Flaky 3-ingredient biscuits made with self-rising flour, cold butter, and milk—easy, buttery, and ready in just 22 minutes!
Why You’ll Love This Recipe
- Only 3 ingredients – Pantry staples, no extras needed.
- Fast and easy – Ready in just over 20 minutes.
- Buttery and flaky – Perfect layers and golden tops.
- Great for any meal – Pair with breakfast, lunch, or dinner.
- Beginner-friendly – Foolproof with big payoff.
Ingredients
- 2 cups self-rising flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 2/3 cup cold milk
Directions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, add the self-rising flour.
- Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the cold milk, stirring just until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
- Pat the dough to a 1-inch thickness. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake for 10–12 minutes, or until the tops are golden brown.
- Remove from the oven and let cool slightly before serving warm.
Servings and Timing
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 195 kcal | Servings: 8 biscuits
Variations
- Add Cheese: Mix in 1/2 cup shredded cheddar.
- Garlic Herb: Add 1/2 teaspoon garlic powder and 1 tablespoon chopped herbs.
- Sweet Touch: Add 1 tablespoon sugar for lightly sweet biscuits.
- Mini Biscuits: Cut smaller rounds for bite-sized snacks.
- Top with Butter: Brush warm biscuits with melted butter.
Storage/Reheating
- Room Temp: Store in an airtight container up to 2 days.
- Fridge: Refrigerate up to 4 days.
- Reheat: Bake at 300°F for 5–8 minutes or microwave for 15 seconds.
- Freeze: Freeze unbaked or baked biscuits for up to 2 months.
FAQs
Can I make these ahead?
Yes, freeze unbaked biscuits and bake when ready.
What if I don’t have self-rising flour?
Use 2 cups all-purpose flour + 3 tsp baking powder + 1/2 tsp salt.
Can I use whole milk or non-dairy milk?
Yes, both work well in this recipe.
How do I make tall, flaky layers?
Keep the butter cold and avoid overmixing the dough.
Why did my biscuits turn out dense?
Overworking the dough or warm butter can reduce flakiness.
Can I make drop biscuits with this dough?
Yes, just spoon the dough onto the baking sheet instead of cutting it.
Should I chill the dough before baking?
Optional, but chilling can help maintain shape and improve flakiness.
What toppings go well with these biscuits?
Butter, jam, honey, or sausage gravy.
Can I double the recipe?
Yes, just use two baking sheets or bake in batches.
Are these biscuits freezer friendly?
Absolutely! Freeze baked or unbaked for future use.
Conclusion
These Flaky 3-Ingredient Biscuits prove that you don’t need a long ingredient list to make something delicious. Fast, easy, and endlessly adaptable, they’re your go-to for buttery, golden perfection every time.
Print
Flaky 3-Ingredient Biscuits
- Total Time: 2 hours 20 minutes (includes chilling)
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Flaky 3-Ingredient Biscuits
Ingredients
2 cups self-rising flour
½ cup (1 stick) unsalted butter, cold and cubed
⅔ cup cold milk
Instructions
Make Pudding Mixture:
Whisk 1¼ cups milk with pudding mix until thickened.
Stir in peanut butter and 4 oz Cool Whip until smooth.
Assemble Cake:
Dip cookies in remaining ½ cup milk briefly.
Layer dipped cookies in an 8×8 dish.
Spread half the pudding mix over cookies.
Repeat layers, ending with cookies.
Top and Chill:
Spread remaining Cool Whip on top.
Sprinkle with Reese’s Pieces if desired.
Chill at least 2 hours before serving.
Serve:
Slice into squares and serve cold.
Notes
- Cookies soften as they chill, creating a cake-like texture.
- Make ahead and store covered in the fridge.
- Optional: drizzle with melted chocolate for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
