When my morning kitchen fills with the cozy hum of the mixer and the smell of real butter, I know it’s time to make my favorite simple treat about 3 Ingredient Shortbread Biscuits. After just a few steps, you’ve got crisp edged, tender centered biscuits that melt on the tongue. Honestly, when I bake these, I always wonder why I ever bother with more complicated recipes.
“No eggs, no fuss, just buttery bliss.” – @SimpleBakesOnly
Why I Keep Coming Back to This Recipe
As a chef who juggles elaborate cakes and layered desserts most days, this biscuit recipe is my retreat. It’s fast, no fail, and needs just three pantry basics. I always say: these biscuits are like a blank canvas you can enjoy them plain or add your own flair.
- Only 3 ingredients: Nothing exotic, just everyday staples.
- Ready in 35 minutes: From start to first bite, it’s less than a coffee break.
- Perfect for beginners: No fancy tools, no techniques to master.
- Freezer friendly: You can prep and chill the dough for a rainy day.
These are the kind of biscuits you bake on a whim and serve with confidence. I’ve made them for tea with friends and as last minute treats when guests pop by. Every time, they disappear faster than I expect.
Step by Step Guide to Making 3 Ingredient Shortbread Biscuits
Ingredients
- 1 cup (230g) unsalted butter, at room temperature 🧈
- ½ cup (65g) granulated sugar 🍚
- 2 cups (240g) all purpose flour 🌾
Instructions
1. Preheat and Prep
- Begin by preheating your oven to 350°F (175°C).
- Prepare a baking sheet by lining it with parchment paper for easy cleanup.
2. Cream Butter and Sugar
- In a large mixing bowl, add the room temperature unsalted butter and granulated sugar.
- Using an electric mixer on medium speed, cream these ingredients together until the mixture becomes light, fluffy, and pale in color. This should take about 3-4 minutes.
3. Add the Flour
- Gradually incorporate the all purpose flour into the butter and sugar mixture.
- Do this in batches to avoid a flour cloud. Combine at low speed until the mixture forms a smooth dough.
- It’s okay to use your hands to gently bring it together if needed.
4. Roll and Cut
- On a lightly floured surface, roll out the dough to a thickness of about ¼ inch (6mm).
- If you prefer thicker biscuits, feel free to roll it a bit thicker, but adjust the baking time accordingly.
- Use cookie cutters of your choice to shape the biscuits.
- Once cut, carefully transfer them to the prepared baking sheet, leaving a bit of space between each one.
5. Bake
- Bake in the preheated oven for 18-20 minutes or until the edges start to turn a light golden brown.
- Be careful not to overbake, as they will continue to firm up once removed from the oven.
6. Cool Completely
- Allow the shortbread biscuits to cool on the baking sheet for about 5 minutes.
- Then transfer them to a wire rack to cool completely.
7. Optional Flavor Tips
- For a hint of flavor, consider adding a teaspoon of vanilla extract or a pinch of salt to the dough.
- If you prefer, shape the dough into a log, refrigerate, then slice into rounds before baking.
- These biscuits can be stored in an airtight container at room temperature for up to a week.
“No eggs, no chill time, no problem just melt in your mouth magic.” – @SimpleBakesByJoy
My Secret to Creaming the Butter Right
There’s one moment in this recipe that makes or breaks the whole thing: creaming the butter and sugar. It sounds easy, but it took me a few batches to get the texture just right. Room temperature butter is key too cold, and it won’t fluff, too warm, and it melts into the sugar instead of creaming.
- Use a paddle attachment: If you’re using a stand mixer, the paddle works best for creaming.
- Beat for at least 3 minutes: Wait for that pale, airy look. Rushing here leads to dense biscuits.
- Sift the flour: It makes blending smoother and gives a cleaner texture when you bite in.
