3 Ingredient Biscuit Recipe

You won’t believe how flaky, buttery, and easy Aunt Bee’s 3-Ingredient Biscuits are! The simple homemade buttermilk biscuits are golden brown and slightly crisp on the outside, with light, airy layers on the inside. Ready in about 10 minutes, they’re a perfect addition to your next weekend brunch, a great side dish with a warm bowl of soup, or a tasty companion for a tender roasted chicken. This versatile 3 ingredient biscuit recipe is one that you’ll turn to time and time again — and they’re even freezer-friendly!

My great Aunt Bee never steers me wrong — especially in the kitchen — and these easy homemade buttermilk biscuits are no exception! Aunt Bee has hosted many Southern ladies for lunches and brunches over the years, so when she says that an easy 3 ingredient biscuit recipe is flaky and delicious, I don’t question it.

These particular buttermilk biscuits are especially quick and easy, thanks to 3 simple ingredients: self-rising flour, buttermilk and butter. With a few simple tricks, you’ll achieve the perfect biscuit combination: crispy and golden brown on the outside, but tender and light on the inside. Aunt Bee’s biscuits are puffy and tall, not dense or flat, and exhibit that hard-to-achieve cross between a tender crumb and flaky layers.

Aunt Bee’s 3-Ingredient Biscuit Recipe

Aunt Bee’s easy 3-Ingredient Biscuit recipe yields homemade buttermilk biscuits that are flaky, buttery and ready for the oven in 10 minutes!

Prep: 10min

Total: 35min

Yield: 7

Serving Size: 1 biscuit

Nutrition Facts: servingSize 1 biscuit, calories 176 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 17 mg, Sodium 72 mg, Fiber 1 g, Sugar 1 g, Trans Fat 1 g

Ingredients:

• 2 cups self-rising flour
• ¼ cup very cold butter, cut into pats, plus additional for brushing ((I prefer salted butter))
• ⅔ – ¾ cup very cold buttermilk

Instruction:

1. Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.
2. Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.
3. Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
4. Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.
5. Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
6. Roll out the dough once or twice more to use up the remaining dough scraps.
7. Arrange the biscuits in the prepared pan so that their sides are touching.
8. At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).
9. Just before you put the biscuits in the oven, brush the tops with melted butter.
10. Bake for 14 -15 minutes, or until they’re a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

3-Ingredient Homemade Biscuits

Trusted for the last 40 years, this easy homemade biscuit recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.

Prep: 5min

Total: 15min

Yield: 12

Serving Size: 1 biscuit

Nutrition Facts: calories 148 kcal, servingSize 1 biscuit, Carbohydrate 15 g, Protein 3 g, Fat 8 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 21 mg, Sodium 64 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 3 g

Ingredients:

• 2 cups self-rising flour ((see notes))
• 1/2 cup butter (cold, cut into pea-sized cubes)
• 6 tablespoons milk (plus more, if needed)

Instruction:

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine flour and butter. Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed.
3. Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time. If the dough is dry, add more milk 1 tablespoon at a time.
4. Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
5. Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.
6. Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.

3 Ingredient Biscuits

3 ingredient biscuits that will change your life? I know it’s a big claim, but how about if I told you you can make tall, fluffy, moist biscuits in minutes, and I’ll even throw in a prep ahead tip that makes them crazy convenient. You’re gonna love them, and your family’s gonna love you 😉

Prep: 10min

Yield: 8

Serving Size: 1 biscuit

Nutrition Facts: calories 178 kcal, Carbohydrate 24 g, Protein 5 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 25 mg, Fiber 1 g, Sugar 1 g, servingSize 1 biscuit

Ingredients:

• 2 cups self rising flour
• 1/4 cup cold butter, (plus more for brushing, optional)
• 3/4 cup buttermilk, cold (plus more for brushing, optional)

Instruction:

1. Preheat oven to 450F (Give it enough time to get there, you want it hot)
2. Put the flour and cold butter in a food processor. You can also do this by hand. Pulse the machine 20-25 times until the butter is incorporated and the mixture is crumbly.
3. Remove the contents to a large bowl and stir in the buttermilk just until everything is moistened.
4. Turn the dough out onto a lightly floured surface and bring it together gently with your hands, but don’t over work the dough. Pat or roll it out to about 1 1/2 inch inch thick. Cut out 8 biscuits with a 2 1/2″ biscuit cutter, reforming the dough if necessary.
5. Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. Bake for 10 minutes or until golden and risen.
6. If you like, brush the hot biscuits immediately with melted butter, and enjoy.

3 Ingredient Butter Biscuits – Best Biscuit Ever – Bret’s Favorite – The Hillbilly Kitchen.

FAQ

What are the 3 steps for the biscuit method?

1. Step 1: WHISK TOGETHER DRY INGREDIENTS. What is this? …
2. STEP 2: CUT IN YOUR FAT. The next step in The Biscuit Mixing Method is to “cut in” the fat into the dry ingredients. …
3. STEP 3: ADD YOUR WET INGREDIENTS. At this point, all of the wet ingredients are added into the flour butter mixture.

What are the major ingredients of biscuit?

What makes a biscuit light and fluffy?

How to make your own biscuits?

1. Sieve the flour, baking powder and salt into a bowl and set aside.
2. In a large bowl cream the butter and sugar until pale. …
3. Add the flour to the butter mix and mix until the dough is formed. …
4. Preheat the oven to 170°C (150°C fan, gas mark 3). …
5. Cut out the biscuits and transfer to baking sheet.