3 Ingredient Biscuits (Flakey) Recipe

If you’ve ever dreamed of whipping up bakery-level biscuits with minimal fuss, then these 3 Ingredient Biscuits (Flakey) are about to become your new best friend in the kitchen. Made with just self-rising flour, cold butter, and buttermilk, this recipe proves that simplicity doesn’t mean sacrificing flavor or texture. Each biscuit turns out buttery, tender, and beautifully layered—perfect for breakfast, brunch, or a comforting side any time of day. The best part? They’re ready in just about 30 minutes from start to finish, making homemade biscuits something you can achieve on a busy weekday or a lazy weekend with equal delight.

Ingredients You’ll Need

These three ingredients are not just simple; they are essential pillars that give these biscuits their irresistible character. Each one plays a distinct role in creating a biscuit that’s fluffy on the inside, flakey on the outside, and golden brown.

• 2 cups Self-rising flour: This is the foundation of the biscuit, pre-mixed with leavening agents that help give the biscuits their lovely rise and soft texture.
• ½ cup Cold butter: Chilled butter is key to flakiness—tiny pockets of butter melt during baking create those perfect layers.
• ¾ cup Buttermilk: Adds moisture, tang, and a tender crumb to the dough while helping activate the leavening in the flour.

How to Make 3 Ingredient Biscuits (Flakey)

Step 1: Prepare your ingredients and equipment

Start by preheating your oven to 220°C (430°F) and lining a baking sheet with parchment paper to prevent sticking and promote even baking. Cut the cold butter into small cubes and keep it in the fridge until you’re ready to incorporate it into the flour mixture. Cold butter and a fully warmed oven are the secret weapons behind these light, flakey biscuits.

Step 2: Cut butter into flour

Place the self-rising flour in a large mixing bowl. Using a pastry cutter (or two knives), cut the cold butter into the flour until the mixture resembles coarse peas. These visible chunks of butter are what transform into steam in the oven, expanding to create layers of flakiness.

Step 3: Mix in the buttermilk

Pour the chilled buttermilk over your flour and butter mixture. Gently stir with a spoon or spatula until the dough just comes together. Remember, overmixing here can toughen your biscuits, so handle the dough delicately for that tender crumb everyone loves.

Step 4: Fold the dough for extra flakiness

Turn the dough onto a lightly floured surface and gently knead just a few times until it forms a cohesive ball. Then, flatten it into a rectangle and fold it over itself like an envelope. Repeat this folding two to three more times. This folding technique helps build those lovely flaky layers without complicating the process.

Step 5: Shape and cut your biscuits

Roll or pat the dough to about ¾-inch thickness. Using a sharp biscuit cutter or a glass, press straight down to cut out rounds without twisting. Twisting seals the edges, which can prevent the biscuits from rising properly. Place your biscuits close together on the parchment for soft sides or spaced apart if you prefer crispier edges.

Step 6: Bake to golden perfection

Brush the tops lightly with milk or buttermilk to encourage a golden crust. Bake in the oven at 220°C (430°F) for about 10-12 minutes until the biscuits are puffed up and golden brown. Let them cool on a wire rack for a few minutes before serving warm—they’re at their absolute best fresh from the oven.

How to Serve 3 Ingredient Biscuits (Flakey)

Garnishes

One of the charms of these 3 Ingredient Biscuits (Flakey) is how wonderfully they complement simple toppings. Try brushing the warm biscuits with melted honey butter or swirling on homemade jam for a sweet touch. For a savory twist, a pat of herb-infused butter or a dollop of garlic cream cheese can elevate these biscuits to a next-level treat.

Side Dishes

These biscuits shine alongside classic Southern sides like creamy sausage gravy or a hearty bowl of chicken and dumplings. They’re also fantastic with soups like tomato bisque or loaded chili, where their soft, flaky texture helps soak up every flavorful bite. Don’t underestimate the power of a biscuit to transform any meal into a comforting feast.

Creative Ways to Present

For brunch or special occasions, slice the biscuits in half and use them as the perfect base for breakfast sliders layered with eggs, cheese, and bacon. You can even split and toast them lightly, then pile on fresh berries, mascarpone, and a drizzle of maple syrup for an upscale take on a casual biscuit. Their versatility means you can get playful and tailor them to any menu.

Make Ahead and Storage

Storing Leftovers

Leftover 3 Ingredient Biscuits (Flakey) can be stored in an airtight container at room temperature for up to two days. Make sure they are completely cooled before sealing to avoid sogginess. If you want to keep them longer, freezing is a better option to retain freshness.

Freezing

To freeze, wrap biscuits individually in plastic wrap or foil, then place them in a freezer-safe bag. They keep well for up to three months. When you want to enjoy them, just thaw overnight in the fridge or bake directly from frozen for a warm, fresh-baked experience anytime.

Reheating

Reheat leftover biscuits in a preheated oven at 175°C (350°F) for about 5-8 minutes wrapped in foil to retain moisture. Avoid the microwave if you can, as it tends to make biscuits chewy rather than flakey. A light spritz of water before reheating can bring back some lovely steam and softness.

FAQs

Why use self-rising flour instead of all-purpose flour?

Self-rising flour already includes baking powder and salt, which simplifies the recipe and ensures the biscuits rise properly without needing additional leavening agents.

Can I substitute regular milk for buttermilk?

While regular milk can work, buttermilk adds acidity that reacts with the flour’s leavening, creating a more tender and flavorful biscuit. If you don’t have buttermilk, mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk.

Why must the butter be cold?

Cold butter creates steam pockets during baking, which push the dough apart and create the flakey layers that make these biscuits so irresistible.

Can I make this dough ahead of time and refrigerate it?

Yes! You can prepare the dough, wrap it tightly, and refrigerate it for up to 24 hours before baking. This also gives the dough a chance to rest and develop more flavor.

What’s the best way to get crispy edges on these biscuits?

Space the biscuit rounds apart on the baking sheet so the edges get exposed to more heat and crisp up nicely. Placing them too close together results in soft sides where they touch.

Final Thoughts

These 3 Ingredient Biscuits (Flakey) are a delightful reminder that you don’t need a long ingredient list or complicated steps to create something truly special from scratch. Perfectly buttery, tender, and quick to whip up, they’ll soon become a staple in your baking repertoire. I can’t wait for you to enjoy these biscuits fresh from your oven and to see how you serve them at your table. Once you try this recipe, it’s hard to go back to store-bought ever again!