“I’ve baked thousands of biscuits, and creaming butter right is still the step I never rush.” – @ChefJoyWhisks
How I Shape My Shortbread Biscuits
Here’s where your creativity gets to shine. Once the dough is soft and smooth, I usually split it in half. One batch I roll and cut with a simple round cutter. The other? I shape into a log, wrap in cling film, chill for 20 minutes, and slice into perfect rounds.
And if I’m short on time which happens often I go straight from bowl to cutter. Just dust the counter and rolling pin with a little flour, roll the dough out to about 1/4 inch thick, and press out rounds with a floured cutter.
- Pro tip: Dip your cutter in flour between cuts to prevent sticking.
- Don’t reroll more than once: It makes the texture tougher. I use scraps for smaller snackable biscuits.
Want something fun for the kids? Let them use cookie cutters shaped like stars, hearts, or even animal faces. These biscuits hold their shape beautifully in the oven.
How to Bake Them Golden, Not Brown
With shortbread, color is everything. I’ve burned more than one batch in my early days thinking they “weren’t golden enough.” But trust me, once those edges just start turning color, pull them out.
- Oven temp: Stick with 350°F (175°C). Higher temps can brown the bottom too fast.
- Watch the edges: As soon as they turn light gold, they’re done.
- Cooling time: Let them firm up on the tray for 5 minutes before moving to a rack.
“Shortbread doesn’t shout when it’s done it whispers. Learn to listen.” – @BakeItGentle
Best Ways to Serve These Biscuits
I’ve served these biscuits every way imaginable. My go to is fresh out of the oven with coffee. But when guests are around, I elevate the game maybe a dusting of powdered sugar or a dip in melted chocolate on one side.
- Tea time: Serve warm with a pot of English breakfast or chamomile.
- Gift boxes: Stack, tie with twine, and pop into a clear cellophane bag. Perfect DIY gift.
- Kids’ snack plate: Pair with fruit slices and a dab of jam for dipping.
For variation, I sometimes serve these alongside easy homemade crepes for a sweet platter or include them in a brunch spread with egg muffins.
Flavor Upgrades That Work
Even though the base is a pure butter flour sugar trio, I often get experimental when baking for friends. The dough is soft enough to carry add ins without cracking or losing shape.
- Vanilla: Add 1 tsp vanilla extract to the creamed mixture.
- Lemon zest: Stir in 1 tsp for brightness, especially good with tea.
- Pinch of salt: Enhances flavor and balances sweetness if using salted butter.
- Cinnamon or nutmeg: For a warm, fall twist use just a pinch.
For holidays, I even top half with red or green sanding sugar before baking. Adds a sparkle without changing the flavor.
Storage Tips for Freshness
These shortbread biscuits are surprisingly resilient another reason I love them. You can store them at room temperature for nearly a week and they still keep their crisp bite.
| Storage Method | How Long | Best Container |
|---|---|---|
| Room Temperature | Up to 7 days | Sealed tin or airtight jar |
| Refrigerated | Up to 10 days | Plastic or glass container |
| Frozen (dough) | 1-2 months | Wrapped in plastic + bagged |
| Frozen (baked) | Up to 1 month | Layered with parchment in a ziplock |
“Good shortbread gets better the next day. Great shortbread? You hide it from everyone.” – @CrumbLoverBakes
My Baking Challenge With This Recipe
You’d think a recipe this simple would never trip me up, but I’ve had my fair share of hiccups. The biggest challenge? Overmixing. I used to beat the dough thinking smoother was better. But one day, after testing a batch side by side, I realized the one I barely touched turned out more tender and less crumbly.
Now I handle the dough like it’s gold. Once the flour disappears, I stop. It’s tempting to knead it more, especially if it looks a little uneven but trust me, resist the urge.
- Stop as soon as dough forms: Even a few extra turns can toughen the bake.
- Use your hands: Especially for the last mixing stage, it gives better control.
- Chill if needed: If the dough feels sticky, 10 minutes in the fridge helps with shaping.
