Easy 3 Ingredient Self-Rising Flour Biscuits
Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk!

OVERVIEW
- Skill Level: Beginner
- Technique Used: The Biscuit Mixing Method
This easy biscuit recipe only calls for 3 ingredients. That’s it! Salted butter is cut into self-rising flour before being mixed with milk or buttermilk. And just like that, you have a buttery biscuit dough ready to hit the oven!
This type of biscuit is also called a “drop biscuit” meaning that you do not roll and cut them out. Simply scoop them into a pan and bake.
Ingredients in Self-Rising Flour Biscuits
Self-Rising Flour
The key ingredient in these super easy drop biscuits is self-rising flour. If you read my post last week about self-rising flour, then you know that self-rising flour combines three ingredients into one: all-purpose flour, baking powder, and salt. This is the reason this recipe has so few ingredients.
The chemical leavening ingredient, baking powder, in the self-rising flour is what helps the biscuits to rise. The salt in the self-rising flour helps to flavor the biscuit but also helps to strengthen the gluten structure.
If you do not have self-rising flour on hand you can still make these biscuits. All you need to do is to replace the self-rising flour with all-purpose flour, baking powder, and salt. See the notes section of the recipe for the exact quantities.
Baking Tip: Every cup of self-rising flour contains roughly the equivalent of 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
Salted Butter
In order to keep this recipe as simple as possible with very few ingredients, salted butter is used. The only difference between salted butter and unsalted butter is the addition of salt.
While the self-rising flour does have salt in it, there really isn’t enough to flavor these biscuits properly. Salted butter will do the trick to finish flavoring the biscuits.
If you do not have salted butter on hand, no problem! You will just need to add additional salt into your dough. *See the notes section of the recipe for the exact quantity.
Baking Tip: Every stick (113 grams, 4 ounces) of butter contains roughly the equivalent of ¼ teaspoon of salt.
Milk or Buttermilk
These self-rising flour biscuits can easily be made as plain biscuits or buttermilk biscuits. Both kinds of milk will work!
Because buttermilk is cultured, it has an acidic quality to it. I personally love the tang that buttermilk brings to biscuits.
If you do not have any on hand or do not prefer buttermilk you can definitely use any other kind of milk. Skim milk will produce a biscuit that is less rich in flavor, while biscuits made with whole milk will taste heartier.
You could also use a non-dairy milk if you prefer, just be aware that it will alter the flavor.
Baking Tip: If you want your biscuits to have the tang of buttermilk but you do not have any on hand, you can easily make a substitute!
Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. Stir and let stand for 5 minutes before adding it to your dough.
Tips for Success in Making Fluffy Self-Rising Flour Biscuits
Measure Your Flour Properly
Probably one of the most common baking errors is the way in which flour is measured. Because most Americans measure by volume (using a measuring cup instead of a scale) to measure their ingredients, it is so easy to accidentally pack too much into the measuring cup.
The most accurate way to measure your flour would be to use a scale. If you are serious about baking it might be worth the small investment of a basic kitchen scale to very accurately measure your ingredients.
If you are going to measure by volume, ensure that it is done accurately. The proper way to measure flour by volume is to fluff the flour up with a spoon or a whisk before measuring, lightly spoon it into the measuring cup without packing it down and level it off.
Use Very Cold Butter & Milk
In addition to the baking powder, the steam created when the water in the butter and the milk start to evaporate is what really helps the biscuits to rise. Using cold butter and milk is key to get rapid evaporation and steam once the biscuits hit the oven.
Baking Tip: When making a recipe that calls for cold ingredients, leave them in the refrigerator until right before you need to add them.
Mix as Little as Possible
Once the milk is added into the flour mixture and stirred, the gluten structure starts forming immediately. Gluten is necessary to hold the structure of these biscuits, but you want to control how much it develops. The more the gluten structure develops, the tougher the biscuits get.
You want to stir the milk into the flour mixture just until it is combined. This will only take about 10-15 seconds of stirring. Then stop! The mixture will look lumpy but that’s okay. You are going to have super light and fluffy biscuits!
Be Patient & Don’t Peek!
Once your biscuits go into your hot oven, you want to leave the door shut for at least the first half of the baking time, and preferably longer. It’s hard not to peek, but RESIST! With the oven door shut, the steam will be trapped inside and your biscuits will get a better rise.
I always say that cook time is just a guideline. Every oven is different and things like climate and elevation can change bake times. You can peek at them during the last bit of bake time to decide if you want to pull them out early or leave them in a little longer.
Try this easy biscuit recipe with my classic sausage gravy!
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other delicious biscuit recipes!
Easy 3 Ingredient Self-Rising Flour Biscuits
Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk!
Ingredients
- 270 grams (2 ¼ cups) self-rising flour, see notes for substitution
- 113 grams (½ cup, 1 stick) very cold salted butter, see notes for substitution
- 175-292 grams (¾ cup - 1 ¼ cups) milk or buttermilk, see notes for substitution
Instructions
Prep:
- Position an oven rack to the center position and preheat to 450°F/230°C.
