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!
For more easy recipes like these 2 and 3 ingredient biscuits recipes, check out our cookbooks:
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I have made the 2 ingredient biscuits recipe but made bagels with it. Works well with dairy-free yogurt.
Are you sure about baking the biscuits at 500 degrees? That’s broil on my oven and the tops would burn before done.
Yes Christine that is the right temp. Because there are no ingredients really for as much leavening the high temps make them quickly puff up to make them light and fluffy. If your oven can’t go that high for baking then you can turn it down to 475 if you need too and if you are worried about the tops burning then put them on a lower rack.
That’s why there is a 500* setting on ovens, Its to be used.
Right?! You said what I came to say lol Either follow the recipe or don’t…. It’s that simple.
It would be helpful if the recipes gave the number of biscuits that they make. For experienced cooks, that’s probably something they would understand from the quantity of flour, etc. However, for inexperienced cooks, The yield from the recipe is not obvious. Thanks.
We try to when we can Joyce and like with this one if you watch the video you can see the amount of what is in the pan. Why it is hard to give an exact amount for something like this is because people will be rolling their biscuits out at a different thickness so they will get a different amount. If it helps, you most recipes especially older ones, when the amount isn’t mentioned are for 4-6 people. Hope that helps.
Wow, so it depends on how thick your dough and the size of your biscuit cutter. Just wing it, next time you’ll know. Too many variables…..
Could you freeze the raw cut out biscuits and cook them at a later date? I’ve been thinking about trying to do this with regular biscuit dough so I don’t need to buy a can of refrigerator biscuits anymore, and can cook only what I need at a time (say 2 or 4 instead of having to make 8.
You can freeze from scratch biscuit dough and you can also freeze can biscuits too. For either one just place the biscuits on a cookie sheet covered with parchment paper, wrap in plastic wrap. When frozen you can place in a freezer bag or container. They may not rise quite the same but good enough that most won’t tell the difference and are especially good if using in a casserole or for like biscuits and gravy. The can biscuits say do not freeze but you can freeze them this way too. They will last around 2 months in the freezer.
Made the two ingredients biscuits they were great
Julgrady1961@gmail.com. I love the 3 step biscuit recipe
After freezing the raw biscuit dough, what is the best way to bake them? Thank you!
Usually you let them thaw then bake as the recipe states.
Do you know the carbs for each biscuit?
No we don’t usually figure all those things out.
Can you use fat free yogurt?
You can try it. Anytime you use fat free something it can affect the texture and the taste but I would at least try it once.
The first time I made these I made dough too thin I’ll know what to do next time. They still tasted really good.
what can I replace the Shortning with.?
I don’t buy shortning.
Whatever you want but they won’t be fluffy.