If you’ve never tried a 3 ingredient biscuit recipe, you’re in for a seriously cozy treat. I stumbled on this little kitchen hack during a rushed Sunday morning when I had guests and almost nothing in the fridge. No fancy tools, no long list of ingredients, just self-rising flour, Greek yogurt, and butter. And let me tell you, these biscuits turned out shockingly good. We’re talking golden tops, tender insides, and a melt-in-your-mouth buttery finish, all in under 20 minutes.
This recipe is perfect for those laid-back mornings when you want something homemade without the hassle. Whether you’re craving a warm side for dinner, a base for breakfast sandwiches, or a simple snack with jam, these biscuits check all the boxes. They’re easy, versatile, and totally satisfying.
Table of contents
- Why These Biscuits Work (And Why You’ll Love ’Em)
- How to Make these 3 Ingredient Biscuit Recipe
- Little Biscuit Secrets You’ll Be Glad You Knew
- Fun Twists to Make These Biscuits Your Own
- Best Way to Store Your Biscuits to Keep Them Fresh
- Frequently Asked Biscuit Questions (Because We’ve All Been There)
- Ready to Biscuit Like a Pro?
Why These Biscuits Work (And Why You’ll Love ’Em)
- Ridiculously simple ingredients: No need to hunt for specialty items; these are pantry staples.
- Quick prep: Mix in under 5 minutes, bake in 12–15, total time under 20!
- Flaky + tender texture: Greek yogurt adds creaminess without altering structure.
- Customizable: Go dairy-free by substituting vegan yogurt and margarine, or gluten-free with self-rising GF flour blend.
- Kid-approved: Simple flavors make these a hit with little ones; add cheese or bacon for extra fun.
Feel free to make it vegan (swap in dairy-free yogurt & butter), gluten‑free (GF self‑rising flour), or even keto-friendly with almond flour and baking soda!
How to Make these 3 Ingredient Biscuit Recipe
3 Ingredient Biscuits
8
servings5
minutes15
minutes180
kcalQuick, tender biscuits made with self‑rising flour, Greek yogurt, and butter, ready in under 20 minutes.
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Ingredients
2 cups Self‑rising flour
1 cup Full‑fat Greek yogurt
3 Tbsp Cold unsalted butter, cut into small cubes
Directions
- Preheat your oven to 425°F (220°C) Hot ovens = big rise!
- Toss together flour and yogurt in a bowl until a shaggy dough forms, takes about 1–2 minutes.
- Cut in the cold butter using a pastry cutter or two knives until you see pea-sized bits: this creates those flaky layers. (~2 mins)
- Gather the dough gently, pat into a 1-inch-thick circle on a floured surface, don’t overhandle (10 secs).
- Press out biscuits with a 2.5″ round cutter, reshaping scraps once to get 6–8 biscuits. (~2 mins)
- Place them on a parchment-lined baking sheet, close together for soft sides or apart for crispy edges. (~30 secs)
- Brush tops with leftover yogurt or butter if you want a golden sheen.
- Bake 12–15 minutes, until tops are golden brown, rotate halfway for even color.
- Cool for 5 minutes, then dig in warm with honey or butter!
Notes
- Keep butter cold: This helps create those flaky biscuit layers.
- Don’t overmix: Mix just until combined to avoid tough biscuits.
- Use full-fat yogurt: It gives the best texture and flavor.
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Little Biscuit Secrets You’ll Be Glad You Knew
Alright, friend, now that you’ve got the basics down, let’s make sure your biscuits turn out bakery-worthy every single time. These little tricks are the kind of things I wish someone had told me earlier (after a few too many biscuit flops!). Whether it’s your first time baking or you’re already biscuit-obsessed, these pro tips will help you master that golden, flaky perfection with ease.
- Cold butter = flakiness: The colder the butter, the more steam during baking, which means those dreamy layers.
- Don’t overwork the dough: Gentle hands make tender biscuits. Stir just until things come together, shaggy dough is your friend.
