Can I use water instead of milk in 3 ingredient biscuits?

Yes, but the texture will be slightly different. Milk provides richness and moisture , while water makes the biscuits a bit drier and less tender . For the best results, try buttermilk or a dairy-free milk substitute .

What’s the best way to make these biscuits without an oven?

If you don’t have an oven, you can cook biscuits in a skillet on the stovetop. Heat a pan over medium-low heat , add the biscuits, and cover. Flip after 5-7 minutes and cook until golden brown.

Why are my biscuits too hard or dry?

Overmixing the dough or using too much flour can make biscuits dense and dry . To prevent this, handle the dough gently and measure ingredients accurately . Also, be sure to not overbake them.

I freeze the biscuit dough for later use?

Absolutely! Shape the dough into biscuits, place them on a baking sheet , and freeze. Once solid, transfer to a ziplock bag . When ready to bake, place them directly in the oven—no need to thaw!

3 Ingredient Biscuit Recipe – Fluffy, Easy & Ready in 20 Min

Name: Ingredient Biscuit Recipe – Simple, Quick, and Delicious
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups self-rising flour; 1/2 cup cold butter (or shortening); 3/4 cup milk (or buttermilk)

Description

This 3 ingredient biscuit recipe is quick, buttery, and super fluffy! Perfect for breakfast, lunch, or dinner. Ready in just 20 minutes, these homemade biscuits require only flour, butter, and milk!

Ingredients

Scale

2 cups self-rising flour
1/2 cup cold butter (or shortening)

3/4 cup milk (or buttermilk)

Instructions

1️⃣ Preheat the Oven

Preheat your oven to 425°F (218°C).
Line a baking sheet with parchment paper.

2️⃣ Mix the Ingredients

In a large mixing bowl, combine self-rising flour and cold butter.
Use a pastry cutter or hands to mix until the texture is crumbly.
Gradually pour in milk and stir until just combined (do not overmix).

3️⃣ Knead and Cut the Dough

Transfer the dough to a lightly floured surface.
Knead gently 3-4 times (excessive kneading makes biscuits tough).
Roll out to 1/2-inch thickness and cut biscuits with a round cutter or glass.

4️⃣ Bake the Biscuits

Place biscuits on the baking sheet, close together (helps them rise higher).
Bake for 12-15 minutes, or until golden brown.

5️⃣ Serve and Enjoy!

Brush biscuits with melted butter for extra flavor.
Serve warm with jam, honey, or sausage gravy!

Notes

✔️ Use Very Cold Butter – The colder the butter, the flakier your biscuits will be. Try freezing and grating the butter for extra layers!

✔️ Don’t Overmix the Dough – Stir the ingredients until just combined. Overworking the dough can result in dense and tough biscuits.

✔️ Self-Rising Flour Substitute – If you don’t have self-rising flour, make your own by mixing 2 cups all-purpose flour + 1 ½ teaspoons baking powder + ½ teaspoon salt.

✔️ For Extra Flavor – Brush the biscuits with melted butter, honey, or garlic butter right after baking for a richer taste.

✔️ Storage Tips:

Store biscuits in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days, warming them in the oven before serving.
Freeze unbaked biscuits for up to 3 months—just bake straight from frozen, adding a couple of extra minutes to the bake time.

✔️ Custom Variations:

Add cheddar cheese & chives for a savory twist.
Stir in cinnamon & sugar for a slightly sweet version.
Use buttermilk instead of regular milk for extra softness & flavor.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 180 kcal
Sugar: 2g
Sodium: 350mg
Saturated Fat: 5g
Carbohydrates: 22g
Protein: 4g