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.
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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.
The main ingredients for biscuit making are flours, sugars and fats. To these ingredients, various small ingredients may be added for leavening, flavour and texture. The principle ingredient of biscuits is wheat flour. Wheat flour contains proteins including gliadin and glutenin.
What is the secret to an excellent biscuit? ›
Chill dry ingredients too
You already know that cold butter is the secret to flaky biscuits, but according to senior food stylist Josh Rink, making sure your other ingredients are cold, too, doesn't hurt.
Is it better to use milk or buttermilk in biscuits? ›
What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.
Which liquid makes the best biscuits? ›
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
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 are the top 10 biscuits? ›
Table of Contents
- Sunfeast: Crafting Culinary Magic.
- Parle Hide & Seek: Indulgence Redefined.
- McVitie's: A Global Treat in Every Bite.
- Parle Krackjack: The Crunchy Companion.
- Oreo: The Global Cookie Sensation.
- Milano: The Italian Elegance.
- PriyaGold: Biscuits with a Golden Touch.
- Anmol: Spreading Happiness Through 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.
Which flour is best for biscuits? ›
There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.
The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.
Is egg used in biscuits? ›
Eggs act as a binder for biscuits, without them the mixture will be far too crumbly. They also add flavour and texture, as well as extending shelf life. Whole eggs are used to glaze baked goods including biscuits and pastries as they contribute colour and shine during baking.
What is the king of biscuit? ›
Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.
What does adding an egg to biscuits do? ›
As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.
What kind of flour do Southerners use for biscuits? ›
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.
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.
