These biscuits are ideal for days when you want delicious, easy to make biscuits. Honestly, I’ve been making them on days when I run out of bread and they’re so quick. Here’s my easy 3 ingredient biscuit recipe that can be customized for both sweet and savory styles.
Quick backstory: I recently came home from the Gulf Shores and fell in love with their cuisine, including having biscuits for breakfast. A restaurant in Biloxi, MS, inspired me to come up with a biscuit recipe that’s not only super easy to make, but it can have additions to make them both sweet and savory. Here are the step-by-step instructions.
Save this link for later: Mickey Cinnamon Roll Recipe with only two ingredients
Easy 3 Ingredient Biscuit Recipe Ingredients
Depending on if I want smaller biscuits or larger, thicker ones, you can get 9-12 out of one batch. As for time to make and bake, it’s about 20 minutes from start to finish.
Oven temperature: 425 Degrees
What you’ll need:
- 2 Cups of Self-Rising Flour. It’s very important you use self-rising flour to get them fluffy. It doesn’t matter which brand.
- 4 Tablespoons butter cut into small pieces
- 3/4 Cup cold milk
How to Make
- In a medium-sized bowl, add self-rising flour.
- Cut up butter into tablespoon-size pats, then cut those into quarters. Add to bowl.
- Here’s where you have a choice. You can use a pastry cutter to incorporate the butter into the flour OR your hands. You want a sandy texture, so for me it’s easier to judge with my hands. Don’t forget to wash your hands well and remove your rings.
- Once butter is incorporated into flour, add milk and mix until just incorporated. You’ll notice that the dough will pull away from the sides of the bowl and it’s not sticky.
Next, add a small amount of flour to your working surface and place dough. For me, I don’t even bother rolling them out, I use my hands to pat the dough into a rectangle. If you want nine larger biscuits, you’ll want to cut the dough into thirds and then into thirds again. For 12 smaller ones, cut into thirds and then into quarters. As for perfect looking biscuits, I’m not worried if you aren’t.
Add to an ungreased cookie sheet and bake at 425 degrees for 10-15 minutes until edges are golden brown. For smaller biscuits, it’s going to be right around 10 minutes to bake. For larger, set the timer at 12 minutes and add additional time if needed.
Customizing The Biscuit Recipe
These biscuits are delicious on their own, but customizing them for you or your family is super simple, too. I like to add a handful of dried cranberries to the dough (I wouldn’t add wet fruit as you don’t the dough sticky) or other dried fruit for a sweeter biscuit. For savory, add a teaspoon of rosemary. Of course, feel free to get creative. I’ve been making them for snacks, an accompaniment for stews and soups, and roll-style for sandwiches and sliders.
As for toppings, honey and butter are never a bad idea. I like to make something we call orange fluff. Here’s how.
Orange Fluff Recipe
- 1/2 Cup whipping cream
- 2 Tablespoons cream cheese at room temperature
- 2 Tablespoons brown sugar
- Zest of one large orange
Whip the cream until stiff peaks. Use can use a mixer or by hand. I’ve done both.
Next, whip in the room temperature cream cheese until just smooth.
Add brown sugar and mix until just combined.
Lastly, add in the orange zest and mix until combined. You don’t want to over mix or you’ll risk separating the cream into butter.