- Preheat your oven fully: A properly hot oven gives your biscuits that big puff and golden top.
- Use full-fat Greek yogurt: It adds richness and structure. Low-fat versions tend to make the dough wetter and less stable.
- Let baked biscuits rest for 5 minutes: This helps set the crumb and makes them easier to slice or serve.
Fun Twists to Make These Biscuits Your Own
Let’s make these biscuits even more fun!
- Cheesy Herb Biscuits: Add ½ cup cheddar + 1 tsp dried herbs (thyme, rosemary) for savory flair. Perfect with soup or chili.
- Sweet Cinnamon Sugar Biscuits: Stir in 2 tsp cinnamon and 2 tbsp sugar; brush with melted butter and roll in cinnamon sugar after baking for a sweet treat.
- Vegan/Dairy‑Free Version: Replace Greek yogurt with thick coconut or almond yogurt, swap butter for vegan margarine. The texture is slightly softer but tastes fantastic.
- Gluten‑Free Biscuits: Use 2 cups self‑rising gluten‑free flour blend. A bit more yogurt may be needed if dough seems dry (add 1–2 Tbsp).
- Bacon & Chive Biscuits: Fold in ½ cup cooked, crumbled bacon and 2 tbsp chopped chives; perfect as a breakfast side or savory snack.
Best Way to Store Your Biscuits to Keep Them Fresh
Once your biscuits have cooled down a bit, you’ll want to store them properly so they stay soft and delicious. Just place them in an airtight container or a resealable bag and keep them at room temperature, they’ll stay fresh for about 2 days.
If you made a bigger batch or want to enjoy them throughout the week, you can also store them in the fridge for up to 5–6 days. Want to hang onto them even longer? No problem! Freeze them in a single layer first, then transfer to a freezer bag, they’ll be good for about a month.
It’s always a good idea to label them with the date (especially if you’re like me and bake more often than you remember!).
Frequently Asked Biscuit Questions (Because We’ve All Been There)
We’ve all had those “uh-oh” baking moments or random questions mid-recipe. Here are some of the most common things folks ask about this 3 ingredient biscuit recipe, plus a few tips I’ve learned along the way!
You totally can! Just mix in 3 teaspoons of baking powder and ½ teaspoon of salt for every 2 cups of all-purpose flour to make your own self-rising blend. It’s a great trick if you don’t keep self-rising flour on hand.
Nope! That’s one of the best parts of this recipe, no chilling necessary. As long as your butter is cold and your oven is properly preheated, you can go straight from mixing to baking without missing a beat.
You can, but I’ll be honest, full-fat Greek yogurt gives the best texture and flavor. Low-fat versions can make the dough stickier and the biscuits a little less rich. If that’s all you have, just add a spoonful of flour if the dough feels too wet.
Oh, biscuit heartbreak! This usually happens if the butter was too warm or the oven wasn’t hot enough. Make sure your butter is straight-from-the-fridge cold, and double-check your oven temperature with an oven thermometer if you can.
Absolutely! Just cut out your biscuits, lay them on a tray, and freeze until solid. Then pop them in a zip-top bag and bake straight from frozen, just add a few extra minutes to the baking time.
Ready to Biscuit Like a Pro?
There you have it, an easy, cozy, and oh-so-satisfying 3 ingredient biscuit recipe that’ll win hearts and fill bellies in no time. Whether you’re baking them for breakfast, brunch, or a simple side, these biscuits are always a good idea. I hope you give them a try (maybe even today!) and don’t be afraid to make them your own.
If you’re feeling inspired, check out some of my other biscuit-loving favorites like this fluffy gluten-free biscuit recipe or the buttery, nostalgic Ritz biscuit copycat. Want the perfect pairings? Spoon on this easiest tomato gravy or drizzle them with this dreamy chocolate gravy. And if you’re making biscuit breakfast sandwiches, don’t forget a swipe of smash burger sauce, yes, it’s magic on everything!
Happy baking, biscuit buddies!
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