“Less handling. More melt in the mouth. That’s the real biscuit rule.” – @ButterHandsChef
Pairing Ideas That Always Work
I love serving these with a hot drink, but they’re also surprisingly versatile when used in desserts. I’ve layered them into trifles, crushed them for cheesecake bases, and even turned them into ice cream sandwiches.
- With coffee: Shortbread + espresso = heaven.
- With berries: Top a biscuit with fresh raspberries and cream for a quick dessert.
- With Nutella: Spread a bit between two biscuits and press together gently.
- With yogurt: Crumble into a parfait with Greek yogurt and honey simple and elegant.
For something more festive, I pair them with slices of pineapple paradise cake or serve beside churro cheesecake to add a crisp buttery contrast.
What Makes These Biscuits Go Viral
I’ve shared these shortbread biscuits across socials and every time, they pick up steam. Why? Because the visuals are stunning, especially when they’re stacked high on a wire rack or plated with a warm cup of tea. Simplicity sells especially when it looks delicious and only uses three ingredients.
- High contrast photos: Bright natural light, cooling racks, sugar glistening on top.
- Casual styling: Slight cracks and uneven edges make them feel homemade and warm.
- Engaging caption: “Only 3 ingredients and 30 minutes who’s in?”
Just like our 4 ingredient bread rolls, these biscuits win hearts by making baking feel easy and achievable. I always recommend starting here for anyone new to the kitchen.
Helpful Tools I Always Use
You really don’t need fancy gear to make these, but a few tools do make the process cleaner and smoother especially if you’re batching for an event.
| Tool | Why I Use It |
|---|---|
| Cookie cutters | For uniform shapes and clean edges |
| Offset spatula | Helps lift dough shapes without stretching |
| Digital scale | Perfect measurements, especially for butter |
| Cooling rack | Prevents sogginess after baking |
| Silicone baking mat | Eco friendly and non stick for repeated baking |
Honestly, I’ve baked these even with just a bowl, a fork, and a butter knife. It’s forgiving like that another reason it’s always on my “must bake again” list.
More Recipes That Match the Vibe
If this recipe has your heart, don’t stop here. You’ll love these other soft, buttery, or no fuss bakes that match the simplicity and comfort of shortbread:
- Butter piped cookies melt in the mouth texture with a swirl design.
- Fluffy Japanese cheesecake pillowy soft with delicate sweetness.
- Easy butter shortbread cookies a different variation with vanilla.
- Jam filled baked paczki soft and nostalgic, perfect for holidays.
“I want my biscuits like I want my friends: warm, sweet, and easy to keep around.” – @CozyKitchenChef
Frequently Asked Questions About 3 Ingredient Shortbread Biscuits
Can I use salted butter instead of unsalted?
Yes, but skip any added salt in the recipe. It might slightly affect the flavor balance, but it’s totally fine.
Do I need to chill the dough?
Not required, but chilling for 10-15 minutes helps with cleaner edges during cutting and prevents spreading.
Can I use powdered sugar instead of granulated?
You can, but it will slightly change the texture. Powdered sugar creates a more melt in the mouth consistency.
Can I freeze the dough?
Absolutely. Shape it into a log, wrap tightly, and freeze. Slice and bake straight from frozen, adding 2 extra minutes.
Why are my biscuits cracking?
Cracks may happen if the dough is too dry or overmixed. Try creaming the butter and sugar more thoroughly and don’t overwork the flour.
What’s the best flour alternative?
Use a 1:1 gluten free flour mix for similar results, though texture may be a bit softer.
Can I reduce the sugar?
Yes, reduce by 1-2 tablespoons if you prefer a less sweet version. The biscuits will still hold shape.
How long do they stay fresh?
Stored in an airtight container, they last up to 7 days at room temperature. For longer, freeze and thaw as needed.
Can I add chocolate chips?
You can, but keep the quantity small about 1/4 cup to avoid the dough becoming unstable.
Are they okay for kids’ lunchboxes?
Definitely. These are one of my go to snacks for kids they hold well, aren’t too crumbly, and have no artificial ingredients.