Easy 3 Ingredient Self-Rising Flour Biscuits
I’ve been making these easy three-ingredient self-rising flour biscuits for years when I need a fast, flaky side that everyone — kids included — will eat. They’re buttery, tall, and quick: get everything cold, fold a few times, and bake in a screaming-hot cast-iron skillet for golden, split-open biscuits in about 20 minutes total.
Why you’ll love this dish
These biscuits hit the sweet spot between speed and texture. With just self-rising flour, cold butter, and milk (or buttermilk), you get tall, layered biscuits without weighing down your weekend morning or holiday prep. They’re perfect for busy brunches, a last-minute side for fried chicken, or when you want warm bread from scratch without fuss.
“Crispy outside, pillowy inside — the shortcut of using self-rising flour really gives bakery-level results at home.”
Quick wins:
- Minimal ingredients and pantry-friendly.
- No chill time required beyond a 15-minute freeze for tools and butter.
- Cast-iron baking yields a deep golden crust and great oven spring.
The cooking process explained
Overview so you know what to expect:
- Chill equipment and butter so the fat stays cold — that’s how you get flaky layers.
- Grate the frozen butter into the flour, then add cold milk to bring the dough together.
- Press, fold, and roll just enough to create layers; don’t overwork.
- Cut biscuits straight down (no twisting), nestle them in a hot greased skillet, brush with butter, and bake 15 minutes at 425°F.
This is a fast, hands-on recipe — take the steps in short, decisive moves and your biscuits will reward you.
What you’ll need
- 4 cups self-rising flour, plus extra for dusting
- 1 stick (8 tbsp) salted butter, cold and frozen for 15 minutes (or 1 stick unsalted + 1/4 tsp salt)
- 2 to 2 1/2 cups cold whole milk or buttermilk (start with 2 cups; add up to 1/2 cup if needed)
- 2 tbsp melted butter (for brushing the tops)
- 1 tbsp oil (for greasing the cast-iron pan)
Notes / substitutions:
- If you only have all-purpose flour: for every cup, add 1 1/2 tsp baking powder + 1/4 tsp salt, but this recipe is tuned for self-rising flour.
- Buttermilk gives tang and deeper browning; whole milk works fine and keeps it simpler.
- For dairy-free, use vegan butter and a full-fat plant milk; texture will be close but slightly different.
Directions to follow
- Freeze prep: Put a large mixing bowl, box grater, biscuit cutter, flour, and the stick of butter in the freezer for 15 minutes. Cold tools keep the butter firm.
- Preheat oven: Heat oven to 425°F and place a large cast-iron skillet inside to get very hot.
- Combine flour and butter: In the chilled bowl, add the 4 cups self-rising flour. Working quickly, grate the frozen butter into the flour. Stir briefly so the butter is distributed in small, pea-sized bits.
- Add milk: Pour in 2 cups cold milk or buttermilk and stir until the dough comes together. It should be lumpy and tacky; add up to 1/2 cup more milk only if it seems too dry.
- Form and fold: Turn the dough onto a lightly floured surface. Press it out to about 3/4" thick. Fold the dough over itself (fold in half, press out, fold again) 2–3 times to create layers — don’t overwork.
- Cut biscuits: Roll the dough smooth back to 3/4" thickness. Use a large biscuit cutter and press straight down (no twisting) then pull up straight to keep edges sharp. Cut 8–10 biscuits.
- Heat the skillet and oil: Carefully remove the hot cast-iron from the oven and add 1 tbsp oil, tilting to coat the bottom and sides. Place biscuits snugly in the skillet so they touch.
- Brush and bake: Brush tops with 2 tbsp melted butter if desired. Bake at 425°F for about 15 minutes, until golden brown and risen. Serve warm.
Best ways to enjoy it
- Classic: split and slather with butter and jam.
- Savory: sandwich halves with fried chicken, bacon, or sausage and a smear of honey mustard.
- Breakfast: top with scrambled eggs and chives, or make a biscuit benedict.
- Dinner side: serve with stews, pot roast, or a thick cream gravy. For a special touch, brush again with warm herb butter before serving.
How to store & freeze
- Room temp: Keep cooled biscuits in an airtight container for up to 2 days. Reheat in a 350°F oven for 8–10 minutes to refresh the crust.
