Self-rising flour, butter, and milk are all you need to make these delicious, flaky 3-ingredient homemade biscuits. They're baked until golden, then generously brushed with melted butter while they're still hot. This easy recipe makes a dozen biscuits that are perfect for breakfast, dinner, biscuits and gravy, or homemade strawberry shortcake.
These 3-ingredient homemade biscuits are perfect served alongside slow cooker chicken pot pie soup, 30-minute clam chowder, or your favorite soup or stew. If you love the garlic cheddar biscuits served at Red Lobster, you'll also want to try our garlic cheddar drop biscuits.
I've always LOVED biscuits, but I was terrible at making them on my own. They were always flat, dense, and hard. That changed when I started using self-rising flour and cold butter. Now these biscuits turn out light, flaky, and tender every time, and they've become a family favorite.
They're one of those simple recipes I make when I want homemade biscuits from scratch without a complicated recipe. The dough comes together quickly, and you don't need yeast, eggs, or a long list of ingredients.
Why You'll Love These 3-Ingredient Biscuits
- Only 3 ingredients. Self-rising flour, butter, and milk are all you need to make these homemade biscuits. I love recipes that are simple and use ingredients I usually have on hand.
- Lots of flaky layers. Cold butter and a light touch with the dough give these biscuits the flaky layers I always look for in a homemade biscuit.
- Extra buttery. There's butter in the dough, and I brush the hot biscuits with melted butter as soon as they come out of the oven. The butter sizzles against the hot biscuits and pan, giving them a delicious buttery crust.
- No yeast or rising time. These aren't yeast biscuits, so there's no waiting for dough to rise. Once the dough is mixed and cut, they're ready for the oven.
- They're versatile. Serve them with butter and honey, make biscuits and sausage gravy, use them for strawberry shortcake, or serve them alongside soup or dinner.
What Others Are Saying
Easiest, flakiest, yummiest biscuits! My family loves them so now it’s biscuits & sausage gravy every weekend!---Michelle
These biscuits were so easy to make and they turned out fantastic!---Amy
Love the ease of this recipe. My kids loved them! Thank you.---Sheila
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Tips and Tricks
- Use self-rising flour. Self-rising flour already contains flour, baking powder, and salt in the right proportions for biscuits. It's what makes this recipe so simple. If you don't have self-rising flour, you can make your own using all-purpose flour, baking powder, and salt.
- Keep the butter cold. Cold butter is essential for flaky biscuits. You want little pieces of butter to remain in the dough so they melt in the oven and create flaky layers. Don't let the butter soften before you mix it into the flour.
- Don't overwork the dough. Knead the dough only until it comes together. The less you handle the dough, the more tender your biscuits will be.
- Don't twist the biscuit cutter. Press the cutter straight down and lift it straight back up. Twisting can compress the edges of the dough and keep the biscuits from rising as well.
- Place the biscuits close together. I like baking these in a 9x13-inch baking dish with the biscuits touching. As they bake, they'll rise up rather than spreading outward.
- Roll the dough thick enough. I roll the dough about ½-3/4 inch thick. This gives you tall, fluffy biscuits and yields about 12 biscuits when using a 3-inch cutter.
- Brush the biscuits with butter while they're hot. Don't skip this step! Brushing melted butter over the biscuits right out of the oven gives them a delicious buttery crust and keeps the tops soft.
Ingredients
- Self-rising flour: This contains the flour, baking powder, and salt needed for the biscuits. All-purpose flour cannot be substituted without adding additional leavening and salt.
- Butter: Cold, salted butter is my preference. If using unsalted butter, add salt according to the recipe card.
- Milk: Whole milk is my go-to, but 2% or fat-free milk will also work. Buttermilk can be used when you want a little extra tang and tenderness.
See the recipe card for full information on ingredients and quantities.
How To Make 3-Ingredient Homemade Biscuits
Step 1: Place flour and ½ cup of COLD butter (cut into small pieces) in a large mixing bowl. Use a pastry cutter (pastry blender) to blend flour and butter in the large bowl until the mixture resembles coarse crumbs.
Step 2: Add milk.
Step 3: Mix the dough using a Danish dough whisk or spoon. Dough will be thick and dense.
Step 4: Knead dough on a floured surface just until everything comes together and soft dough forms. Roll dough out ½"-¾" thick.
Step 5: Cut biscuits using a 3" biscuit cutter. Press biscuit cutter directly down and then up. No need to twist---this makes for a clean cut biscuit with level tops.
Press leftover dough together and continue to cut out biscuits. I usually get 12 (3") biscuits from one recipe when rolled out ¾" thick.
