3-Ingredient Homemade Biscuits

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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. Sometimes it might just be the best biscuit recipe around, and the most important thing is getting your hands on it!

This easy recipe means you can have fresh bread on the table – fast. Whether you need biscuits for breakfast, lunch, or dinner, you can have 8 piping-hot biscuits in about 15 minutes.

Recipe ingredients

Ingredients for 3-ingredient biscuits.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

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 of all-purpose flour with 1 tablespoon baking powder (not baking soda) 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. I tend to keep salted butter on hand (and I prefer the taste) so that’s what I use here, but unsalted butter is fine too.

Step-by-step instructions

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat. To mix the dry ingredients, in a large mixing bowl, combine 2 cups self-rising flour and ½ cup cold butter (cut into small cubes). Using a pastry blender, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed. This is what creates all those flaky layers inside the biscuits!
Making biscuit dough in a bowl.
  1. To the flour mixture, add 6 tablespoons of milk (whole milk or heavy cream both work too) and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time. If the dough is dry, add more milk 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. Using a rolling pin, roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. (I usually roll the dough into a circle, but a rectangle is fine too). 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. Cool on a wire rack. Brush with melted butter or enjoy with your favorite spread (honey butter is a favorite flavor of mine, but orange marmalade or apple butter are delicious, too!).
Biscuits on a sheet tray after baking.

Recipe tips and variations

  • Yield: This recipe makes 8 flaky biscuits. You can absolutely cut the recipe in half for a small batch of 4, or double the recipe to make 16.
  • Storage: Place any extra biscuits in an airtight container or a zip-top storage bag. Store at room temperature for up to 3 days.
  • Freezer: 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 a baking sheet lined with parchment paper or a silicone mat. Cook at 450 degrees for 13 to 17 minutes.
  • Buttermilk: In certain circles, biscuits aren’t really biscuits unless they are made with buttermilk. My recipe for Buttermilk Biscuits is a little more involved than this 3-ingredient version, but it’s always worth the effort!
  • Biscuits and Gravy: One of the best ways to enjoy flaky homemade biscuits is with a thick ladle of sausage gravy on top.
  • Beer Bread: This Beer Bread Recipe is a yeast-free quick bread leavened with baking powder and beer or any other carbonated beverage like clear soda, ginger ale, or sparkling water. It’s soft and delicious, perfect with butter or creamy dips and spreads.
A basket of homemade biscuits.

Put your biscuits to work

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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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 biscuits
Course Side Dish
Cuisine American
Calories 221
4.98 from 390 votes

Equipment

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. If the dough is dry, add more milk 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 8 flaky biscuits. You can absolutely double the ingredients called for in this homemade biscuit recipe to bake 16 biscuits, or triple for 24.
  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.

Nutrition

Serving: 1 biscuitCalories: 221kcalCarbohydrates: 23gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 96mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 373IUCalcium: 22mgIron: 0.3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. These are SO delicious! I did not use cold butter but they still turned out so soft and good!
    I used the alternative of 1 TBS baking powder since I don’t have self-rising flour but I didn’t add salt.
    Thank you for the recipe, these are SO good and delicious.5 stars

  2. These are delicious and I could eat them all day I adore this recipe I can’t get enough and neither can my son5 stars

  3. I don’t know what I did wrong. But I had to use a lot more milk than 6 tablespoons. It was more like 1/2 cup. I got tired of putting the milk in a tablespoon at a time after the 6 that it called for.
    I’m getting ready to put them in the oven now. I will let you know how they taste.

  4. I made a few changes because I try to eat vegan as much as I can. Used vegan butter and unsweetened oat milk. Also, didn’t have self rising flour, so used all purpose and baking powder as suggested.
    I also was only making these for me, so couldn’t be bothered with cutting them all pretty, just split the dough in half and flattened into my small cast iron pan. Froze the other half of the dough for another time. They came out wonderfully!!! Very tasty and looked decent too!!! Thank you for this recipe!5 stars

    1. You’re so welcome, Tammy! I’m so happy that you were able to adjust the recipe and loved them! – Meggan

  5. Thank you for sharing this recipe! Nice to not need special ingredients. Quick & easy to make…and beyond delicious! :*)5 stars

  6. Oh. My. Gosh… I cannot praise the simplicity and fantastic result of this recipe enough.

    My husband said these absolutely beat his favorite premade or restaurant biscuit. I am HOOKED. I kept everything nice and cold prior to the biscuits going into the oven. The result was *chef’s kiss* perfection.

    1. Thank you so much, Amanda! I’m so happy they were a hit with your husband! Take care! – Meggan

  7. What’s not to like?! Simple ingredients, easy to actually mix and make and the results are great! A tasty, basic but delicious biscuit!

