Sandra This Paula Deen 3 Ingredient Biscuits Recipe is an easy and flaky recipe, which is made with self-rising flour and cold butter. It’s the perfect side dish, ready in about 15 minutes.
Paula Deen 3 Ingredient Biscuits Recipe Ingredients
- 2 cups self-rising flour
- ½ cup cold butter, cut into pea-sized cubes
- 6 tablespoons milk, plus more if needed
How To Make Paula Deen 3 Ingredient Biscuits
- Preheat and Prep: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.
- Cut in the Butter: In a large bowl, combine the self-rising flour and the cold, cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Form the Dough: Add the milk and stir with a fork until a soft dough just begins to form. If the dough is too dry, add more milk 1 tablespoon at a time.
- Knead and Shape: Turn the dough out onto a lightly floured surface and gently knead for about 20 seconds. Pat or roll the dough out to a ½-inch thickness.
- Cut and Bake: Use a floured biscuit cutter to cut out the biscuits, pressing straight down without twisting. Place them on the prepared baking sheet and bake for 10 to 12 minutes, or until lightly golden brown.
Recipe Tips
- How do I get the flakiest biscuits? The secret is to use very cold butter. As the cold butter melts in the hot oven, it creates steam, which results in pockets of air and perfectly flaky layers.
- What if I don’t have self-rising flour? You can easily make your own. For this recipe, whisk together 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt.
- How do I avoid tough biscuits? Be very careful not to overwork the dough. Knead it for just 20 seconds—only long enough to bring it together. The less you handle the dough, the more tender your biscuits will be.
- Can I use shortening instead of butter? Yes, the recipe notes that you can use cold shortening instead of butter for a similarly tender result.
What To Serve With 3 Ingredient Biscuits
These simple, classic biscuits are a perfect canvas for any meal.
- Smothered in sausage gravy for breakfast.
- Served with butter and jam.
- Alongside fried chicken or a hearty stew for dinner.
- As the base for strawberry shortcake.
How To Store 3 Ingredient Biscuits
- Room Temperature: Store any leftover biscuits in an airtight container or a zip-top bag at room temperature for up to 3 days.
- Reheat: For the best texture, warm them in a 350°F oven for a few minutes before serving.
3 Ingredient Biscuits Nutrition Facts
- Serving: 1 biscuit
- Calories: 221 kcal
- Carbohydrates: 23g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 8g
- Sodium: 476mg
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Flat biscuits are usually a result of using old baking powder (which is in the self-rising flour) or overworking the dough. Ensure your flour is fresh and handle the dough as little as possible.
Yes. You can prepare the dough, cut out the biscuits, and place them on a baking sheet. Cover and refrigerate for a few hours before baking, or freeze them solid and then transfer to a freezer bag for longer storage.
Keeping the butter cold is the most crucial step. If the butter is warm, it will melt into the flour and you won’t get the steam pockets needed to create those desirable flaky layers.
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Paula Deen 3 Ingredient Biscuits Recipe
Description
A famously easy and quick recipe for tender, flaky homemade biscuits that requires just three simple ingredients.
Ingredients
Instructions
- Preheat oven to 450°F.
- Cut the cold butter into the self-rising flour until the mixture resembles coarse crumbs.
- Stir in the milk until a soft dough forms.
- On a floured surface, gently knead for 20 seconds.
- Pat or roll the dough to a ½-inch thickness and cut out biscuits.
- Place on a parchment-lined baking sheet.
- Bake for 10-12 minutes until lightly golden brown.
Notes
- To make your own self-rising flour, combine 2 cups of all-purpose flour with 1 tbsp of baking powder and ½ tsp of salt.
- It is essential that your butter is very cold to achieve a flaky texture.
- Do not overwork the dough, as this will result in tough biscuits.
- This recipe can easily be doubled or tripled to serve a larger crowd.
