These easy 2 and 3 ingredient biscuits recipes are a great way to make tasty biscuits fast! Perfect for breakfast or as a bread for any meal!
Easy 2 And 3 Ingredient Biscuits Recipes
Here are 3 easy 2 and 3 ingredient biscuits recipes you can use to make delicious biscuits in just minutes! Each recipe requires about 5 minutes prep time and then around 10 minutes baking.
Homemade biscuits are very versatile. They’re perfect for breakfast! We often make biscuits and gravy because my husband loves it and it’s a super easy breakfast! They’re also great served with bacon, eggs and your other favorite breakfast foods. Or serve with butter and jam for a tasty snack!
If you need a bread to go with dinner, these biscuits make a nice side to go with slow cooked roast, chicken recipes or, really, any dinner recipe.
All of these 2 and 3 ingredient biscuits recipes can be doubled, tripled or quadrupled as needed, so if you have a big family or a lot of guests, you can easily adapt to the size of your group.
These recipes call for self-rising flour, but if you don’t have it, you can quickly and easily make it at home with flour, baking powder and salt. Here’s our self rising flour recipe if you need it!
Here Are The Easy Biscuits Recipes
You can make this easy 3 ingredient biscuits recipe with just a few minutes work and have tasty biscuits fast!You can easily make them with just 5 minutes prep time and a little longer in the oven! They’re perfect for breakfast and they make a nice side to go with your favorite easy dinner recipe!
3 Ingredient Biscuits Recipe
2 cups self-rising flour
¼ cup shortening
¾ cup milk
Put flour in a bowl and whisk to fluff. Add ¼ cup shortening in a bowl. Using fingers, blend shortening and flour until incorporated. It should resemble cornmeal.
Add milk and stir until sticky dough forms. If it is very sticky, add more flour. If it is very dry, add more milk. The dough should just stick together.
Knead just a few times until smooth. Add additional flour if it is still too sticky. Pat to ¾ inch thickness.
Cut out with biscuit cutter, pressing down and not twisting. Place each biscuit in a greased pan or cookie sheet greased or lined with parchment paper.
Bake at 500° for 8-12 minutes until the tops are golden brown. YES, 500 DEGREES!
If using a nonstick pan (dark) turn temperature down to 475°.
This easy 2 ingredient biscuits recipe uses heavy whipping cream to make delicious and fluffy biscuits your family is sure to love! They take just a few minutes to make and are super easy! They’re perfect for breakfast and they make a nice side to go with your favorite quick and easy dinner!
2 Ingredient Biscuits with Whipping Cream
1 cup self-rising flour
1¼-1½ cups heavy whipping cream
Put flour in a bowl and whisk to fluff. Add 1¼ cup cream. Stir until a sticky dough forms. If very sticky, add more flour. If very dry add more cream. The dough should just stick together.
Knead just a few times until smooth. Add additional flour if still too sticky. Pat to ¾ inch thickness.
Cut out with biscuit cutter, pressing down and not twisting. Place each biscuit in a greased pan or cookie sheet greased or lined with parchment paper.
Bake at 500° for 8-12 minutes until the tops are golden brown.
If using a nonstick pan (dark) turn temperature down to 475°.
This 2 ingredient biscuits recipe is easy to make using plain yogurt or Greek yogurt to make tasty biscuits your family will love. They take just 5 minutes’ preparation time to make and they are super easy! They’re great for breakfast or as a bread to go with any meal!
2 Ingredient Biscuits with Yogurt
1 cup self-rising flour
1-1¼ cups plain yogurt or Greek yogurt*
Put flour in a bowl and whisk to fluff. Add 1 cup yogurt. Stir until sticky dough forms. If very sticky, add more flour. If very dry, add more yogurt. The dough should just stick together.
Knead just until smooth. Add additional flour if still too sticky. Pat to ¾ inch thickness. Cut out with a biscuit cutter, pressing down and not twisting. Place each biscuit in a greased pan or cookie sheet greased or lined with parchment paper.
