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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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 biscuits
Calories 148kcal


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


  • 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.



  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 12 flaky biscuits. You can absolutely double the ingredients called for in this homemade biscuit recipe to bake 24 biscuits, or triple for 36.
  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.


Serving: 1biscuit | Calories: 148kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 64mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Calcium: 15mg | Iron: 1mg