  8. I put in all the dry ingredients, but what’s next? Do I put in some milk or water? If so, how much? At what temp do I set the oven? It doesn’t say!

    1. Hi John, I’m so sorry for the confusion. I think you might have missed the recipe itself in the post. You can see the amounts by clicking the “Jump to Recipe” button near the top of the page, clicking “3-Ingredient Homemade Biscuits” in the Table of Contents, clicking the link below the photo of the ingredients, or scrolling down the page until you reach the full recipe above the box where you were able to leave your comment. The oven should be preheating at 450 degrees. Take care, John! – Meggan

  9. I like the 3 ingredient recipe, I did use all purpose flour and backing powder and salt. They rose very nicely. I’ve made these twice and no way is 6 tablespoons enough milk, even 8 tablespoons wasn’t enough. Not sure how your 6 T. to 2 cups flour works for you? But I did finally get enough milk to work in the dough and they were soooooo good.4 stars

  10. Tried this recipe for the second time while cooking breakfast for my nieces and nephews and they loved the biscuits.5 stars

  11. Added baking powder and salt to all purpose flour. Followed recipe to a T. Did not turn out right. Had to add more milk because dough didn’t form after 6 tablespoons of milk. Biscuits were hard and did not rise much.1 star

    1. Hi Hollie, thank you for writing. I’m sorry they didn’t come out right. Sometimes more milk is needed to have the dough come together properly. That’s why it is noted in the post and in step 2 of the recipe itself. If they did not rise, I suggest checking the freshness date on your baking powder, and ensuring not to overwork the dough. Sorry again, I hope your next batch is perfect. – Meggan

    1. Hi Leonard, congratulations on making your first batch of biscuits! I’m happy they were flaky and tasty. Biscuits can become flat if the butter isn’t cold enough or the oven isn’t hot enough. I would make sure to chill the butter well, and use an oven thermometer to make sure your oven is at the correct temperature. Also, make sure to not work the dough too much, and when cutting them, use a straight up-and-down motion rather than twisting the cutter. I hope this helps for the next batch! Please write again with any more questions! – Meggan

  12. In the oven as I’m typing. Had to follow the notes on making the self rising flour. No problem. Had to add quite a bit more milk than the 6 tablespoons it calls for. I will post this after I pull ’em in a few minutes.

    Well they look good. I made them to small so they cooked wierd. Like to done on the bottom and not quite ready on the top’ Ill try again in a few days.

    Thanks for sharing the recipe.

  13. Quick easy and tasty recipe. My biscuits did not rise the way I expected they would have. I followed the note for making self rising flour.
    I wonder what I may have done wrong. The biscuits have a great taste and texture I will make them again. Any tips you could offer would be really appreciated.5 stars

    1. Hi Todd, thank you for writing, I’m sorry they didn’t rise as well as they could have. My first thought would be to check the baking powder to make sure it is fresh, since it can become less active over time. (I usually date mine when I open it just to keep tabs on how old it is.). Other than that, I would make sure to not handle the dough too much, since overworking it will result in less rising, and to make sure to use a downward straight motion when cutting them, since twisting can seal the edges off and they won’t rise as well. I hope your next batch is wonderful! Take care! – Meggan

  14. My mama-n-law has dementia and Alzheimer’s. Hopefully these biscuits turn out good. If not I pray she doesn’t remember. Not a laughing matter I know, but we have to find humor elsewhere we can!

    Thanks ❤️! Mel

  15. Made the recipe for 4 biscuits since there are only two of us. Finally, finally baked a batch of biscuits that are light, fluffy, and tasty! I had to add a little more than the 3 tablespoons of milk but the recipe said that could be a possibility. I will look no further for the “perfect” recipe!5 stars

  16. T this is really simple and makes really great biscuit. It had a tad bit too much salt for me so I decreased it by half and was superb for a quick and easy biscuit.

  17. Oh yeah, I served them for breakfast this morning and NOT ONE person complained. They were too busy eating them lol ;)

  18. I made these this morning. They were a little hard BUT, I had added a little more flour when rolling them out. I did not roll with rolling pin, I rolled them with my hands. I also had to use an air fryer so I think these reasons are why they were a little hard & crumbly. I added melted butter on top to soften them some. I WILL USE this recipe again. Thank you for sharing it.

