Baker Bettie

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!

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!

These biscuits only have 3 ingredients in them. Yep. That’s it. Three!

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!

These are also “drop biscuits” meaning that you do not roll and cut them out. Just scoop them into a pan and bake! This means you also don’t get your counter all sticky and dirty with biscuit dough and flour.

Think they’re too good to be true?! They aren’t! I promise!

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 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 1/2 teaspoons of baking powder and 1/4 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 (4 oz) of butter contains roughly the equivalent of 1/4 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.

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!

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 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.

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.

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 Sausage Gravy Recipe with your biscuits!

Easy 3 Ingredient Self-Rising Flour Biscuits

Easy 3 Ingredient Self-Rising Flour Biscuits

Yield: 7-8 Biscuits
Prep Time: 8 minutes
Cook Time: 18 minutes
Total Time: 26 minutes

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

  • 2 1/4 cups (270) self-rising flour (see notes for substitution)
  • 1 stick (1/2 cup, 112 gr) salted butter, cold (see notes for substitution)
  • 3/4 cup - 1 1/4 cup (177-295 ml) milk or buttermilk, cold (see notes for substitution)

Instructions

  1. Preheat your oven to 450F (232 C)
  2. Measure out your flour by fluffing it up with a spoon, lightly spooning it into your measuring cup being careful not to pack it down, and level it off. Or use a scale to measure by weight. Place in a large mixing bowl.
  3. Cut your cold butter into small chunks and add it into your flour. Using a pastry cutter or a fork, cut the butter into the flour until it is the texture of coarse meal.
  4. Add about 3/4 cup of the cold milk into your flour and butter mixture and stir using a spoon or rubber spatula, not a whisk, just until the flour is incorporated, about 10-15 seconds. 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. See the video above for the right consistency. I usually need 1 cup, but you may need a little more or a little less. Do not over-mix your batter or you will have tough biscuits.
  5. Using a 2 oz scoop or a 1/4 cup measuring cup, scoop out your biscuits into a cast iron skillet or onto a sheet pan lined with parchment paper.
  6. Place the biscuits in your preheated oven, and bake at 450 F (232 C) for 16-18 minutes, until golden brown.
  7. If desired, spoon melted butter over the top of the baked biscuits.
  8. Completely cooled biscuits can be wrapped in plastic wrap and stored in the freezer for up to 3 months. To refresh, warm in a 325 F (163 C) oven for about 10 minutes until warmed through.

Notes

  • If you do not have self-rising flour, you can substitute it with all-purpose flour, baking powder, and salt. Measure out 2 1/4 cups (15.75 oz, 441 gr) all-purpose flour, 1 TBSP baking powder, and 1/2 tsp of salt. Whisk the ingredients together in a large mixing bowl before adding the butter.
  • If you do not have salted butter, you can substitute it with unsalted butter and salt. Add 1/4 tsp of salt to the flour and whisk it together before adding in the butter. Use 1 stick (4 oz, 112 gr) unsalted butter in place of the salted 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 TBSP baking powder, and 1/2 tsp of salt. Whisk the ingredients together in a large mixing bowl before adding the butter.

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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!

 

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101 comments on “Easy 3 Ingredient Self-Rising Flour Biscuits”

  1. these biscuits look DELISH and I love how simple they are with only 3 ingredients!

  2. I really enjoy the way you write. It’s like talking to a friend in the room. A regular conversation. I also like the way you have the ingredients listed in measure and grams. That makes it easy on everybody. And your fixes and conversions answer an awful lot of questions before they are even asked. Smart. Very smart.
    Thanks for being here.

  3. Should you spray the cast iron skillet with non-stick cooking spray before placing the biscuits in it? I have NEVER had success making homemade biscuits, so I am really anxious to try these!!

    • Hi Sue! You got this!

      It definitely won’t hurt to spray the pan with non-stick spray, but if your skillet is seasoned well the biscuits have plenty of fat in them that they will release on their own. I never spray it! But if you are concerned about how well your pan is seasoned, it is a little extra insurance if you do spray it! I hope you love them!

  4. Thank you great recipes.

  5. Thanks so much for the recipe. I made biscuits for the first time that came out light and fluffy! So so excited! Went great with the sausage gravy I made!

  6. Do you have to use an iron skillet?

  7. I am always looking for biscuit recipes.
    This was a disappointment. They were ugly and just not that good for all the work.

    • Hi there! So sorry to hear that these didn’t work out for you. Do you think possibly the batter was too wet? I’d love to help you troubleshoot if you can give me more information about what specifically was not good about them.

  8. Taste great, I did everything you called for including the cast iron skillet. My biscuits spread out like pan cakes. Where did I go wrong?

