1 Tbsp. baking powder and ½ tsp. salt.
Cold butter:“Cold” is key. As the butter melts in the oven when the biscuits bake, it creates steam that yields a flaky, tender crumb. If preferred, you could use cold shortening instead.
Yield:This recipe makes 8 flaky biscuits. You can absolutely double the ingredients called for in this homemade biscuit recipe to bake 16 biscuits, or triple for 24.
Storage:If you’re lucky enough to have them, place any extra biscuits in an airtight container or a zip-top storage bag. Store at room temperature for up to 3 days.