  19. I’m not a big biscuit fan. But these are the best ever. I even used powdered milk, because I’m allergic to milk. Crusty on the outside fluffy and buttery on the inside. Awesome. Thank you from someone who is allergic to everything. 🥰5 stars

    1. Hi Tracey, you’re welcome, and thank you for writing in! I’m so glad they turned out great with using powdered milk. Take care! – Meggan

    1. Hi Judy, I’m sorry your biscuits didn’t turn out well. 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. Otherwise, the dough may have been over worked or over kneaded. I hope you try this recipe again with better success. Take care and sorry again! – Meggan

  20. These turned out amazing but I’m super confused because I followed the recipe exactly and only got six biscuits. I mean, they are delicious, so I’m not mad about it. Lol but why?

    1. Hi Cindy, I’m so glad you loved them! The recipe could have yielded less biscuits for a couple reasons, your biscuit cutter may be larger than 2-inches or 3-inches in diameter, the dough was rolled thicker than 1/2-inch, the uncut dough wasn’t rolled back out for more biscuits, or the slider under servings in the recipe cards was moved to “6” which would halve the recipe. I hope this helps! Take care! – Meggan

    1. Delicious suggestion, Heather! I’m adding this to my list to try. I appreciate you writing! – Meggan

  21. These biscuits were very easy to make and tasted great. The instructions were clear and easy to follow. I used them for strawberry shortcakes so I added a little sugar to the dry ingredients.5 stars

  22. Yum! They came out flaky and moist…with layers you could pull apart. Not much flavor besides dough. Maybe I’ll try adding my own to the dough, like garlic and shredded cheese next time. Or, make as recipe states then top with your favorite jelly or preserves.5 stars

    1. Glad you loved them! I hope you have fun and enjoy experimenting with your own flavors! – Meggan

  23. Can’t wait to try the biscuit receipe! It looks too easy! Appreciate the self rising ingredients so I don’t have to purchase a separate bag.

  24. I don’t see how much butter to use. I look at another recipe that states 6 tbsp. I hope that right as I’m trying your recipe for the simplicity. Would you please adjust the ingredients in your recipe please? Thank you & here goes my first try.

    1. Hi Moí, thank you for your comment. I checked the recipe, the amount of butter is listed in the post and in the recipe card. It’s 1/2 cup. I hope they came out well! – Meggan

  25. Great recipe. Not super flavorful. However does the trick in a pinch without baking powder. Thanks for the recipe! Made homemade gravy to go with it!4 stars

  26. Megan,
    There is still an error in this recipe. The amount of mild that is required is incorrect. You list 6 Tablespoons of milk but when you switch to metric, is indicates 183 ml of milk which is 12.2 Tablespoons of milk. I made this recipe last night and started with the US Customary amount of 6 Tablespoons and this amount was not even close. I added another 5 Tablespoons of milk in order to get it to the proper dough consistency. I believe that the proper amount of milk required for this recipe is, indeed, 10 – 11 Tablespoons of Milk. Other than that, these biscuits came out GREAT. Very flavorful with a good rise and very moist.

    1. Hi Greg, thank you for the feedback. I’ll look into it. Thank you again and take care! – Meggan

    2. I agree with this. The first time i made them with 6 tbps they were very dry. This time with 11 tbsp the dough is perfect!

  27. Mine came out too stiff and dry. We are in Florida and it may make a difference. I had to add Tablespoon after Tablespoon more milk. Finally it was a soft dough. Sticky but pliable. I kneaded it and popped it into a 450 degree oven as directed and the biscuits were great.

    1. I made these last night and had to use about 11 Tablespoons of Milk. If you use the toggle switch in the online version and change it from US Customary to Metric, you will see that it calls for 183 ml of milk which translates to 12.2 Tablespoons. I did find that this was a little too much. It came out to about 11 Tablespoons of milk to make the dough the proper consistency.5 stars

  28. I didn’t have milk so I had to use Caramel Almond Milk Coffee creamer. I also didn’t have parchment paper or rubber mat so I put olive oil on my cookie sheet. Despite these substitutions, these were so easy to make and they taste delicious. I’ll definitely make these again. I can’t wait to taste how they come out with real milk! Thank you for the recipe.

    1. You’re so welcome, Deborah! I’m so happy they worked out! I was worried as I began reading your comment. I hope you love them when you try it again! – Meggan

  29. 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

  30. 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

  31. 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

  32. I followed the recipe to the letter. The biscuits didn’t rise, they were a little flaky and tasted bland. What could I have done wrong?

    1. Hi Jimmy, sorry they didn’t rise. Biscuits can become flat if the butter isn’t cold enough or the oven isn’t hot enough. I would make sure to chill the butter well, and use an oven thermometer to make sure your oven is at the correct temperature. I hope this helps for the next time you make these! – Meggan

  33. Made these the other day and OMG I Really can make biscuits now. 6 Tbsp milk wasn’t enough to mix all the flour mixture so ended up using about 11 but the biscuits tripled in size. Hubby was pleased as all the other recipes I’ve tried were a big fail for me. Thanks for sharing yours with us.

