Mom's Best Recipes
Recipe

Classic 3-Ingredient Biscuit Recipe

Light, fluffy, and golden with crisp edges, these no-fuss biscuits come together fast with just self-rising flour, cold butter, and milk.

Author By Matt Campbell
4.8
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Some recipes are basically kitchen magic tricks. These classic 3-ingredient biscuits are one of them. No yeast. No eggs. No “wait, do I have baking powder?” panic. Just a bowl, a fork, and a little faith in cold butter.

Here’s the vibe: tender centers, crisp bottoms, and layers that pull apart like you actually tried. These are the biscuits you bake when you need something cozy for dinner, something quick for breakfast, or something to quietly flex at a potluck.

All you need: self-rising flour, cold butter, and milk. That’s it. And yes, you can totally admire the buttery crumbs along the way. Just save the tasting for after they hit the oven.

Hands cutting cold butter into self-rising flour in a mixing bowl

Why It Works

Light and fluffy texture: Self-rising flour gives you reliable lift without extra measuring.

Flaky layers: Cold butter stays in small pieces, then melts in the oven. That moisture plus the quick burst of heat helps lift the dough, and the folds help create those pull-apart layers.

Fast and beginner-friendly: No mixer needed, and the dough is forgiving as long as you do one thing: do not overmix.

Accessible ingredients: This is a “grab what’s already in the pantry” kind of recipe, and it still delivers big comfort-food energy.

Pairs Well With

Storage Tips

Room temperature: Keep biscuits in an airtight container up to 24 to 48 hours. Homemade biscuits are best the first day. If your kitchen runs warm or humid, refrigerate sooner.

Refrigerator: Store up to 5 days. Rewarm in a 350°F oven for 6 to 8 minutes to bring back the crisp edges.

Freezer: Freeze fully cooled biscuits in a freezer bag up to 3 months. Thaw at room temp, then reheat at 350°F for 8 to 10 minutes.

Best reheating method: Oven or toaster oven. Microwave works in a pinch, but it softens the outside.

Common Questions

Do I have to use self-rising flour?

For a true 3-ingredient biscuit, yes. Self-rising flour already contains leavening and salt. Different brands can vary a bit, so if your biscuits taste slightly more or less salty than expected, that is usually why. Also, check the expiration date. Older self-rising flour can lose some lift over time.

Can I use all-purpose flour instead?

Yes, you just will not be at three ingredients anymore. For each 1 cup all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. For this recipe (2 cups flour), use 3 teaspoons baking powder (1 tablespoon) and 1/2 teaspoon fine salt, then proceed as written.

Why does the butter need to be cold?

Cold butter stays in little pieces in the dough. In the oven, those pieces melt and release moisture, which helps create steam and lift. Pair that with gentle folding, and you get flaky layers. Warm butter blends in and you lose that boost.

Can I use buttermilk instead of milk?

Absolutely. Buttermilk adds tang and tenderness. Use it 1:1 in place of milk. If the dough looks dry, splash in an extra tablespoon.

How do I keep biscuits from turning dense?

Two big rules: do not overmix and do not overwork the dough. Stir just until it holds together, then fold a couple times for layers and stop.

What if my dough is super sticky?

Sticky is normal. Lightly flour your hands and counter. If it is truly wet and won’t hold shape, add 1 tablespoon of self-rising flour at a time until manageable.

Can I make the dough ahead?

You can, but biscuits rise best when baked right after mixing. If needed, shape the biscuits, cover, and refrigerate up to 2 hours. Bake straight from the fridge.

I’m a big fan of “small ingredient count, big payoff.” These biscuits are what I make when dinner needs a cozy side and I do not feel like doing math. The first time I tried a three-ingredient version, I expected hockey pucks. What came out was actually legit: fluffy middles, crisp bottoms, and that buttery steam when you crack one open.

Now they’re my go-to for everything from soup nights to last-minute breakfast sandwiches. And if one comes out a little lopsided, I call it “rustic” and eat it anyway.