- Refrigerate: Not ideal for long storage — refrigeration can dry them out, but they’ll keep 3–4 days if wrapped tightly.
- Freeze: let biscuits cool completely, wrap individually in plastic, then store in a zip-top bag up to 2 months. Reheat from frozen in a 350°F oven for 12–15 minutes or thaw overnight then warm 8–10 minutes.
Food safety note: discard any dairy-containing biscuits left at room temperature more than 2 hours.
Helpful cooking tips
- Keep everything cold: cold butter makes steam pockets that create flaky layers. Grate frozen butter — it distributes evenly.
- Don’t twist the cutter: twisting seals the edges and prevents lift. Press straight down and pull straight up.
- Preheat the skillet: the hot pan gives immediate oven spring and a crisp underside.
- Minimal handling: fold 2–3 times only. Overworking develops gluten and makes dense biscuits.
- Thickness matters: 3/4" gives a tall biscuit; thicker = taller and slightly under-cooked center risk, thinner = faster bake and crispier edges.
Creative twists
- Cheese & herb: add 1 cup grated sharp cheddar and 1–2 tbsp chopped chives or rosemary to the dry mix.
- Garlic-parmesan: brush with garlic butter after baking and sprinkle with grated Parmesan.
- Drop biscuits: skip the rolling and folding; drop heaping spoonfuls on the hot skillet for rustic, faster biscuits.
- Gluten-free: use a self-rising gluten-free flour blend formulated to be 1:1 with wheat flour and handle dough gently. Result will be slightly crumbly.
- Sweet variation: fold in 2 tbsp sugar and top with cinnamon sugar before baking for a breakfast treat.
Your questions answered
Q: Can I make these without a cast-iron skillet?
A: Yes. Use a rimmed baking sheet or an ovenproof pan; preheat it if possible for similar oven spring. You’ll miss the deep sear from cast iron, but results will still be excellent.
Q: How long does this actually take from start to finish?
A: Active time is about 15–20 minutes (plus a 15-minute freezer chill for tools). Total time to table is roughly 35 minutes including oven preheat and bake.
Q: Can I prepare the dough ahead of time?
A: You can shape and flash-freeze the cut biscuits on a sheet tray, then transfer to a bag. Bake from frozen, adding a few minutes to the bake time. Avoid fully assembling and storing raw at room temp.
Q: Why didn’t my biscuits rise tall?
A: Likely causes: warm butter, overworked dough, or twisting the cutter. Use cold ingredients, minimal folding, and press straight down with the cutter.
Q: Can I substitute oil for butter in the dough?
A: No — oil won’t create layers the way solid cold butter does. Use oil only for greasing the skillet and a little on top if desired.
Conclusion
These easy 3-ingredient self-rising flour biscuits are a dependable, fast route to flaky, bakery-style biscuits at home. If you want another take or more step-by-step photos and a video walkthrough, check out this detailed version: Homemade Self-Rising Flour Biscuits (Just 3 Ingredients!). For a close comparison and an alternate write-up including tips, see Easy 3 Ingredient Self-Rising Flour Biscuits (+Video) – Kindly Unspoken.
Self-Rising Flour Biscuits
Ingredients
Method
- Put a large mixing bowl, box grater, biscuit cutter, flour, and the stick of butter in the freezer for 15 minutes.
- Preheat the oven to 425°F and place a large cast-iron skillet inside to get very hot.
- In the chilled bowl, add the 4 cups self-rising flour. Grate the frozen butter into the flour and stir briefly so the butter is distributed in small, pea-sized bits.
- Pour in 2 cups cold milk or buttermilk and stir until the dough comes together, adding more milk if it seems too dry.
- Turn the dough onto a lightly floured surface. Press it out to about 3/4" thick. Fold the dough over itself 2–3 times to create layers.
- Roll the dough smooth back to 3/4" thickness. Use a large biscuit cutter, pressing straight down and pulling up straight to cut 8–10 biscuits.
- Carefully remove the hot cast-iron skillet from the oven and add 1 tbsp oil, tilting to coat the pan.
- Place biscuits snugly in the skillet and brush the tops with 2 tbsp melted butter if desired.
- Bake at 425°F for about 15 minutes until golden brown and risen. Serve warm.
