3 Ingredient Biscuits

5 from 1 vote

Super simple and easy 3 ingredient biscuits are going to become a huge hit in your home. Wow them with the tender flakey biscuits and the jaw unhinging heights they can reach!

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Side Dish, Snack

Cuisine: American

Diet: Vegetarian

Servings: Biscuits

Calories: 261kcal

Author: Nicole Durham

Cost: Recipe $3.49 / Serving $0.29

Equipment

Ingredients

1 cup butter, frozen (2 sticks) ($1.98)
3 cups self rising flour ($0.78)
1 cup buttermilk ($0.73)

US Customary - Metric

Instructions

Prep for Cold Dough: Freeze the butter until solid, about 1 hour. Place a mixing bowl and cheese grater in the refrigerator to chill.
Preheat the Oven: Preheat the oven to 475°F.
Mix the Flour: Sift the self rising flour into the chilled mixing bowl.
Grate the Butter: Using the large holes of a cheese grater, grate the frozen butter directly into the flour. Gently stir with a fork until the butter is evenly distributed. Do not overmix or pastry blend.
Add Buttermilk: Slowly add the cold buttermilk, stirring with a fork, until the dough comes together and pulls away from the sides of the bowl. You may not need the full cup.
Laminate the Dough: Turn the dough onto a lightly floured surface. Roll it out, fold into thirds like a letter, and repeat this process 3 to 4 times to create layers.
Cut the Biscuits: Roll the dough to about ½ inch thick. Cut biscuits using a biscuit cutter or glass, pressing straight down without twisting.
Bake: Place the biscuits about 2 inches apart on a baking sheet. Bake for 10 to 14 minutes until risen.
Butter the Tops: Remove from the oven and brush the tops and sides generously with melted butter or honey butter if desired.
Optional Broil: For extra color, turn the oven to broil and return the biscuits for up to 1 minute. Watch closely to prevent burning.
Serve: Serve warm and enjoy.

Notes

Thickness Options: Biscuits can be cut between ¼ inch and 1 inch thick. Thicker biscuits will rise taller and bake slightly longer.
Cutting Tip: Always cut straight down without twisting to help the biscuits rise evenly.
Golden Tops: Broiling after buttering adds color quickly, so monitor closely.
Freezing: Freeze unbaked biscuit rounds on a baking sheet, then store in an airtight container. Bake from frozen as directed. Fully baked biscuits may also be frozen.
Storage & Reheating: Store in an airtight container for up to 1 week. Reheat biscuits in the microwave for 15 to 20 seconds before serving.

Nutrition