Bake at 500° for 8-12 minutes until the tops are golden brown. If using a nonstick pan (dark) turn temperature down to 475°.
*Plain Yogurt is runnier than Greek, so you may need to use more flour or less yogurt.
For more easy recipes like these 2 and 3 ingredient biscuits recipes, check out our cookbook:
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FAQs
Procedure: Biscuit Method
- Scale and measure all ingredients.
- Sift the dry ingredients together into a large mixing bowl.
- Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. ...
- Add the liquid to the dry ingredients, mixing only until combined.
Types of Biscuits
- Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
- Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
- Scones. ...
- Shortcakes.
There are several secrets to good biscuits:
- Use a good recipe.
- Measure carefully (flour is compressible). ...
- Used chilled ingredients. ...
- Use a flour made from soft wheat if you can. ...
- Cut the fat (butter, shortening or both) into the flour with a pastry cutter until the pieces of fat are pea sized.
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
Is it better to use milk or buttermilk in biscuits? ›
Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.
Which liquid makes the best biscuits? ›
Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.
Is 3 biscuits too much? ›
“Three ultra-processed biscuits a day will have a negative impact on your long-term health,” says Dr Hameed. The sugar can cause dental decay, she says, while the intense sweetness of many of today's biscuits can even alter our taste preference over time, meaning that we expect all food (even savoury) to taste sweet.
What are the 2 types of biscuit dough? ›
Soft dough biscuits as the name suggests are softer and fluffier than their hard dough counterparts. They have higher levels of fat & sweetness and are generally manufactured with the help of a rotary moulding machine.
What can I put on biscuits? ›
Keep a few staple toppings on hand: Butter, sliced deli meat and cheeses are great for savory biscuits, while honey, sliced fruit, peanut butter and jam satisfy everyone's sweet tooth.
What not to do when making biscuits? ›
So before you get ready to bake up you next batch, here are five mistakes you'll want to steer clear of.
- Starting with room-temperature ingredients. ...
- Using a stand mixer or hand mixer. ...
- Re-rolling the dough too many times. ...
- Taking biscuit-making way too seriously.
Best Biscuit Brands In India
- 1) Britannia Marie Gold Biscuits.
- 2) Cadbury Oreo Chocolate Biscuit.
- 3) Unibic Assorted Cookies, Brown Butter.
- 4) Sunfeast Dark Fantasy Choco Fills.
- 5) Mom's Magic Rich Cashew Almond Cookies.
White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.
Is it better to make biscuits with cold or room temperature butter? ›
The cold chunks of butter are important because as they melt into the biscuit while baking they create tiny pockets of steam that puffs and lifts the dough. These pockets turn into that beautiful light and flaky texture we crave with biscuits.
Are homemade biscuits worth it? ›
When you make biscuits from scratch, you have full control over the ingredients and can enjoy them at their freshest. Flavor: Homemade biscuits are simply more delicious than store-bought biscuits. This is because they are made with fresh, high-quality ingredients that contribute to their rich flavor.
What does too much butter do to biscuits? ›
in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.
What are the 3 main methods of mixing cookies biscuits? ›
Mixing Methods:
- Muffins Method. This method is used for batters that are low in fat and sugar. ...
- Creaming Method. This is used for batters that are higher in fat and sugar because it gives a more complete mix of the ingredients. ...
- Biscuits Method. This is used to make biscuits, scones and other similar quick bread products.
The biscuit mixing method is the technique used to make quick breads that are tender and flaky by reducing gluten development. This technique also works to form layers in the dough that result in flakiness. The method involves 4 key steps: Mixing all the dry ingredients together in a bowl.
What are the stages of biscuit production? ›
Biscuit manufacturing consists of four major processes mixing, forming, baking and packing.
What is the process of biscuits? ›
The biscuit making process is elaborate and continuous. The ingredients are combined to form a dough, which is kneaded and rolled to a uniform thickness. It is cut into biscuit shapes and placed in a travelling oven. Some biscuits necessitate special preparation and cooking methods.
