Buttery 3 Ingredient Biscuits (Video)

Self rising flour, butter, and milk. That’s all you need to bake up delicious, flaky, layered 3 ingredient biscuits. Baked until golden then generously coated in melted butter. Make a dozen with our easy recipe! This post contains an affiliate link.

These biscuits are the perfect paired with our slow cooker chicken pot pie soup or 30-minute clam chowder! If you like Red Lobster’s garlic biscuits you’ll LOVE our garlic cheddar drop biscuits.

Watch our step by step video!

Flaky, buttery and so SO soft. These biscuits are perfection. The secret is using self-rising flour. I’ve always LOVED biscuits, but was absolutely terrible at making them on my own. They were always flat, dense, and hard. That is, until I switched to using self-rising flour instead of all purpose flour and butter instead of shortening. Now my biscuits turn out perfect every time and are a family favorite.

Self Rising Flour For Biscuits

Self rising flour is a blend of flour, baking powder and salt. The perfect ratio, blended together, that takes the guess work out of perfectly flaky biscuits. If you don’t have self-rising flour you can make your own. I prefer to just buy a bag. It’s inexpensive and already sifted together. 3 cups will make 12 buttery biscuits when mixed with milk and butter.

Buttery 3-Ingredient Biscuits

What makes my biscuits SO buttery? Butter. Haha, I’ll explain further. Not only is there butter in the dough, but as soon as I pull the biscuits out of the oven I melt a stick of butter and generously pour it over the HOT biscuits. The sizzling and crackling of the butter against the hot biscuits and pan is exactly what you want. It creates a melt-in-your-mouth texture and crust.

Biscuit Ingredients

• 3 cups self-rising flour
• 1 cup butter, divided (1 stick COLD, and 1 stick melted)
• 1 1/2 cups milk

A few notes:

• Do you need to use buttermilk in this recipe? No. I use whole or skim because that is what I usually have on hand.
• What about salt? No need to add any. There is plenty of salt already in the flour and butter.
• Salted or unsalted butter? I’ve never purchased unsalted butter on purpose, ha!  Salted butter is all I ever use.

How To Make Buttery Biscuits

1. Preheat oven to 450 degrees.
2. Use a pastry cutter to blend flour and 1/2 cup (1 stick) of COLD butter until it resembles coarse crumbs.
3. Stir in milk using a Danish dough whisk or spoon. Dough will be thick and dense.
4. Knead dough on a floured surface just until everything comes together and soft dough forms.
5. Roll dough out 1/2″-3/4″ thick.
6. 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.
7. Press leftover dough together and continue to cut out biscuits. I usually get 12 (3″) biscuits from one recipe when rolled out 3/4″ thick.
8. Place biscuits in a greased 9×13″ baking pan or on a greased cookie sheet.
9. Place biscuits close together so that they are touching. This will help them rise nice and tall.
10. Bake for 18 minutes. Tops should be golden.
11. Pour 1/2 cup (1 stick) of melted butter over the HOT biscuits. Let them sit in pan for a few minutes, then remove to a rack.

This recipe makes 12 biscuits. They reheat beautifully in the microwave for a few seconds.

When strawberry season comes these biscuits are perfect for making strawberry shortcake!

Buttery 3 Ingredient Biscuits Recipe

Buttery 3 Ingredient Biscuits

Self rising flour, butter, and milk. That's all you need to bake up delicious, flaky, layered 3 ingredient biscuits. Baked until golden then generously coated in melted butter. Make a dozen with our easy recipe!

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 12

Calories: 265kcal

Ingredients

• 3 cup self rising flour
• 1 cup butter divided (1 stick COLD, 1 stick melted)
• 1 1/2 cups milk

Instructions

• Preheat oven to 450 degrees.
• Use a pastry cutter to blend flour and 1/2 cup (1 stick) of COLD butter 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 1/2"-3/4" thick using a rolling pin.
• 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 3/4" thick.
• 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.
• Pour 1/2 cup (1 stick) of melted butter over the HOT biscuits. Let them sit in pan for a few minutes, then remove to a rack.

Notes

The butter and self rising flour already have salt in them. Do not add salt to this recipe. 

Nutrition

Calories: 265kcal