    • Oh no Sherry! I am actually going to update the recipe to call for a range of milk because some have reported there not being enough and others too much, which sounds like maybe was the issue with yours. Depending on the day and where you live, there may need to be more or less milk in the recipe. It should be the texture of a very thick batter. Too thin to roll out as a dough, but thin enough to scoop.

  9. I’ve been known to “kill the yeast” sad to say . This would be a good idea to me

  10. Thank you!! These biscuits went great with our ham and bacon I cooked this morning. 

  11. I love how easy these are to make. My roommate like them more then the biscuits I normally make and roll out. Though I have made these both with butter then trying them with land o lakes margarine. You can make these using margarine as well. I make this recipe at least twice a week. Thanks again! ♥

  12. This is the very first biscuit recipe that has ever come out right for me!  Thanks for the recipe, the video, and the good explanation.  They are delicious!

  13. These biscuits were amazing. Best recipe I have tried.  

  14. So easy to make and super delicious! This has become a Sunday evening favorite for our family.

  15. Epic fail
    I added too much milk and did not think it was too thin??  Used cast ironnpan and used Crisco oil to grease it.  Came out flat and stuck to the pan.  Second batch I added some more flour and baking powder and put on parchment paper on a baking sheet.  Not AS flat as first ones but stuck badly to parchment paper.  Was able to pull parts of the top off and that part tasted good.
    Please help

    • Hi Nancy! I’m so sorry to hear you had some troubles with these. A couple of questions for you. Do you by chance have an oven thermometer that you can place in your oven to check if it is as hot as you set it at? It sounds like your oven may be too cool. That could definitely cause the biscuits to stick and also could cause the biscuits to not rise properly. Also, is your self-rising flour very old? If so, it is possible that the baking powder in it is no longer active. I would also suggest starting with 3/4 cup of milk, since you say your batter was thin, and add a little more if you need it when you are mixing it together. You want it to look like a very thick batter, not a dough. It won’t be a pourable batter, but it also won’t be a dough that could be rolled out. Also, make sure your ingredients are very cold!

  16. As an Continental European I thank you very much for gr, ml and C. Those measurements make life easier. 🙂

  17. THANK YOU! My grandmother used to make self-rising biscuits all the time. I moved to New England over 30 years ago. My first experience with flour was making pancakes. I couldn’t figure out why it didn’t rise. I was using all-purpose flour which I have used throughout the years. The memory of those biscuits leads me to pick up a bag of self-rising flour. I found your website and am very happy with all the information. I didn’t have anything to use as a mold nor do I have a lot of counter space. Drop biscuits were perfect. They came out good and I will make them often.

  18. the biscuits turned out very light and flaky. I was wondering if you have the nutritional breakdown of this recipe? I used exact ingredients and it made 14 biscuits regular size. I would appreciate your help. thanks!

  19. These biscuits are really good. Being from the South, we always had them with our breakfast. I love mixing a bit of peanut butter and Golden Eagle Syrup and putting it on a buttered biscuit. Yum!

  20. Can half and half be used instead of milk?

  21. Omg, these biscuits are delicious . I will make them over and over again. So easy to make.
    Thanks,
    Mimi

  22. Made it and was good. Can you substitute with margarine?

  23. These were SO good!!! Only change I made was I added 1/2 tsp more of salt and only 6 TBS of butter. So much better than cutting biscuits out so these will be my new go to recipe…my family of 4 loved them!! I have even tried freezing them and reheating them like you suggested in your notes and that worked great!! Thank you so much for such a simple recipe that is delicious!

  24. I’m new at cooking many things. I love love love your simple explanations and directions! I appreciate that I did not have to have a bunch of fancy equipment or skills to make this. I’m just an ordinary mom on a budget and want to make wholesome meals.

  25. OMG…I don’t usually right comments but, these were fantastic!!!! I followed the recipe exactly and my biscuits came out pefectly. They were so buttery and tasty. These are the BEST biscuits I have ever made. This will be my biscuit recipe from now on. Thank you so much.

  26. They are sooo good!

  27. Unfortunately the biscuits didn’t turn out as I expected. I don’t know if my expectations were wrong or if I made a mistake with the dough, the rolls turned out with the consistency of shortpastry – way too crumbly and barely edible because they fall apart by even looking at them.

    I made them yesterday as a quick and “I don’t have many ingredients at home” version for breakfast rolls and now I have half a dozen of crumble balls at home. 🙁

    • Hi Katharina! Sorry to hear you had some issues with the biscuits! It sounds like you either ended up with too much flour in your dough or not enough milk. The reason a range of milk is listed is because some brands of flour will absorb more liquid and depending on where you live you may need more or less milk. You also want to be very careful not to stir too much because the biscuits will become more tough and crumbly the more your stir. Hope that is helpful! 🙂

  28. tried these yesterday, very easy and tasty, saving recipe to reuse and share with my family

  29. I have tried for years to make the perfect biscuits and these are it!!! I ate all 7 of the biscuits by myself and made more the next day!!!
    Thank you so much!! The only problem I had was they didn’t get brown on top so I put the oven on broil for a few mins. They were simply perfect!!! 

