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3 Ingredient Biscuits

ByJackie Updated on
4.86 from 7 votes
This 3 Ingredient Biscuit Recipe is made with self-rising flour, cold butter, and buttermilk bake for 12-15 minutes, and you're good to go!
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This 3 Ingredient Biscuit recipe is for my fellow “hockey puck” biscuit makers. Being from the South, Biscuits are a cultural staple, one that I’ve long been trying to master, and this 3 ingredient recipe just works. With the self-rising flour, you don’t worry about too much or too little leavening, the buttermilk and butter add the flavor. This recipe makes making biscuits easy!

How to make 3 Ingredient Biscuits

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

A bowl with dry ingredients next to a measuring cup filled with milk.
Step 1: In a large mixing bowl, add 4 cups of self-rising flour
A hand holding flour mixture while pouring milk into a bowl.
Step 2: . Cut in the 1 cup of cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
A bowl of freshly mixed biscuit dough with a rolling pin placed below.
Step 3: Gradually pour in 1 3/4 cups of cold buttermilk, stirring gently until the dough comes together. Be careful not to overmix.
A ball of biscuit dough on a floured surface, with a wooden rolling pin beside it.
Step 4: Turn the dough out onto a floured surface and gently knead 3-4 times to bring it together.
Roll or pat the dough to about 1/2-inch thickness.
Biscuit rounds spread across a floured surface before baking.
Step 5: Use a 2 1/2-inch biscuit cutter (or a glass) to cut out biscuits. Re-roll the scraps as needed to get 16 biscuits.
A tray with neatly cut, unbaked biscuit rounds, evenly arranged before going into the oven.
Step 6: Place the biscuits on the prepared baking sheet, ensuring they are touching slightly for softer sides or spaced apart for crispier edges.
A tray lined with parchment paper, holding freshly baked biscuits with golden tops.
Step 7: Bake for 12-15 minutes, or until golden brown. Let the biscuits cool slightly before serving.
fluffy 3 ingredient biscuits in a basket piled high
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3 Ingredient Biscuit Recipe

This 3 Ingredient Biscuit Recipe is made with self-rising flour, cold butter, and buttermilk bake for 12-15 minutes, and you're good to go!
4.9 from 7 votes
Author Jackie
Servings 32 Biscuits
Course Side Dish
Calories 115
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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Equipment

Large mixing bowl
Baking Sheet
Parchment Paper
Rolling Pin

Ingredients
  

  • 4 cups self-rising flour plus extra for dusting
  • 1 cup cold unsalted butter cubed (2 sticks)
  • 1 3/4 cups cold buttermilk

Instructions

  • Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, add 4 cups of self-rising flour.
  • Cut in the 1 cup of cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Gradually pour in 1 3/4 cups of cold buttermilk, stirring gently until the dough comes together. Be careful not to overmix.
  • Turn the dough out onto a floured surface and gently knead 3-4 times to bring it together.
  • Roll or pat the dough to about 1/2-inch thickness. Use a 2 1/2-inch biscuit cutter (or a glass) to cut out biscuits. Re-roll the scraps as needed to get 16 biscuits.
  • Place the biscuits on the prepared baking sheet, ensuring they are touching slightly for softer sides or spaced apart for crispier edges. Bake for 12-15 minutes, or until golden brown.
  • Let the biscuits cool slightly before serving.

Notes

Room Temp Storage: Store leftover biscuits in an airtight container or a resealable bag at room temperature for up to 2 days.
Refrigerator Storage: If you want to keep your biscuits fresh a little longer, pop them in the fridge—they’ll last up to a week.
Freezer Storage: Let them cool completely, then wrap each one tightly in plastic wrap and toss them in a freezer-safe bag. They’ll stay good for up to 3 months.
Reheating:
In the Oven: Wrap them in foil and bake at 350°F for about 10-12 minutes until warmed through. If they seem a little dry, a quick brush of butter before reheating does wonders.
In the Microwave: Wrap a biscuit in a damp paper towel and heat in 10-15 second bursts until warm.
From Frozen: Bake at 350°F for 15-18 minutes until hot, or microwave in 30-second intervals with a damp paper towel until warmed through.
Tip: You can freeze the biscuits before baking! Cut them out, place them on a parchment-lined tray, and freeze until solid. Once frozen, transfer them to a bag and stash them in the freezer.

Nutrition

Serving: 1 biscuit, Calories: 115kcal, Carbohydrates: 12g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 15mg, Potassium: 35mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 199IU, Calcium: 19mg, Iron: 0.1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

If you try this easy 3 Ingredients Biscuits recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Make This Recipe Yours With Additions

  • Fresh Herbs: Chop up about 2 tablespoons of fresh rosemary, thyme, or chives and fold into the dough.
  • Cheese & Garlic: Fold in 1 cup of shredded cheddar and 1 teaspoon of garlic powder to make easy and flavorful Cheddar Bay biscuits.
  • Sliced Jalapeños: Fold in ¼ cup of thinly sliced jalapeños. Spicy, buttery biscuits? Yes, please.
  • Honey Butter Biscuits: Mix 2 tablespoons of honey straight into the dough to make sweet, self rising flour biscuits. Bonus points if you brush them with melted butter and more honey after baking.
  • Chocolate Chip Biscuits: Yep, this is happening. Fold in ½ cup of mini chocolate chips for dessert biscuits. Try not to eat the whole pan in one sitting!

Recipe Tips

  1. Thickness Matters: I usually go for ½-inch thick dough for the perfect balance of fluffy and tender, but if you want crispier edges, roll them thinner.
  2. DIY Self-Rising Flour: Combine 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Sift or whisk it together, and boom—instant self-rising flour.
  3. No Twisting, Just Punching: When cutting your biscuits, press straight down and pull straight back up—no twisting! Twisting seals the edges and keeps them from rising properly. Also, arrange the biscuits so they’re touching slightly. This helps them “climb” in the oven for extra height.
  4. Don’t Overwork the Dough: Warm hands equals warm butter, and warm butter means no flaky layers. Work fast and keep everything cool.

Bonus Tip: Round biscuits are classic, but my kids lose their minds when I pull out the heart-shaped cutter. Flower shapes? Stars? Go wild.

A close-up of biscuits split open with butter melting inside, served on a decorative plate.

Quick Recipe Help and Common Questions

What else can I use to cut the butter in?

A fork or two knives will get the job done. Here’s a hack: you can even pulse everything together in a food processor (just don’t overdo it).

Should I chill the dough before baking?

Not really, unless your kitchen feels like a sauna. If your butter starts to warm up while mixing, pop the dough in the fridge for about 10-15 minutes.

Why did my biscuits turn out tough?

You probably overworked the dough. The less you handle it, the better.

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