3-Ingredient Biscuit Recipe

Make these easy 3-Ingredient Biscuits whenever the craving hits. These buttery drop biscuits have tender, flaky layers and come together with just self-rising flour, butter, and buttermilk.

Whether you're serving them with breakfast, alongside dinner, or slathered with honey butter for a snack, these homemade biscuits are always a hit.

We love this Rosemary Parmesan Bread or this Feta Bread for another perfect dinner side.

Why You'll Love This Recipe

• Just 3 simple ingredients
• No rolling or cutting required
• Ready in about 30 minutes
• Soft, fluffy centers with golden tops
• Perfect for breakfast, dinner, or snacking
• Easy recipe for beginner bakers

Before You Get Started

• Use cold butter for the flakiest biscuits.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Don't overmix the dough.
• If your buttermilk is very cold, that's perfectly fine.
• A food processor makes this recipe extra quick, but a pastry cutter works too.

Ingredients

• Self-rising flour - Self-rising flour is the easiest way to make fluffy biscuits with just three ingredients. If you don't have any on hand, see the Common Questions section below for a homemade substitute.
• Unsalted butter - Salted butter could still work, but it will really give these biscuits a salty taste. Self-rising flour tends to have salt added, so that salt plus the salt in salted butter could be too much.
• Buttermilk - You can buy this at the store, or read below on how to make homemade buttermilk easily. 

See the recipe card for quantities.

How to Make 3-Ingredient Biscuits

The key to this is self-rising flour. To make self-rising flour biscuits, all you need to add is a fat and a liquid. I use buttermilk and butter.

Storage

To store leftovers of these buttermilk biscuits, let them cool completely and then store them in an airtight container. You can store them for up to 3 days at room temperature. They also freeze well. I like to wrap them individually in plastic wrap before placing them into a gallon storage bag.

To reheat, warm in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds.

Variations 

• Add toppings - You can easily add melted butter or parmesan cheese to the top of the biscuits. I like to butter biscuits once they come out of the oven, as this is the best way to get that added flavor right when they're warm. 
• Use a cookie cutter - If you don't want to make drop biscuits, you can spread out the dough on parchment paper and use a cookie cutter or biscuit cutter to make round biscuits.
• Use a baking sheet - If you don't want to make this easy recipe in a pan, you can absolutely put the biscuits on a baking sheet to bake in the oven. 
• Mix-ins - Try adding extract or zest plus a bit of sugar. I do this in my Lemon Biscuits Recipe, and they make a great shortcake! Or go savory and add chopped jalapeno peppers and shredded cheddar cheese.

Another great spread is this Strawberry Curd Recipe. We also enjoy jam with biscuits, such as our Pineapple Jam Recipe.

Common Questions 

What is the secret to a good biscuit?

The best-kept secret that I'm sharing with you now is that using cold butter is the key to making the perfect flaky biscuits. Don't use butter that has been sitting out on the counter. Just grab a stick of butter from the fridge and add it to the food processor. The blades are sharp enough and will have no issue cutting in the butter.

How do I make self-rising flour?

To make self-rising flour, whisk together 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Simply sift or whisk these ingredients together until well combined, ensuring that the baking powder and salt are evenly distributed throughout the flour.

How do I make buttermilk?

To make buttermilk, you will need just two simple ingredients: regular milk and an acid. Whole milk is preferred. Start by pouring one tablespoon of lemon juice or white vinegar into a measuring cup. Then, add enough milk to reach the one-cup mark. Give it a gentle stir and let it sit for about 5 minutes to allow the acid to react with the milk. Afterward, you will notice that the mixture has thickened slightly and small curds have formed.

This is your homemade buttermilk! You can now use it to make the best biscuits or store it in the refrigerator for up to a week.

What ingredient makes a biscuit rise?

Self-rising flour contains baking powder and salt, so it already has the leavening needed to help the biscuits rise. That's why this recipe only needs three ingredients.

What causes tough biscuits?

The two most common causes of tough biscuits are overmixing the dough and using too much flour. Mix only until the dough comes together, and measure the flour carefully for the best texture.

Can I make biscuits in a cast-iron skillet?

Yes, you can definitely make biscuits in a cast iron skillet. In fact, using a cast-iron pan is a great way to achieve perfectly golden and crispy biscuits. The skillet's even heat distribution helps to bake the biscuits evenly, resulting in a deliciously flaky texture. Additionally, the preheated skillet creates a slightly crusty bottom that adds an extra layer of flavor and crunchiness to the biscuits. So go ahead and give it a try - your homemade cast-iron skillet biscuits are bound to be a hit!

Can I freeze the biscuit dough?

Yes. Scoop the dough onto a baking sheet and freeze until solid. Transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.

📖 Recipe

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Originally Published August 21, 2023. Revised and Republished June 24, 2026.