Perfect 3 Ingredient Biscuits Every Single Time

Today, we're making incredibly simple 3 ingredient biscuits that are perfect for any meal. This video shows you "how to make" these delicious homemade biscuits using only a few pantry staples, making it one of the easiest quick recipes for baking you'll find. This "biscuit recipe" is an absolute must-try for anyone looking for easy recipes that deliver fantastic results every time! For the full printable recipe: https://www.bostongirlbakes.com/self-rising-biscuits-just-3-ingredients/ Tools Used: Pastry Cutter: Cookie Sheet: Mixing Bowls: Ingredients 2 cups (226 g) self-rising flour 1/4 cup (4 tablespoons, 57 g) salted butter 3/4 cup (180 mL) milk Instructions Preheat. Heat oven to 450°F/230oC. Prepare baking sheet. Lightly grease cookie sheet with shortening or cooking spray. Or line with silicone baking mat. You can also use a cast iron pan to bake these in. Measure flour. Place flour in large bowl. (If using unsalted butter, then add the additional 1/8 teaspoon of salt to the flour and whisk to combine) Add butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs Add milk. Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. Knead and cut biscuits. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round biscuit cutter. Place biscuits with sides touching on cookie sheet. Bake the biscuits. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Notes Tools: 2- inch Biscuit Cutter, mixing bowl, pastry cutter, silicone baking mat Make ahead/Storage: Biscuits will last wrapped up for several days at room temperature. You can also make these biscuits, shape, and then keep covered in the fridge the night before and bake fresh the next morning. Freezing: You can freeze biscuits baked or unbaked for up to 3 months. For baked biscuits, let them cool and then I pop them in a freezer-safe bag. When ready to eat, I let them thaw at room temperature and I'll heat them up in the microwave quickly. If you freeze them unbaked, I'll freeze them solid first uncovered then pop them in a bag. When ready to bake, I baked them frozen and then just add on a few minutes of baking time. Self-rising flour: If you don't have self-rising flour, you could make your own. Just be aware that this may affect the overall texture due to the difference in protein content. Milk: I recommend whole milk for best texture. Butter: Use salted butter. There is salt in the self-rising flour but not enough. So salted butter helps to add that extra salt (and flavor). If you don't have salted butter, then add 1/8 teaspoon of salt to your flour. #biscuits #selfrisingflour #3ingredientsrecipes