3 Ingredient Biscuits (Flakey)
These incredible 3 ingredient biscuits are made with self rising flour and are buttery, flakey, and ready in 30 minutes from start to finish.
Ingredients
- 2 cups Self rising flour
- ½ cup Butter cold
- ¾ cup Buttermilk
Instructions
- Preheat an oven to 220c (430f) and prepare a baking sheet with parchment paper.
- Cut the butter into small cubes and store in the fridge until ready to use.
- Into a large mixing bowl, add the self rising flour and the cold butter. Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
- Pour the buttermilk into the mixture and mix with a spoon or a spatula until just combined.
- Turn out the dough onto a lightly floured surface and gently knead it a few times until it comes together.
- Flatten it into a rectangle, then fold it over itself like an envelope. Repeat this process two to three times for extra flakiness.
- Using a rolling pin, roll out your dough to about ¾-inch thickness and use a biscuit cutter or glass to cut out rounds from the dough without twisting—this helps them rise evenly during baking.
- Place your biscuit rounds onto a parchment paper-lined baking pan close together for soft sides or spaced apart for crispier edges. Brush the top with milk or buttermilk.
- Bake in a 220c (430f) preheated oven for 10-12 minutes until golden brown on top.
- Once baked, remove from oven and allow them to cool slightly on a wire rack before serving warm with your favorite spreads like honey or jam.
Notes
- Use cold butter. Ensure your butter is cold before incorporating it into the flour. Cold butter creates steam during baking, which results in flaky layers.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overmix. Mix the ingredients until they are just combined. Overworking the dough can lead to tough biscuits instead of light and fluffy ones.
- Chill your ingredients. Besides cold butter, keep your buttermilk chilled as well. This helps maintain the dough's consistency and prevents it from becoming sticky.
- Flour your surface lightly. When rolling out or shaping your dough, use a light dusting of self-rising flour to prevent sticking without altering the dough's composition too much.
- Pat don't roll. Patting down the dough gently with your hands instead of using a rolling pin can help retain air pockets that contribute to fluffiness.
- Keep the dough thick. Aim for a thickness of about ¾ inch when shaping your biscuits. This ensures they rise nicely in the oven.
- Use a sharp cutter. Use a sharp biscuit cutter or knife for clean edges, which helps them rise evenly without sealing off layers.
- Avoid twisting cutter. Press down firmly with your cutter but avoid twisting as this can seal edges and prevent rising.
- Space them apart or together strategically. For crispier sides, space each biscuit apart on the baking sheet; for softer sides, place them close together so they touch during baking.
Nutrition
Calories: 261kcalCarbohydrates: 27gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 132mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 448IUCalcium: 39mgIron: 0.3mg
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