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.
4.89 from 70 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 12 biscuits
Course Side Dish
Cuisine American
Calories 148

Ingredients 

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

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 6 flaky biscuits. You can absolutely double the ingredients called for in this homemade biscuit recipe to bake 12 biscuits, or triple for 18.
  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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Meggan Hill

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Comments

  1. Follow directions that came out a little dry, so I just added a tad bit more milk. I also added coriander love it in my biscuits. They turned out great for gravy

  2. Recipe notes says recipe makes 6 but other areas of the post refers to a yield of 12? How many does this recipe make?

  3. Absolutely the worst biscuit recipe out there. I tried twice just incase it was my mistake the first time. My third time was a charm, with increasing the amount of milk. Someone really needs to remake this recipe if they’re truly supportive of the tried and tested. Yes, I used self rising flour and carefully measured ingredients. Recipe would be okay for biscuits and gravy when smothering their dryness but don’t expect these to be yummy stand alone dinner biscuits.1 star

    1. Hi Debra, I’m so sorry your biscuits came out dry for you. I wonder when rolling out the biscuits the first two times, if there may have been too much flour on the flat surface. I’m happy you were able to change the recipe to your liking. Thank you for the feedback, I’m adding this to my list to retest. Sorry again. – Meggan

    1. Hi there Aurora, I’m sorry your biscuits didn’t rise! It sounds like there was an issue with your flour, did you use self-rising flour? Sorry again! – Meggan

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