These incredible 3 ingredient biscuits are made with self rising flour and are buttery, flakey, and ready in 30 minutes from start to finish.
These are made with only 3 ingredients: self-rising flour, butter, and buttermilk. These biscuits are incredibly easy to prepare and bake in just 30 minutes from start to finish.
The magic of self-rising flour and cold butter ensures that each biscuit rises perfectly, creating a wonderfully flakey texture that melts in your mouth.
The buttery flavor is rich and satisfying, making them an irresistible addition to any meal or a delish snack on their own.
Serve them warm with butter, jam, or honey for breakfast, or pair them with soups and stews for a comforting dinner addition.
For more side dishes, check out my roasted cauliflower with tahini, crispy baked carrot fries, tomato burrata salad, roasted cabbage steaks, and crispy greek fries.
Jump to:
Why this recipe works
- Flakey and buttery texture- thanks to the self-rising flour and butter, each bite is a perfect combination of flakiness and richness. They practically melt in your mouth.
- Flavor- these biscuits have a simple yet satisfying flavor that pairs well with almost anything. Whether you enjoy them with jam, honey, or just on their own, the buttery taste is delish without being overwhelming.
- 3 ingredients- with just three ingredients—self-rising flour, butter, and milk—you can create delicious biscuits without needing a long shopping list or complicated instructions.
- Ease- even if you're not an experienced baker, you'll find the process straightforward and stress-free. The simplicity of mixing three ingredients together means anyone can whip up a batch without any fuss.
- Ready in 30 minutes- these biscuits are ready from start to finish in just 30 minutes, making them perfect for last-minute gatherings or when you need something quick to satisfy your cravings.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this biscuits.
Buttermilk– gives the biscuits extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Self rising flour- use your favorite brand of self rising flour. If you don’t have any available, you can make your own by mixing 2 cups of flour with 3 teaspoon of baking powder.
Instructions
Preheat an oven to 220c (430f) and prepare a baking sheet with parchment paper.
Cut the butter into small cubes and store in the fridge until ready to use.
Into a large mixing bowl, add the self rising flour and the cold butter. Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
Pour the buttermilk into the mixture and mix with a spoon or a spatula until just combined.
Turn out the dough onto a lightly floured surface and gently knead it a few times until it comes together.
Flatten it into a rectangle, then fold it over itself like an envelope. Repeat this process two to three times for extra flakiness.
Using a rolling pin, roll out your dough to about ¾-inch thickness and use a biscuit cutter or glass to cut out rounds from the dough without twisting—this helps them rise evenly during baking.
Place your biscuit rounds onto a parchment paper-lined baking pan close together for soft sides or spaced apart for crispier edges. Brush the top with milk or buttermilk.
Bake in a 220c (430f) preheated oven for 10-12 minutes until golden brown on top.
Once baked, remove from oven and allow them to cool slightly on a wire rack before serving warm with your favorite spreads like honey or jam.
Expert Tips
- Use cold butter. Ensure your butter is cold before incorporating it into the flour. Cold butter creates steam during baking, which results in flaky layers.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overmix. Mix the ingredients until they are just combined. Overworking the dough can lead to tough biscuits instead of light and fluffy ones.
- Chill your ingredients. Besides cold butter, keep your buttermilk chilled as well. This helps maintain the dough's consistency and prevents it from becoming sticky.
- Flour your surface lightly. When rolling out or shaping your dough, use a light dusting of self-rising flour to prevent sticking without altering the dough's composition too much.
- Pat don't roll. Patting down the dough gently with your hands instead of using a rolling pin can help retain air pockets that contribute to fluffiness.
- Keep the dough thick. Aim for a thickness of about ¾ inch when shaping your biscuits. This ensures they rise nicely in the oven.
- Use a sharp cutter. Use a sharp biscuit cutter or knife for clean edges, which helps them rise evenly without sealing off layers.
- Avoid twisting cutter. Press down firmly with your cutter but avoid twisting as this can seal edges and prevent rising.
- Space them apart or together strategically. For crispier sides, space each biscuit apart on the baking sheet; for softer sides, place them close together so they touch during baking.
Faq's
The main Ingredients are all-purpose flour for structure, baking powder or soda as leavening agents, salt to enhance flavor, and fat like butter or shortening for a tender crumb. Milk or buttermilk binds ingredients and adds moisture.
Three main steps: combine dry ingredients like flour, baking powder, and salt, cut in cold fat (butter or shortening), and add liquid ingredients like milk or buttermilk to bring the dough together.
Self-rising flour contains baking powder and salt, essential for biscuit leavening. Adding extra baking powder is unnecessary and can cause excessive rising and bitterness.
For best results, use self-rising flour as is to achieve the desired texture and flavor without extra leavening agents.
If your biscuits are gummy and dense, that may mean that you overworked the dough.
Try to handle the dough as little as possible. The key is to mix until everything just comes together, and fold the dough a few times to create layers.
Storing
Place the biscuits in an airtight container as soon as they have cooled. This prevents moisture from making them soft. Keep the container at room temperature in a cool, dry place for up to 4 days.
Reheating
To reheat biscuits, start by preheating your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out.
Heat them in the oven for about 10 minutes or until they're warm. You can also microwave them on a microwave-safe plate for about 20-30 seconds, but be cautious as this method might make them slightly chewy.
