An easy complement to any true southern/comfort meal, or the star itself with some added gravy, these biscuits are loaded with flavor and about as simple as it gets to make! Only three ingredients and a few minutes later and you will have yourself some delicious biscuits!

An easy compliment to any true southern/comfort meal, or the star itself with some added gravy, these biscuits are loaded with flavor and about as simple as it gets to make! Only three ingredients and a few minutes later and you will have yourself some delicious biscuits!

Being from North Carolina and being raised by North Carolinians, Ashton and I have had our share of biscuits. From Bojangles’ biscuits to Grandma’s homemade biscuits, we have had numerous great biscuits. These rank up with there with them and are as easy to make as they are to eat. If you are like I was and thought biscuit making was a daunting challenge, don’t worry! Its not! This recipe will give you great, homemade biscuits in just minutes.

Three Ingredient Biscuit Squares

Ingredients:

Dough:
  • 2 1/4 cups self-rising flour
  • 2 tablespoons sugar
  • 1 cup milk (I use whole)
To Grease Pan & Top Dough:
  • 1/2 cup of melted butter

Directions:

  1. Combine all dough ingredients, mix well until dough has formed.
  2. Place dough on floured surface, and flour top of dough.
  3. Knead dough well and then shape into about 1/2 inch thick rectangle and cut into about 12 – 15 pieces to the size of your liking.
  4. Pour melted butter into large glass baking dish and place the dough pieces into the pan, flipping each piece so both are well covered in the melted butter.
  5. Bake biscuits for 15 minutes or until they start to brown.

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Ashton • Keaton • Mia

Ashton • Keaton • Mia

Co-Owners at Keat's Eats
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer.

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Three Ingredient Biscuit Squares
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Three Ingredient Biscuit Squares

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Last Updated:
October 25, 2016