3 Ingredient Biscuits

Easy biscuits are just minutes away.
Tayler Tayler (75)

When I was a kid, my dad used to bake these amazing biscuits on the weekends and he would call them cat head biscuits. For the longest time, I thought he had just made up the name and the recipe himself–he never told me otherwise. It wasn't until recently that I learned that cat head biscuits were, in fact, an actual recipe.

These are the easiest and tastiest biscuits, perfect for lazy mornings!

Part of the appeal with these biscuits is that they're so thick, buttery, and flaky due to the little pieces of butter will be cut up into the dough, similar to croissants, but without the labor-intensive process. They're also delicious with a myriad of toppings such as:

  • Butter (a classic)
  • Jelly
  • Jam
  • Nutella
  • Gravy
  • A drizzle of honey

They're also really delicious to make sandwiches with, but they are messy because they're meant to be flaky and the loosely combined dough makes for a crumbly biscuit. When I make a sandwich, I usually have to eat it with a fork and a knife because it's so messy (but delicious). Grab your mixing bowl and get ready to make a mess with flour!

Can you guess why they're called cat head biscuits? The lumpy and asymmetrical tops closely resemble - you guessed it! - a cat's head.

Kitchen tools
1 eacookie sheet
1 eaMixing bowlsMixing bowls
1 eaknife
1 eaCooling rackCooling rack
1 eaplastic wrap
1 eaPastry blenderPastry blender
1 cupself-rising flour
1/2 cupmilk
1/2 cupButter, salted, room temperature

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Before you start mixing your ingredients to make your dough, go ahead and preheat your oven so you're not waiting for your oven to heat up after you've got your biscuits ready to go.

You can also use this time to prepare your cookie sheet. According to the recipe that I was given by my dad via text message, you're meant to spray the pan with cooking spray to ensure your biscuits don't burn or stick to the pan itself. I like to use parchment paper for easy removal.

biscuit dough

In a large bowl, use your measuring cup to dump your 1 cup of flour into your mixing bowl. Before you add your milk, you're going to want to cut in your butter.

How to cut in butter

Cutting butter into a recipe, often into flour, will allow little lumps of raw butter to remain intact. Once this bakes, these little lumps create separation in the finished product, which will create fluffy, flaky pastries.

Using butter that has been chilling in the fridge, place it in the middle of your bowl of four and, using a fork, a knife, or a pastry blender, gently slice your butter into small pieces.

biscuit dough

With your butter sliced into the dough, you're ready to add your milk.

I used a spoon to begin stirring the milk into the flour mixture and switched to my hands when a dough began to form, which brings us to the fun part of baking any type of bread or biscuit - the kneading.

kneaded biscuit dough

Now it's time for the fun part, the dough kneading.

These biscuits don't necessarily require kneading the way that normal bread or biscuits do because you don't want to over-incorporate the butter into your dough. Still, I like to give my dough a few squeezes with my fingers while it's still in the bowl. This is especially helpful if you don't have a pastry blender, as kneading allows you to use your fingers to break up any large chunks of butter.

Dust flour onto your fingers and squeeze the dough a few times in the bowl. It'll be sticky, but don't worry–you can always use more flour on your fingers.

Knead your dough just until it comes together.

biscuit dough balls

Re-flour your fingers before you shape your dough into little balls that are roughly 1.5" in diameter. Don't worry about shaping their tops, these biscuits are meant to be a little lumpy and the lumps are the butter which will make them thick and flaky.

This dough isn't likely to spread, but I like to give my biscuits a little breathing room, as it were, by placing them a little less than an inch apart.

Into your 400˚ oven your biscuits go where they will bake for anywhere from 10-12 minutes. If you like biscuits that have a golden, slightly crunchier top, go for the 12 minute bake time. At 10 minutes, your biscuits will be very soft.

3 ingredient biscuits

Once you remove your cookie sheet from the oven, carefully place them on top of a cooling rack for at least 5 minutes before digging in. After 5 minutes, they'll be warm, flaky, and delicious!

Happy baking!

We have lots of great recipes that you can make with only 3 ingredients, like:

We know you love each of these and add them to your go-to repertoire!

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