Trusted for the last 35 years, this easy homemade biscuit recipe is just 3 ingredients. Make these for dinner, shortcake, and all your favorite breakfast dishes! See recipe notes for make-ahead-and-freezer instructions.

When someone makes biscuits for 35 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 her recipe for biscuits.

Four stacked biscuits on a dark background.

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Even if I haven’t made this easy biscuit recipe for the last 35 years, I have certainly made the biscuits over 35 times in the past 2 months.

They were part of my culinary school final, plus they are dumb-easy and SO DELICIOUS.

One thing I love about this simple biscuit recipe is that it’s SCALEABLE. It’s more of a formula than a recipe.

How to Make Biscuits from Scratch

For every six biscuits you want to make, use these ingredients:

  • 1 cup self-rising flour
  • ¼ cup butter
  • 6 tablespoons milk

Want 12 biscuits? Double everything.

Want 18 biscuits? Triple everything.

One biscuit cut in half with butter on a white plate.

How do you make biscuits without baking powder?

Obviously the self-rising flour takes the place of all-purpose flour + baking powder + salt. That’s how you make biscuits without baking powder. (AP flour substitutions are in the recipe notes!)

How do you make biscuits without shortening?

If you want biscuits without shortening, these are perfect for you. I used butter. I love butter. You can also use an equal amount of shortening.

Besides using them as dinner bread, 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 FANTASTIC Strawberry Shortcake. You could even sprinkle a little sugar on top of the rounds before you bake them… as long as you don’t mind that fourth ingredient.

One biscuit with whipped cream and strawberries on a white plate.

Can you freeze homemade biscuits?

Yes! Some experts swear this is the secret to taller biscuits, but mine were about the same.

Mix up your dough, cut the rounds, and then freeze the un-baked biscuits individually on a tray or baking sheet. Once frozen solid, you can put them in a freezer-safe container for up to a month.

Bake them straight from the freezer! Add an extra 3 to 5 minutes to the baking time. The easiest biscuits just got easier!

Four stacked biscuits on a dark background.

3-Ingredient Homemade Biscuits

Trusted for the last 35 years, this homemade biscuit recipe is just 3 ingredients. Make these for dinner, shortcake, and all your favorite breakfast dishes!See recipe notes for freezer instructions.
5 from 33 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 12 biscuits
Course Side Dish
Cuisine American
Calories 152


  • 2 cups self-rising flour (see notes)
  • 1/2 cup butter cold, cut into pea-sized cubes
  • 3/4 cup milk


  • 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


  1. 2 cups all-purpose flour + 1 tablespoon baking powder + ½ teaspoon salt may be substituted for the self-rising flour.
  2. Shortening may be substituted for the butter.
  3. The biscuits may be made ahead and frozen, unbaked, up to a month in advance. Bake straight from the freezer adding 3 to 5 minutes to the baking time.


Calories: 152kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 22mgSodium: 75mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 261IUCalcium: 23mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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  1. Where have these been all my life? Threw them together quick to go with a pot of chili. So Easy and so good. Definitely a keeper. 5 stars

  2. Just tried your recipe, I used to make a lot of biscuits when I was younger, that was years ago. Thanks for adding the baking soda and salt, it’s a good idea when not using self rising flour. I told my husband, if he doesn’t bring home some biscuits I was gonna make some!5 stars

    1. combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. That is how you make self rising flour.

  3. Just made these w the help of my LO. Hands on. Thank you. Simple and delicious. Thank you for sharing this recipe. xx E5 stars

  4. Just made these. They are simple & delicious! Used them for sausage gravy & biscuits. Will definitely make again!5 stars

    1. Hi Paula, that’s so great to hear! Thank you so much. I’ve been meaning to make them for biscuits and gravy too. That’s my favorite thing! I really appreciate that you took the time to come back and leave a comment. Have a lovely weekend! Take care.