Easy Biscuit Recipe (3 Ingredient Biscuits)
User Reviews
5
Easy Biscuit Recipe (3 Ingredient Biscuits)
Description
The Easy Biscuit Recipe uses self-rising flour combined with cold butter cut into pea-sized cubes, which ensures a flaky and tender biscuit after baking at 450 degrees. Milk moistens the dough to the right consistency, and the dough is then briefly kneaded and rolled to a half-inch thickness before cutting. Baking them for 10 to 12 minutes produces biscuits with a lightly golden top and a soft interior. This straightforward method results in flaky biscuits with a tender crumb and delicate texture.
Because the dough is simple and relies on cold butter to create flakiness, handling the butter correctly is key. The biscuits pair well with butter, jam, or gravy and can be served alongside breakfast or dinner dishes. Their modest ingredient list makes them approachable for home bakers.
Notes include how to make your own self-rising flour if unavailable, emphasizing the importance of using cold butter for steam leavening, and storage tips: extra biscuits keep fresh up to three days at room temperature in an airtight container.
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
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
- 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.
- 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.
- Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
- 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.
- Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.
Notes
- If self-rising flour is unavailable, make your own by mixing 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
- Use cold butter to create steam during baking, which yields tender, flaky biscuits.
- The recipe makes 8 biscuits; double or triple for larger quantities.
- Store leftover biscuits in an airtight container at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1 biscuit | |
| Calories | 221kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 476mg | 20% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 373IU | 7% |
| Calcium | 22mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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