Baked biscuits in skillet
Yield: 7-8 Biscuits

Easy 3 Ingredient Self-Rising Flour 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 (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.