  30. Omg!! This was so easy to make. Less than 30min and I’m done. When I need to make  biscuits I will only use this recipe. Thank you for posting this. I’m in love!!

  31. WHY IS THERE NOT A SPOT THAT I CAN PIN IT FROM?

    • Hi Joyce! If you hover over any image a small pinterest “save” button pops up in the upper left hand corner so you can pin the article. Hope that helps!

  32. These biscuits were fan-tabulous! My Southern, biscuit loving, husband really enjoyed these as well so that’s a really high compliment! The recipe was so simple to follow. Thank you for the tips on adding vinegar when using milk, how much salt to add when using unsalted butter, and the difference between self-rising flour verse all-purpose flour. Love the idea of using an ice scooper so that my hands didn’t get all messy. I purposely never made biscuits before because they seemed to much of a hassle with using a rolling pin and cookie/biscuit cutter. I even used rice milk for this recipe and the texture and taste was on point! Thank you!

    • Hi Kyra! I’m so happy to hear that you and your husband enjoyed them so much! And I agree, I love the simplicity of these without getting counters all dirty!

  33. Can I just pour in liquid oil to make it even easier? I’ve done it before with no problem, but not working well lately with new bag (it’s not old).

    • Hi Debra, a few people in my facebook group reported using oil for these with success. You definitely can. The problem with using oil is that it won’t become as flaky as with solid butter. When the pieces of butter melt in the oven they create little pockets of steam and that is what makes them so flaky. But that doesn’t mean it won’t still taste good! It will just be a little more muffin like rather than biscuit like.

  34. Also, is there any way to make a good whole wheat biscuit?

    • If you want to use whole wheat flour in these I would only use about 1/2 whole wheat and 1/2 white for the best texture. Whole wheat is also much more absorbent than white flour so you need to change the ratios a bit. Here is what I would do: 1 cup plus 2 TBSP all purpose flour, 1 cup whole wheat flour, 1 TBSP baking powder, 1/2 tsp salt and mix all of that together. Then proceed with the rest of the recipe as written. Hope that is helpful!

  35. The biscuits came out amazing. Instead of cutting the butter in, I froze it and then shredded it and then mixed it in. It is simpler for me than working it in with a pastry cutter.

  36. Do I need to soften the butter or use it hard directly from the fridge? Or do I put the softened butter in the fridge to get cold right before I make these?

  37. Awesome biscuits!! Fluffy and buttery!! Made them yesterday. Added a little more milk. The search is over. Simple and tasty!!. Thanks.

  38. I’ve tried this recipe step by step twice. Both times the biscuits have turned out super dense. Not 100% why but I’m so close to just giving up

    • Hi Aimee! I’m so sorry to hear you haven’t had good results with this recipe. Can I ask how you are measuring your flour? Are you lightly spooning it into your measuring cup and leveling it off without packing it in? If you are for sure doing that, I’m wondering if the baking powder in your self rising flour is no longer active. Do you know how old your self rising flour is? It might be time to get a new bag!

      • I was actually using a cheaper brand. A brand that I had never used before. Lesson learned lol. I guess we really do get what we pay for. But yes. I was measuring just as you showed in your video and had mentioned in the article. 
        I had done everything accordingly but was still making biscuits that could have easily been used as a paper weight lol. But now I have a whole new bag of my usual (non-bargain) brand. Thank you!!

  39. Your video link is dead. I get a 404 error message.

  40. This is my new go to recipe. Thank you for sharing. The biscuits come out perfect every time.  It’s a quick, easy recipe that’s delicious.

  41. I have made these biscuits several times and they taste great. But they fall apart when I try to split them to put butter or jelly in the middle. I followed the instructions to the tee. What can I do to fix this?

  42. Love these!! Light fluffy and melt in your mouth! Thanks so much.

  43. This recipe made my mouth water just by reading it. Thanks.

  44. Could one make 1 or2 large biscuits in a cast iron pan??

  45. Hi Bettie. My folks were from the south. Grew up on a pan of biscuits every morning. Never had my moms biscuits recipe it was always made from scratch. Your 3-ingredients look just like hers. It is so easy. But had trouble with them falling apart once they were out of the skillet. Hard to slice for jam. Enjoyed making your recipe…will tweak it some more.

  46. Okay Bettie!…the classic biscuits were a hit. They were awesome. Perfect for jams, honey, sauage/egg/cheese and gravy…do I need to say more? This is my new favorite food. Thanks for your response. Enjoy your recipes.

  47. The grams are off for the flour in this recipe.

  48. Thank you for all these great and wonderful information and help

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