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!

Buttery biscuits in a skillet

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!

A bag of self-rising flour, butter, and 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.

Close-up of buttery biscuits in skillet

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.

Butter pieces being cut into flour

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!

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!


Baked biscuits in skillet

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!


  • 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)


  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.


  • 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 (270 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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141 comments on “Easy 3 Ingredient Self-Rising Flour Biscuits”

  1. Awsom! I made these tonight,, if I can anyone can!

  2. Hi Kristin, 

    For your 3 ingredient self-raising flour biscuit could I replace the self-raising flour with whole-meal flour as I am planning to make healthy scones/biscuits for the elderly? Would you also suggest that I used milk instead of butter milk? Thanks.

  3. Thank you! I made these tonight and they were perfect! I cut the butter half by half with lard and added 1/4 cup shredded sharp cheddar, and a pinch of pepper and peprika. They came out light and fluffy! I got so many compliments on them from my family. My mom said they were better than hers!

  4. These look delicious! Thank you for sharing!

  5. Loved the biscuits. The tops are crispy the inside is so fluffy. These are so easy and quick to make.

    My husband and kids loved them. They said they were the best biscuit I’ve ever made.


  6. I have tried several attempts to make biscuits and failed.  I seen this recipe and de died why not one more time.  These were amazing and so easy to make and the taste was excellent .
    Thank you for sharing  your recipe.  To me this is a 5 star.

  7. Absolutely lives them! Great hit with the family

  8. Made these for dinner last night and they where a hit. Everyone loved them and yes they are so easy to make. This recipe is a keeper!!!!!!

  9. These sound good, but it took *20* window scrolls to get to the dadgum recipe! I don’t need a whole story to tell me how to make biscuits! Some of it is fine, but there was even more text after the recipe! I think you might be a frustrated writer. Maybe you should write a novel about baking. Not trying to be mean or anything, but I really do think you might enjoy writing a novel. 

  10. Thanks Baker Bettie. This is a great drop biscuit recipe. I put melted garlic butter on top and they are delicious! Easy tasty recipe…..

  11. Hello!
    After thousands of times that I have tried these delicious biscuits I should say that : This recipe is perfect.
    Thank you

  12. Made these for a big breakfast and they were so good. They were light and fluffy on the inside and golden brown on the outside. The only complaint is that they lacked salt!  When I make them next time, I’ll just add a good 1/4 teaspoon of salt to the recipe. I made them in a stone and added a thick layer of butter flavored shortening to the bottom and sides of the stone before adding the biscuits. After they were done, I then tipped the stone and used a pastry brush to brush that melted shortening on the tops of the biscuits. The shortening gives the biscuits that thick, flaky, golden bottom that I remember from trips to my family in Tennessee when I was a kid. They had biscuits every morning for breakfast!  They were the best!!

  13. I would give these 10 stars if I could. So easy and amazing. I grated my butter and it was so easy to mix up. Even cold these are good.

  14. My husband and family say ” these are the BEST BISCUITS”! And I think so also! Thank you

  15. Hi! I don’t usually leave comments on recipes, but after making these biscuits, I just had to! These are by far the easiest and most delicious biscuits I’ve ever made or eaten! My family devoured them in a matter of minutes. I will never buy store-bought biscuits again! Thank you for sharing!

  16. These have become my go-to biscuits. Turn out great every time!

  17. I made the biscuits last night. I took my old fashioned, “knuckle busting” grater and grated the butter into a large metal bowl, then put the bowl in the freezer while I got everything else together. Less than ten minutes. The flour went in next. Two forks were used to toss the flour and butter. No hands, no heat, the butter stayed really cold. Everything else was done as suggested, even using an ice cream scoop to take out of bowl and into skillet. The only other difference, after dropping each biscuit onto the skillet, the ice cream scoop was dipped in flour, and excess was bumped off. Keeps biscuits from sticking and having to use hands. The biscuits were tall, fluffy, buttery and delightful. I have been making biscuits for over 50 years. This has been our family favorite.

    • Dear Miss Darlene I have never bothered to I have never bothered to comment to respond or otherwise towards anyone’s comments however I thought it necessary that I sent you a great big smile heartfelt thank you because you saved the morning! Each day after my prayers I use shortening and enjoy at least ten minutes pinching and squeezing until the perfect temperature of my flour mixture demands ice cold milk . I admit that I have never had a need for a cutter and thought that we were headed for a big disappointment on this oatmeal morning. It’s just after Thanksgiving and I discovered that I was shockingly out of I looked for instructions and my prayers were answered…cheese grater! Wow ! THANK YOU SO MUCH FOR HELPING ME OUT

  18. I have been trying different 3 ingredient biscuit recipes for about a year now & FINALLY I’ve found yours!
    I made them & they are great!
    I’m notorious for last minute “creativity” revising recipes for a taste bud thrill…. & well,….
    I threw some at yours! Hope you don’t mind & please you must taste them!
    VARIATIONS: added 1/2-3/4 cup of instant mashed
    Because I was using a very small toaster
    oven I lowered the baking temp to.
    365 degrees for 15-17 minutes in muffin
    Lemon juice in my milk equaling to 1
    cup (THANK YOU! A grand tip!)
    It’s gonna be hard for you to be rid of me now… Lol

  19. Thank you so much for sharing this biscuit recipe, I’m learning to bake and biscuits scare me but with your easy substitutes I feel confident now and will practice baking these biscuits with ease! Thank you.

  20. These are excellent. Easy and fast! I m made a variation to substitute for garlic bread with Italian.  I made them with grated cheese & garlic, brushed them with butter and served them with dinner. Fantastic. Thanks. I have this recipe marked and saved!

  21. Can you substitute crisco or lard instead of salad butter 

  22. There are a number of self-rising biscuit recipes out there, but I don’t ever remember being told / shown how we can convert our regular flour into self-rising. Thanks VERY much for this. I think I’m going to give it a try with store bought self-rising, and trying your method!


  24. Hello, my first time making home-made biscuits ever!!! I came across this recipe but think i might have made an error. the buscuits didn’t have the form of the biscuits pictured above and their was this after taste that was a bit sour i think. Fluffy but just not quite there. Any reason why that might be??

    • Did you use buttermilk or regular milk? Buttermilk leaves a tiny bit of a sour taste that’s enjoyable for biscuits. If you don’t like the flavor you can always use regular milk instead.These are drop biscuits so they will come out a little scraggly on top. If you want you can smooth out the tops with the back of a spoon before baking.

  25. THANK YOU for this easy & delicious recipe! My previous attempts were hard & flavorless but your recipe is so EASY & TASTY. I saw video & follow recipe & they came out beautiful.

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