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Trusted for the last 40 years, this easy homemade biscuit recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.

A basket of homemade biscuits.

When someone makes biscuits for 40 years, you know the recipe is a keeper.

Sometimes that person is your mom or your grandma, and sometimes that person is your culinary school BFF’s mother (thank you, Barbie!).

It doesn’t matter who it is. What matters is that you get your hands on that recipe, and I have the tricks for these time-honored biscuits here.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. 3-Ingredient Homemade Biscuits Recipe

Recipe ingredients

Ingredients for 3-ingredient biscuits.

Ingredient notes

  • Self-rising flour: If you can’t find this or don’t want to invest in a special flour just for baking, make your own self-rising flour. In a bowl, stir together 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
  • Cold butter: “Cold” is key. As the butter melts in the oven when the biscuits bake, it creates steam that yields a flaky, tender crumb. If preferred, you could use cold shortening instead.

Step-by-step instructions

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat. In a large bowl, combine 2 cups self-rising flour and ½ cup cold butter (cut into small cubes). Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed. 
Making biscuit dough in a bowl.
  1. Add 6 tablespoons milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.
Making biscuit dough in a bowl.
  1. Turn the dough out onto a lightly floured surface and knead for 20 seconds. If the dough becomes sticky at any point, add a dusting of flour.
Rolling out biscuit dough.
  1. Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.
Cutting out biscuits from dough.
  1. Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.
Biscuits on a sheet tray after baking.

Recipe tips and variations

  • Yield: This recipe makes 12 flaky biscuits. You can absolutely cut the recipe in half for a small batch of 6, or double the recipe to make 24.
  • Storage: Place any extra biscuits in an airtight container or a zip-top storage bag. Store at room temperature for up to 3 days.
  • Make ahead: Instead of baking then freezing biscuits, try mixing the dough, cutting into rounds, then freeze the unbaked biscuits individually on a tray or baking sheet for quick carbs any day of the week. Once frozen solid, transfer the biscuits to a freezer-safe container or a zip-top storage bag and freeze for up to a month. When you’re ready, place the prepared frozen biscuits on baking sheet lined with parchment paper or a silicone mat. Cook at 450 degrees for 13 to 17 minutes.
A basket of homemade biscuits.

Strawberry Shortcake

You don’t need to be a pastry chef to make Strawberry Shortcake Recipe from scratch, just a love of luscious summer berries and a little biscuit know-how. This recipe shows you the steps, all the…

20 minutes
View Recipe

Put your biscuits to work

A basket of homemade biscuits.

3-Ingredient Homemade Biscuits

Trusted for the last 40 years, this easy homemade biscuit recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.
4.91 from 100 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 12 biscuits
Course Side Dish
Cuisine American
Calories 148

Ingredients 

Instructions 

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl, combine flour and butter. Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed. 
  • Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.
  • Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky. 
  • Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.
  • Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.

Recipe Video

Notes

  1. Self-rising flour: If you can’t find this or don’t want to invest in a special flour just for baking, make your own self-rising flour. In a bowl, stir together 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
  2. Cold butter: “Cold” is key. As the butter melts in the oven when the biscuits bake, it creates steam that yields a flaky, tender crumb. If preferred, you could use cold shortening instead.
  3. Yield: This recipe makes 12 flaky biscuits. You can absolutely double the ingredients called for in this homemade biscuit recipe to bake 24 biscuits, or triple for 36.
  4. Storage: If you’re lucky enough to have them, place any extra biscuits in an airtight container or a zip-top storage bag. Store at room temperature for up to 3 days.
  5. Make ahead: Instead of baking then freezing biscuits, try mixing the dough, cutting into rounds, then freeze the unbaked biscuits individually on a tray or baking sheet for quick carbs any day of the week. Once frozen solid, transfer the biscuits to a freezer-safe container or a zip-top storage bag and freeze for up to a month. When you’re ready, place the prepared frozen biscuits on baking sheet lined with parchment paper or a silicone mat. Cook at 450 degrees for 13 to 17 minutes.
  6. Biscuit recipe ideas: Besides using them as dinner side dish, these easy biscuits are excellent as the base of Biscuits and Gravy, or Eggs Benedict, or on top of Chicken Pot Pie Soup. They also make a fantastic base for Strawberry Shortcake.

Nutrition

Serving: 1biscuitCalories: 148kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 64mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 249IUCalcium: 15mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. I am not a baker per se, but I made these simple biscuits and they were divine!!! My husband really raved and I thought they were delicious and oh so easy!! Thank you for my new “go to” recipe!5 stars

  2. I measured my all purpose flour and sifted together the baking powder and salt per your instructions for self rising. I had to add 1/4c more milk to get it to cone together. Is that sound right or did I do something incorrectly?4 stars

    1. Hi Terry, I’m glad you were able to adjust the recipe. It’s likely that there may have been too much flour on the surface if you noticed it while rolling out the dough, or the flour that you measured out was compacted. I like to “fluff” my flour some before scooping it out of the container. Hope this helps! – Meggan

  3. These were delicious but mine didn’t rise very much and was more like a crispy pie crust. I used heavy whipping cream instead of milk and it took more than the 6 T. They also took longer in the oven. I will try again with milk to see they come out flakier but truly I love these crispy biscuits with sausage gravy, I’m afraid I won’t be able to replicate whatever I did. Thank you.5 stars

    1. Hi Rilla, glad you liked them! It’s likely because heavy whipping cream has a higher fat content than regular milk. Hope you love them when you make them again! – Meggan

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