Step 6: Place biscuits in a greased 9x13" baking pan or on a greased cookie sheet. Place biscuits close together so that they are touching. This will help them rise nice and tall. Bake for 18 minutes. Tops should be golden.
Step 7: Pour ¼ cup (½ stick) of melted butter over the HOT biscuits. Let them sit in the pan for a few minutes, then remove to a rack.
Homemade Biscuit FAQs
Buttermilk is an excellent choice as it adds great flavor and texture, but you can use whole milk, 2% or even fat-free. My go-to milk for homemade biscuits is whole milk.
For 3-ingredient biscuits, you must use self-rising flour. If you don't have any on hand, you can make your own using 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
This recipe makes 12 biscuits. They reheat beautifully in the microwave for a few seconds. Serve with butter, honey, or jam!
Yes. You can freeze baked biscuits once they have cooled completely. Wrap them well and place them in a freezer-safe container or bag. Thaw and reheat them in the oven or microwave before serving.
You can also freeze the unbaked, cut biscuits. Place them on a baking sheet until frozen, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Store leftover biscuits in an airtight container at room temperature for up to a couple of days. For longer storage, freeze them. Reheat individual biscuits in the microwave for a few seconds or warm several in the oven.
Absolutely! These biscuits are perfect for strawberry shortcake. Split a warm biscuit in half and layer it with fresh strawberries and whipped cream for an easy homemade dessert.
Yes. You can use a smaller biscuit cutter to make more than 12 biscuits. Keep in mind that smaller biscuits will need less time in the oven, so start checking them a few minutes earlier than the recipe's suggested baking time.
Yes. You can turn these into savory biscuits by adding ingredients such as shredded cheddar cheese, cooked bacon, chives, or herbs. Keep additions relatively small so they don't change the texture of the dough.
More Pastry Recipes To Make
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Buttery 3 Ingredient Biscuits
Ingredients
- 3 cup self rising flour
- ¾ cup butter divided (1 stick COLD, ½ stick melted)
- 1 ½ cups milk
Instructions
- Heat oven to 450 degrees.
- Place flour and ½ cup (1 stick) of COLD butter (cut into small pieces) in a large mixing bowl. Use a pastry cutter(pastry blender) to blend flour and butter in the large bowl until it resembles coarse crumbs.
- Stir in milk using a danish dough whisk or spoon.
- Knead dough on a floured surface just until everything comes together and soft dough forms.
- Roll dough out ½"-¾" thick using a rolling pin.
- Cut biscuits using a 3" biscuit cutter. Press round cutter directly down and then up. No need to twist---this makes for a clean cut biscuit with level tops.
- Press leftover dough together and continue to cut out biscuits. I usually get 12 (3") biscuits from one recipe when rolled out ¾" thick.
- Place biscuits in a greased (or sprayed with non stick cooking spray) 9x13" baking pan or on a greased baking sheet.
- Place biscuits close together so that they are touching. This will help them rise nice and tall.
- Bake for 18 minutes. Tops should be golden brown.
- Brush ½ stick of melted butter over the HOT biscuits. Let them sit in pan for a few minutes, then remove to a rack.
Brandy says
My daughter has memorized this recipe and enjoys making them for the family. Easy, and they turn out great every time!
Michelle Van Riel says
Easiest, flakiest, yummiest biscuits! My family loves them so now it’s biscuits & sausage gravy every weekend!
Brandy says
Love hearing this!
Pdr says
My oven burned the bottoms and they were still delicious! They weren't so burnt that I didn't eat them!! I've used another recipe for awhile that uses AO flour. I switched to self rising and wow what a difference in the time and ease that one difference makes. However, that recipe called for sugar (way too much) and I modified that to one half teaspoon. So, I added .5t to this one. They are so good!!
Thank you Brandy. You're my new favorite biscuit girl!!
Drexel says
Hi can you blend another way I don't have a pastery or hook for my regular mixer so how can I mix or blend it without those things to get the biscuits right
Brandy says
Use a fork to blend the pastry with the butter then use a wooden spoon to mix the dough! No problem! Try not to over mix.
Amy Delcambre says
These biscuits were so easy to make and they turned out fantastic!
Brandy says
Amy, I’m so glad to hear this!
Barbara says
i make my biscuits .
self risen flour 2 cups
may-o 2 tablespoons
and 7up or sprite i just poor tell its thick a nuf for biscuits
put some exstra flour down to lay douh on .
welcome to use it.
Sheila says
Love the ease of this recipe. My kids loved them! Thank you.
Brandy says
I’m so glad!!
Tammy says
Your biscuit recipe was delicious. Thanks for sharing.
Brandy says
I’m so glad you enjoyed it!
cindi fairchild says
Sounds good and I would make sausage gravy to go with.
Brandy says
That would be delicious!