Biscuit making doesn’t get any simpler than these 3-Ingredient Biscuits. Slather them with butter and you won’t believe how deliciously light and tender these biscuits are.
There’s actually 2 ways to make 3-Ingredient Biscuits and I’ve made them both. They can be made with butter or shortening. The slightly taller and more golden ones in the pictures are made with butter.
Which type you prefer is really a matter of personal preference. I think butter biscuits have a better flavor and they have a flakier texture.
Shortening Biscuits are old-school southern biscuits like the ones at Cracker Barrel. They are crumblier in texture. They are also smoother on top and don’t rise as much. In the picture above, the biscuits in the front and middle are made with butter and the ones in the back are shortening.
Tips for making 3-Ingredient Biscuits
- If using butter, be sure to keep it cold. I usually cut it into cubes and then place it in the freezer for a few minutes before using it. With shortening it doesn’t matter as much because it has a higher melting point than butter.
- For tender biscuits, do not overwork the dough. Stir just until the ingredients are mixed. Do NOT knead the dough. Just pat it or gently roll it until you get the desired thickness.
- When it comes to flour, White Lily is hands down the best for making biscuits.
More Biscuit Recipes
- removeCat Head Biscuits
- Red Lobster Biscuits
- 7-Up Biscuits
- Callie’s Buttermilk Biscuits
- Jim ‘n Nick’s Cheesy Biscuits
- 2 cups self-rising flour, White Lily is best
- 1/4 cup vegetable shortening OR butter
- 3/4 cup buttermilk
- melted butter, optional
- Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet or a cast iron pan with shortening or butter. Or you can line a baking sheet with parchment paper.
- Place flour in a large bowl. Add shortening or butter and cut it in with a pastry blender or 2 forks or 2 knives. You don't want any pieces bigger than a small pea.
- Slowly pour buttermilk in, stirring gently as you pour. Keep gently stirring until flour is moistened but do not overmix.
- Transfer dough to a lightly floured piece of parchment paper. Gently pat it out until it is 1/2-inch thckness.
- Cut out biscuits using a 2-inch floured biscuit cutter, Do not twist the cutter as you press it down. Just use a straight up and down motion. Press together the scraps and cut one more biscuit.
- Place biscuits so they are just barely touching each other on the baking sheet.
- Bake for 10 to 12 minutes. Brush with melted butter and serve.
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