- Spray non-stick spray or melt a pat of butter into a cast-iron skillet or line a sheet pan with parchment paper.
- Cut up the salted butter (113 grams/ ½ cup) into small pieces and put it back in the refrigerator to stay cold. Measure out the rest of the ingredients.
Make the Biscuits:
- Place the self-rising flour (270 grams/ 2 ¼ cups) in a large mixing bowl.
- Add the cold salted butter to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
- Add the cold milk or buttermilk starting with the smaller amount listed (175 grams/ ¾ cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky. Add more milk as needed to bring the consistency to a very thick batter. You want it thin enough that it could not be rolled out like a dough but still very thick.
- Using a 2 ounce scoop or a ¼ cup measuring cup, scoop out your biscuits into the cast iron skillet or onto a sheet pan lined with parchment paper.
- Bake for 14-18 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
- Brush biscuits with melted butter and sprinkle with flaky salt if desired.
- Biscuits are best eaten fresh but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days. Alternatively, you can freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.
Notes
- If you do not have self-rising flour, substitute it with all-purpose flour, baking powder, and salt. Measure out 270 grams (2 ¼ cups) all-purpose flour, 10 grams (1 tablespoon) baking powder, and ½ teaspoon of salt. Whisk the ingredients together in a large mixing bowl before adding the butter.
- If you do not have salted butter, substitute it with unsalted butter and salt. Add ¼ teaspoon of salt to the self-rising flour and whisk it together before adding in the unsalted butter.
- This recipe works well with regular milk and buttermilk. Buttermilk will give your biscuits more of a tangy flavor. You can use any variety of milk you have on hand: skim, 1%, 2% or whole. Whole milk will give the biscuits a richer flavor. You can also use non-dairy milk if you prefer.
- Buttermilk Substitute: If you want your biscuits to have the tang of buttermilk but you do not have any on hand, you can easily make a substitute. Put 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and add milk to the cup until it measures 1 cup. Stir and let stand for 5 minutes before adding it to your dough.
- To make these biscuits gluten free: You can use any all-purpose gluten free baking blend in combination with 1 tablespoon baking powder, and ½ teaspoon of salt. Whisk the ingredients together in a large mixing bowl before adding the butter.
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259 Comments on “Easy 3 Ingredient Self-Rising Flour Biscuits”
These were quick, easy and very good!
My biscuits were a little crumbly, what should I do different next time?
They probably need a little more buttermilk. I would add in another splash next time.
I love your blog and recipes! Your explanations with the “whys and how’s” of the science are great for me.
I’m a pretty good southern cook, but I couldn’t make a biscuit to save my soul!
I made these; they were perfect! I also made your cornbread recipe… wonderful!!!
Keep up the awesomeness!
Thank you!!! ❤️
Wonderful, I’m so glad you like my site!
Am I going to gain weight now that I have the power to make perfect biscuits? I will be eating them with every meal! lol
Ha! It’s a bittersweet power to have!
Absolutely the best homemade biscuits I’ve ever made. Easy and delicious. Definitely making these again
So glad you like them!
I made these for my grandmother’s birthday breakfast this morning. Came together quick and everyone loved them! 450 was a little hot in my oven, so I reduced to 425 as the biscuits were browning too quickly.
So glad everyone liked them!
This was my first time making homemade biscuits. When they came out they was flat and very crumbling. What did I do wrong?
Hi, I’m so sorry that happened! Did you use self-rising flour or another type? Self-rising flour includes baking baking powder which is necessary for the biscuits to rise.
Hello. I made the drop biscuits and they had a good taste but they turned out pretty flat and spread out. What did I do wrong.? Thanks so much
I suspect your butter was too warm when going into the oven. Make sure it’s very cold when cutting it into the flour. You can throw the biscuits into the fridge for a few minutes before baking to prevent spreading.
Can sugar be added to the dough for a little sweetness?
Sure! Check out my scone recipes, they contain a bit of sugar.
Can’t wait to try this recipe. Love all you extra baking helpful hints. Cold butter, measuring flour, homemade buttermilk and self-rising flour..etc
Thanks so much! I hope you enjoy them!
I made the drop biscuits and they were awsome!! Next I’m going to add cheese and garlic and have them with spaghetti one night!
Thank you!!
Perfect! That sounds delicious!
Thank U this 3 -ingredient Biscuit Recipe is my go to recipe for Life i Changed 1 thing. By making sure the Butter is Hard(placing in freezer 15min) & using a Grater instead of cutting. I my Biscuits
Great idea!
I used your recipe exact I thought but my biscuits came out beautiful brown but flat(that’s how i like them) but gummy on the inside. What did i do wrong
Can I put cooked sausage n cheese in them
Absolutely!
I am on my way to my kitchen to try these biscuits!! I have rolled out biscuits with my hands after being taught by my grandmother 40 years ago. I am now single but occasionally want a hot biscuit. These seems so easy after getting flour all over (literally) my kitchen for years!! Here I go!!!
