With just 3 simple ingredients and less than 30 minutes, you can make tender, fluffy 3-Ingredient Biscuits to share with the kids. Plus, these are egg-free and easy enough to make with the kids!
I’m so excited to share a recipe from the brand new kids cookbook from King Arthur Baking. The cookbook is called Sweet and Salty: King Arthur Baking Company’s Cookbook for Young Bakers, and it’s on sale right now.
This recipe from the book is for 3-Ingredient Biscuits captures what I love about their recipes—clear instructions, simple ingredients, and delicious results, every time.
You can pair these easy biscuits with scrambled eggs and bacon, top with butter and jam, use to make little sandwiches, or serve them any other way you like. They even reheat well!
(You may also like Stuffed Garlic Bread, Pretzel Cheese Dip, and Focaccia Sandwiches.)
Why this Recipe Works
The beauty of these biscuits is that you only need 3 ingredients, there is no electric equipment or fussy steps, and they are ready in under 30 minutes start to finish.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this 3-Ingredients Biscuits recipe so you know what to have on hand.
- Self-rising flour: The King Arthur Baking Company self-rising flour has baking soda right in the mix so we don’t need to use any other baking powder or baking soda. Look for it in the flour aisle of your grocery store or online. (If you only have all-purpose flour, use the same amount and add 1 teaspoon baking soda.)
- Butter: I like to cook and bake with unsalted butter so that’s what I use here. Make sure it’s very, very cold for the best results.
- Milk or cream: You can use heavy whipping cream or whole milk for rich, tender biscuits.
TIP: You don’t need to add salt to these biscuits as the self-rising flour has sodium in it already.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Step-by-Step Instructions
Below is an overview of how to make this easy recipe for 3-Ingredients Biscuits. Scroll down to the end of the post for the full information, including the amounts and the timing.
Step 1. Grate the cold butter into the flour.
Step 2. Add the milk.
Step 3. Use clean hands to form into a shaggy ball.
Step 4. Roll out into a rectangle between parchment paper.
Step 5. Cut the dough out with cookie cutters. Place onto a baking sheet.
Step 6. Bake in the oven until golden brown.
Frequently Asked Questions
Handle the dough gently and don’t press it down too much. This will help keep the butter from getting too compressed in the dough mixture, and will help create a flaky texture.
You can use a 2-inch biscuit cutter or cookie cutter. You can also use a glass if you don’t have either of those options.
Butter, honey butter, jam, melted butter, cream cheese, gracy, or really anything else that sounds good to you and your family.
How to Store
Store 3-Ingredient Biscuits in an airtight container at room temperature for up to 5 days or in the freezer in a storage bag with as much air removed as possible for up to 6 months.
Warm the homemade biscuits for 10 seconds or so in the microwave or in a toaster oven or air fryer.
Best Tips for Success
- Add flavor by folding in ½ cup shredded cheddar cheese or a small amount of minced chives.
- Serve with scrambled eggs and sausage or bacon, or with chicken and gravy as you like.
- Use a rimmed half sheet pan lined with parchment paper for this recipe.
- If you have more self-rising flour to use, try my Greek Yogurt Pizza Dough and my 3-Ingredient Bagels.
Related Recipes
Muffins
Easy Cornbread Muffins
Side Dish
Stuffed Garlic Bread
Breakfast
3-Ingredient Bagels (Fast and EASY)
Dinner
Greek Yogurt Pizza Dough
Recipe reprinted with permission from Simon and Schuster.
3-Ingredient Biscuits
Ingredients
- 2 cups self-rising flour
- 4 tablespoons unsalted butter (cold, grated)
- ⅔-¾ cup cold milk or buttermilk
Instructions
- Preheat the oven to 425 degrees F.
- Place the flour and butter in a medium bowl. Using your fingertips, work the butter into the flour until it’s in pea-size bits. Add 2/3 cup (151 grams) milk and stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.
- Scoop the dough onto a generously floured work surface and fold it over on itself several times, adding more flour as needed to make it less sticky. Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick.
- Cut the dough with a sharp 2-inch round biscuit cutter or cookie cutter, Dip the cutter into flour between cuts to reduce sticking, and space the cuts close together. Gather the scraps together, roll or pat flat, and cut additional biscuits.
- Place the biscuits on an ungreased 18-by-13-inch rimmed baking sheet spacing them about 1 inch apart for crisp biscuits (Leaving space between the biscuits allows the warm air in the oven to circulate more easily around them, causing them to brown.) If you want your biscuits to have soft sides, space them about ½ inch apart.
- Bake the biscuits for 10 to 14 minutes, or until light golden brown. Remove from the oven and serve hot.
Equipment
Notes
- Cool leftovers completely, wrap well, and store at room temperature for several days. Reheat before serving.
- Grate the cold butter with a handheld grater to make that step a little easier.
- Top with butter, jam, cream cheese, cream, or any other topping you prefer.
All comments are subject to our Terms of Use.