3-Ingredient Homemade Biscuits

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.

3 Ingredient Homemade Biscuits - A photo of four stacked biscuits on a dark background - click photo for full written recipe

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.

3 Ingredient Homemade Biscuits - A photo of one biscuit cut in half with butter on a white plate - click photo for full written recipe

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.

3 Ingredient Homemade Biscuits - A photo of one biscuit with whipped cream and strawberries on a white plate - click photo for full written recipe

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!

Save these Homemade Biscuits to your “Bread” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

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!
5 from 8 votes

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.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 biscuits
Calories 151 kcal


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


  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.

  2. 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. 

  3. Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.

  4. Turn the dough out on to a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky. 

  5. 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.

  6. Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.

Recipe Notes

  1. 2 cups all-purpose flour + 1 tablespoon baking powder + 1/2 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.

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  1. Made these for breakfast and they were DELICIOUS! Just topped it with butter and honey.

  2. They look fabulous, my boys will love them!

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

    • 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.

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

  5. Just made these and they’re delicious! This will be my go-to biscuit recipe from now on. Thank you! 

  6. If subbing AP in place of self rising, would you also need to add more milk?

  7. 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!

  8. 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. 

  9. My most favorite biscuits! Thanks for the easy recipe!

  10. THAnks for recipe added vannila to it to see how they turn out hopefully there delicious 😋 

  11. I have always had a hard time with my biscuits being rock hard can’t wait to try them.

  12. I had to substitute 1 cup of cornmeal mix for the 2nd cup self rising flour. Turned out ok. Was a little crumbly and gritty because of the cornmeal but will definitely use this recipe again, thanks!!

  13. I just want a easy biscuit recipe so I can make biscuit

    • Hi Hayley! I hope you try these and I hope you love them! I think this is just the recipe you’re looking for if you want easy! :D

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