Freezing
First, let the biscuits cool completely. Then, wrap each biscuit tightly in plastic wrap or aluminum foil to prevent freezer burn.
Place the wrapped biscuits in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date and store it in the freezer.
Biscuits can be frozen for up to three months without losing their taste or texture. When you're ready to eat them, thaw at room temperature or warm them in an oven for a freshly baked feel.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour. I never tried this recipe with gluten-free flour, but it should work.
Dairy free- to make these dairy free, swap the butter with vegan butter and the buttermilk with vegan buttermilk.
Variations
Toppings- these biscuits can be topped with an easy vanilla or lemon glaze for a sweet twist.
Cheddar and chive- mix in one cup of shredded cheddar cheese and two tablespoons of chopped fresh chives. This combination adds a rich, cheesy flavor that pairs perfectly with soups or stews.
Cinnamon sugar- for a sweet treat, sprinkle cinnamon sugar on top of your biscuits before baking. This adds a warm, sweet crunch to each bite, making them perfect for breakfast or dessert.
Berries- incorporate fresh or frozen berries such as blueberries or raspberries into the dough for bursts of fruity goodness in every bite. These are great for enjoying with tea or as part of a brunch spread.
Chocolate chips- add a sweet touch by folding in half a cup of chocolate chips into your biscuit dough. This addition will create pockets of melted chocolate throughout the biscuits.
Herbs- incorporate two teaspoons each of dried rosemary and thyme into the dough. These herbs will give your biscuits an earthy flavor that complements roasted meats or grilled vegetables.
Serving Suggestions
With Butter and Jam- one of the simplest and most classic ways to enjoy homemade biscuits is by spreading a generous amount of butter on them while they're still warm.
Biscuits and gravy- transform your biscuits into a hearty meal by topping them with rich, savory gravy. Whether you prefer sausage gravy or a vegetarian version, this combination is super delish.
Breakfast sandwiches- slice your biscuits in half and fill them with scrambled eggs, cheese, and bacon or sausage for an easy homemade breakfast sandwich.
With honey or maple syrup- drizzle warm honey or maple syrup over freshly baked biscuits for an extra layer of sweetness.
Strawberry shortcake- slice the biscuits in half, add fresh strawberries and whipped cream between the layers, then top with more strawberries.
Equipment
- Rolling pin
- Rubber spatula
- Mixing bowl (set of 3)
- Pastry cutter
- Baking sheet and rack set (our fave)
- Biscuit cutter
More side dishes recipes
Mediterranean Rice- This easy and delicious Mediterranean rice is fluffy and flavorful rice made with savory onions and garlic, and lots of delicious spices.
Turkish Bread- This Turkish bread is a traditional pide bread that is fluffy and super easy to make and comes together in 2 hours.
Butter Garlic Rolls- These garlic rolls are delicious dinner rolls that are fluffy and soft and are brushed with herb and garlic butter.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
3 Ingredient Biscuits (Flakey)
Ingredients
- 2 cups Self rising flour
- ½ cup Butter cold
- ¾ cup Buttermilk
Instructions
- Preheat an oven to 220c (430f) and prepare a baking sheet with parchment paper.
- Cut the butter into small cubes and store in the fridge until ready to use.
- Into a large mixing bowl, add the self rising flour and the cold butter. Using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
- Pour the buttermilk into the mixture and mix with a spoon or a spatula until just combined.
- Turn out the dough onto a lightly floured surface and gently knead it a few times until it comes together.
- Flatten it into a rectangle, then fold it over itself like an envelope. Repeat this process two to three times for extra flakiness.
- Using a rolling pin, roll out your dough to about ¾-inch thickness and use a biscuit cutter or glass to cut out rounds from the dough without twisting—this helps them rise evenly during baking.
- Place your biscuit rounds onto a parchment paper-lined baking pan close together for soft sides or spaced apart for crispier edges. Brush the top with milk or buttermilk.
- Bake in a 220c (430f) preheated oven for 10-12 minutes until golden brown on top.
Notes
- Use cold butter. Ensure your butter is cold before incorporating it into the flour. Cold butter creates steam during baking, which results in flaky layers.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overmix. Mix the ingredients until they are just combined. Overworking the dough can lead to tough biscuits instead of light and fluffy ones.
- Chill your ingredients. Besides cold butter, keep your buttermilk chilled as well. This helps maintain the dough's consistency and prevents it from becoming sticky.
- Flour your surface lightly. When rolling out or shaping your dough, use a light dusting of self-rising flour to prevent sticking without altering the dough's composition too much.
- Pat don't roll. Patting down the dough gently with your hands instead of using a rolling pin can help retain air pockets that contribute to fluffiness.
- Keep the dough thick. Aim for a thickness of about ¾ inch when shaping your biscuits. This ensures they rise nicely in the oven.
- Use a sharp cutter. Use a sharp biscuit cutter or knife for clean edges, which helps them rise evenly without sealing off layers.
- Avoid twisting cutter. Press down firmly with your cutter but avoid twisting as this can seal edges and prevent rising.
- Space them apart or together strategically. For crispier sides, space each biscuit apart on the baking sheet; for softer sides, place them close together so they touch during baking.
Rachael says
These are so good!!