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. Scroll down for a video tutorial!
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.
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
- 1/4 cup butter
- 3 tablespoons milk
Want 12 biscuits? Double everything.
Want 18 biscuits? Triple everything.
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.
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.
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!
3-Ingredient Homemade Biscuits
- 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 on to 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 uncut dough and continue rolling and cutting biscuits.
- Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.
- 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt may be substituted for the self-rising flour.
- Shortening may be substituted for the butter.
- 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.