Go Back

Self-Rising Flour Biscuits

Buttery, tall, and quick self-rising flour biscuits that anyone can make; perfect for brunch or a fast side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups self-rising flour, plus extra for dusting
  • 1 stick 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)

Method
 

Preparation
  1. Put a large mixing bowl, box grater, biscuit cutter, flour, and the stick of butter in the freezer for 15 minutes.
  2. Preheat the oven to 425°F and place a large cast-iron skillet inside to get very hot.
  3. 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.
  4. Pour in 2 cups cold milk or buttermilk and stir until the dough comes together, adding more milk if it seems too dry.
Formation
  1. 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.
  2. 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.
Baking
  1. Carefully remove the hot cast-iron skillet from the oven and add 1 tbsp oil, tilting to coat the pan.
  2. Place biscuits snugly in the skillet and brush the tops with 2 tbsp melted butter if desired.
  3. Bake at 425°F for about 15 minutes until golden brown and risen. Serve warm.

Notes

Keep cooled biscuits in an airtight container for up to 2 days. Reheat in a 350°F oven for 8–10 minutes. For longer storage, freeze cooled biscuits and reheat as needed.