3-Ingredient Biscuits

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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!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: biscuits

Calories: 117kcal

Author: Amy Palanjian

Equipment

Ingredients

2 cups self-rising flour
4 tablespoons unsalted butter (cold, grated)
⅔-¾ cup cold milk or buttermilk

US Customary - Metric

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.

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.

Nutrition