You can also try Drop Biscuits! Instead of rolling and cutting out the biscuits you just drop the batter into a mound then bake!
Just made these for my grandkids. I got 7 biscuits. I believe these are the best biscuits I have ever made. Light, fluffy and quick & easy to make! Grandkids loved them. Definitely saving this recipe!
Glad they liked them!
Made this morning, they were good but stuck to pan. First time I have ever made homemade biscuits ever.
Should I have greased the pan and should I have flattened them a little in the pan. Oh, I used cast iron pan.
✨✨
My biscuits will not rise
I’m lactose intolerant so I used country crock plant butter – and soy milk… best. biscuits. I’ve EVER HAD!!!!
Thanks for sharing!
Just remarkable! But one question, can you also add a little extra powder to your ingredients even if it’s self-rising flour already??? What will the outcome be?
Thank you so much for this recipe. I am 49 years old and I’m pretty country and have watched biscuits being made quite a bit when I was little. My first biscuits I made myself long ago were awful. I throwed them out and my outside dog about choked on one. I never wanted to try anymore. This is my first bicuits technically… They were delicious and my family has me making more!
Hugs and smiles always!!
Wonderful! I’m so glad you enjoyed them!
I’m so bummed mine turned out tasting like baking soda and cooked way too fast and appeared crumbly. I must have done something wrong! I had to use the rising flour substitute and only did the 1 tbsp of baking soda. Maybe will try again! Your’s look amazing!
Did you weigh your flour? The self-rising flour substitute calls for 1 tablespoon of baking POWDER not soda. Did you use baking soda?
OMG so good n EZ!!
The top was a little crumbly, but the center was good. Did I bake them too long???
Glad you like them! Or maybe your oven is too hot? Were they over-browned? You can throw a piece of aluminum foil over the top once they get dark but need to keep baking.
I have been on a 40 year search for the buttermilk biscuits my grandmother used to make in what I’m told was a brown paper bag. Even as a small child I knew they were amazing. No one in the family bothered to get her recipe.
These biscuits ended my epic buttermilk biscuit journey. I love the crunchy bits and the first bite always takes me right back to those paper bag biscuits. My journey has come to it’s successful conclusion. Thank you!!
These were the best ever!! I saw where the dough could be frozen and cooked later. Any recommendations on how to best freeze the dough??
P
These are my “Go to Biscuits”!!! They are absolutely wonderful every time! I have give this recipe to my three girls and my oldest grandson! I make these up, put them in a ziplock bag and we can have light and fluffy biscuits anytime. We just heat them up in our toaster oven and they are just like fresh baked! Thank you so much for such a wonderful recipe!
You’re so welcome!
Is it OK to use milk that has turned or expired for these biscuits?
Hi, I wouldn’t risk it. Buttermilk is not the same as expired/soured milk.
Thanks!
Fixing to make biscuits 2ith homemade buttermilk! We’ll see.
Enjoy!
These are the BEST biscuits ever – and best I’ve ever made by far lol! THANK YOU – especially for all of your baking insight & notes! Love this!
Thanks so much for sharing! I’m so glad you enjoy them!
This is my new go to biscuit recipe!!!
The only thing I do differently is stick the butter in the freezer and grate it. This makes incorporating the butter sooooo much easier. The grated butter goes back in the freezer for a bit, just to make sure it is nice and cold. I get fluffy, buttery biscuits every time! My kids are going to be required to know how to make this recipe. Everyone should be able to whip up a pan of biscuits in a pinch.
Great simple recipe! I used a tablespoon of white vinegar with 2% milk with 1 1/4 cups and they came out perfect. I think the other trick is only mixing until the flour is absorbed and not over-mixing, leaving the batter clumpy.
Exactly! Thanks for sharing!
So dang good! Turned out perfectly with one cup of whole milk.
Awesome!
I want to congratulate you on this highly reputable website that helps everyone’s lives and make our cooking easier and much more tastier! Best Wishes to YOU for the New Year❤️
Thank you so much for your kind words!
Wonderful! So easy and I’m going to have to resist the urge to make them every other day.
How do you make cornbread that does not crumble
Great recipe, very easy to follow. The biscuits turned out fluffy and declicous.
I live in South Central Texas and my biscuits have been in the oven in s cast iron skillet for 226 minutes and counting and still aren’t browning. Any thoughts on this?
Hi, are the biscuits cooked in the center? If they’re baking up well but aren’t browning, you can brush on melted butter to give them a golden color.
My mother in law passed and used to make drop biscuits for my husband. I’m from the north and learning how to make biscuits in general. I made those for him and he almost jumped in the air-they were perfect and exactly how she made them. Thank you for sharing this forever-go-to-recipe!
These are the best I have ever made even 3 days later they were still fresh and soft. I freeze my butter for 10 min and use my shredder, so much easier
Has anyone made these with shredded cheddar cheese?
Can you use baking soda