    1. Hi Rena, I’m sorry they didn’t turn out right. Usually biscuits become flat if the butter isn’t cold enough or the oven isn’t hot enough. I would make sure to chill the butter, and use an oven thermometer to make sure your oven is at the correct temperature. I hope this helps! Take care – Meggan

  34. 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

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

    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

  36. Excellent biscuits! I am not a good baker and this recipe worked for me. Minimum kneading, short preparation and the suggestion of regular flour with baking powder works.5 stars

  37. Fast, easy, forgiving and delicious. A keeper!

    Only things I do differently is after adding the cold, diced butter to the flour mixture, I quickly mash the pieces between my thumb and forefinger, and then give it a quick stir with my hand. I mix everything in the bowl and knead it using a bowl scraper. I’m not keen on rolling and cutting – lazy.

    I weigh the dough, divide into 6 or 8 equal portions, as desired, quickly form into balls, flatten them a bit then plop them onto the prepared pan. The ideas is to not melt the smashed butter pieces. I only make them for “Chicken, gravy and biscuits” so “plop” biscuits are fine for us. :-))5 stars

    1. Hi Celina, I’m sorry you’re having a hard time seeing the ingredient amounts. Did you scroll down to the recipe card? It calls for 2 cups self-rising flour , 1/2 cup cold butter and 6 tablespoons milk. – Meggan

  38. My daughter loved them, soft and very tasty. Very simple I will definitely fix them again. Thank you so much for the recipe.5 stars

  39. Hello, want to try this biscuit recipe, but confused about the yield. Recipe says 12, picture shows 8 and Note #3 – Yield states 6. Could you please clarify? Thank you!

    1. Hi Carrie, I haven’t tried this myself but in looking into it, I’m not sure the biscuits will come out the same. They may be denser and possibly hard since the flour lacks gluten to trap the air bubbles. – Meggan

  40. Nice simple biscuit recipe. However, I think there may be a small error in your recipe text. You say 3 tablespoons milk for 6 biscuits, and then go on in your recipe for 12 biscuits to say 3/4 cup milk which is way more than double. 6 tablespoons is more like 1/3 cup.

    1. Hi Tracy, thanks for pointing it out! It is absolutely an error, it should be 6 tablespoons. Thank you for taking the time to let me know, so I can fix it. :) – Meggan

  41. I loved how easy this recipe is! They tasted just like store bought! I used the self rising flour because that is what ik had on hand, milk and margarine. They still came out deliciois5 stars

  42. Amazing.
    Made these on a late-night baking whim. I added some cinnamon, then sprinkled brown sugar on top before baking. I stubbed my toe while eating one because I was too busy thinking about how good they tasted to watch where I was going.
    Thank you for sharing the recipe :)5 stars

    1. It soo good thx for the good Recipei spilled my drink on my phone cause they where so googd5 stars

  43. ive made them but before i put them in to bake i put chocolate inside and some sprinkles on the top
    #

  44. Hi, never made biscuits in my life. These are great and simple. Will make these forever with my fam. ❤️🥰

    1. Hi Brandi, I’m not really sure? Interesting idea? I can test it in February. I’ll post my findings! Thanks. -Meggan

  45. Thank you … Tried them…. Love them…. An they where sooooo easy to make….. Made them with sausage gravy…. Ummm ummm good .

  46. Wonderful wonderful wonderful… thanks so much for the recipe I’ve never made biscuits before…I wanted to share a picture of my biscuits, don’t know how5 stars

    1. Hi Mary, thank you so much! I wish there was a way to let people post pictures in the comments. I haven’t figured that out yet. You’re so kind to offer to do so. I’m just glad you liked the biscuits! Thanks a lot. -Meggan

  47. I made these and they turned put delicious!! I folded dough over a few time to make a Hugh flakey biscuit .. It was moist .. Thanks for sharing your recipe
    Lisa5 stars

  48. Hi what a easy biscuit that i will definitely try, may i know why dont u use sugar, so how a bout the taste without sugar

  49. I made these but I didn’t have butter or milk. What I did have was shortening and sour cream. I used 1/2 cup shortening and 1/2cup sour cream. Mixed acording recipe. Added 3 Tbsp water at first
    Still not right texture. Then I added 2 additional Tbsp
    of water. Biscuits were light and fluffy5 stars

    1. 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

  50. 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!!5 stars

  51. 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

  52. 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.

  53. 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

  54. 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.

  55. 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

  56. Hi Sam, sorry you didn’t like this recipe. Without specifics of what you did, I’m afraid I can’t help you figure out what went wrong. Hope you find another recipe to your liking. – Meggan