3 Ingredient Biscuits Recipe is the quickest way to get warm, flaky biscuits from oven to table when you want a comforting bread without fuss.

3 Ingredient Biscuits Recipe — Quick, Flaky Homemade Biscuits

Why make this recipe

These 3 Ingredient Biscuits Recipe biscuits are a simple, reliable shortcut to homemade biscuits that still taste fresh and buttery. With only self-rising flour, shortening, and milk, you skip measuring multiple leaveners and salt while still getting light layers and golden tops. They’re ideal for busy weeknights, last-minute breakfasts, or when you want to impress guests with something homemade but fuss-free.

This recipe is forgiving, quick to mix, and suits cooks of all skill levels. Because the dough needs minimal handling and no chilling, you can go from mixing bowl to hot biscuits in under 20 minutes of hands-on time. That makes this a go-to for when you need fast comfort food that pairs with both sweet and savory dishes.

How to make 3 Ingredient Biscuits Recipe

This section walks through the method and explains what each step accomplishes so you get consistent results. The recipe uses high heat to encourage rapid oven spring, which is why the oven is set hot — you’ll get biscuits with a tender interior and lightly browned tops.

Follow the Directions exactly, then check the Pro Tips below if your first batch needs tweaking.

Ingredients

2 cups self-rising flour
¼ cup shortening
¾ cup milk

Ingredient notes and substitutions:

• Self-rising flour already contains baking powder and salt. If you only have all-purpose flour, make your own substitute by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to each cup of all-purpose flour.
• Shortening can be swapped for cold unsalted butter for a richer, slightly flakier biscuit. If you choose butter, use chilled butter cut into small pieces and work it in the same way you would the shortening.
• Milk gives tenderness and moisture. You can use whole milk for a richer flavor, 2% for a slightly lighter texture, or buttermilk for tang and extra rise. If using a dairy-free milk, pick a higher-fat option (like full-fat coconut milk) to mimic the mouthfeel of dairy; otherwise the texture can be a bit drier.
• If you’re avoiding hydrogenated fats, use cold butter, vegetable shortening labeled non-hydrogenated, or a plant-based butter alternative.

Directions

Preheat oven to 500°.
Put flour into a large bowl; whisk to fluff.
Add ¼ cup shortening. Using your fingers, blend the shortening and flour until incorporated. It should resemble cornmeal.
Add milk and stir until sticky dough forms. If it is very sticky, add more flour. If it is very dry, add more milk. The dough should just stick together.
Knead a few times, just until smooth. Add additional flour if it is still too sticky.
Pat until it is about ¾ inch thick.
Cut out with a biscuit cutter or glass, pressing down and not twisting.
Place each biscuit into a baking pan or cookie sheet, greased or lined with parchment paper or silpat.
Bake for 8-12 minutes until the tops are golden brown. YES, 500 DEGREES!

Pro Tips for Success 3 Ingredient Biscuits Recipe

• Keep ingredients cold (especially shortening or butter if substituting). Cold fat melts in the oven and creates steam pockets that make biscuits flaky. If your kitchen is warm, briefly chill the bowl before cutting in the fat.
• Don’t overwork the dough. Knead only a few turns until smooth. Over-kneading develops gluten and makes biscuits tough instead of tender.
• Use a straight, firm cutter and press straight down without twisting. Twisting seals the edges and prevents a good rise. Dip the cutter in flour to prevent sticking.
• Bake on a preheated sheet or in a hot oven. Starting high helps biscuits rise quickly. If your oven runs hot, check a minute or two earlier; ovens vary.
• For taller biscuits, stack rounds closely in the pan so they rise up against one another. For crispier sides, space them apart on the sheet.
• If the dough is sticky, sprinkle in a tablespoon of flour at a time rather than adding a lot at once—too much flour dries the biscuit.

Flavor Variations 3 Ingredient Biscuits Recipe

• Cheddar and Chive: Stir in 1 cup shredded sharp cheddar and 2 tablespoons chopped fresh chives into the dough for a savory, cheesy biscuit that goes well with soups and chili.
• Garlic-Herb: Add 1 teaspoon garlic powder and 2 teaspoons finely chopped mixed herbs (parsley, thyme, rosemary) to the flour before cutting in the shortening. Brush tops with melted butter and sprinkle with flaky sea salt after baking.
• Sweet Honey Butter: Mix 1 tablespoon sugar into the flour, then brush baked biscuits with a honey-butter glaze (2 tablespoons butter + 1 tablespoon honey) for serving alongside breakfast or fruit.
• Cinnamon Sugar Drop: After cutting or scooping the dough, brush tops with melted butter and sprinkle with cinnamon sugar for a sweet twist that tastes like a quick breakfast bun.
• Bacon and Scallion: Fold in 1/2 cup cooked crumbled smoked turkey bacon (or turkey bacon substitute) and 2 tablespoons sliced scallions for a hearty, savory biscuit perfect for brunch sandwiches.

Serving Suggestions 3 Ingredient Biscuits Recipe

• Breakfast Sandwiches: Split warm biscuits and fill with scrambled eggs and cheese, or add sliced smoked turkey for a protein punch.
• Butter and Jam: Keep it classic—fresh biscuits with a smear of butter and your favorite jam are unbeatable for simple afternoon tea or morning coffee.
• Soup and Stew: Serve biscuits alongside thick soups like tomato bisque, chicken pot pie soup, or chili. They’re perfect for dipping and soaking up broth.
• Shortcakes: Split slightly larger biscuits and use as the base for strawberry shortcakes: macerated berries, a dollop of whipped cream, and a sprinkle of powdered sugar.
• Sliders: Make small biscuits and use them as slider buns with pulled chicken, coleslaw, or roasted mushrooms for meat-free options.

Storage and Freezing Instructions 3 Ingredient Biscuits Recipe

• Short-term storage: Cool completely, then store biscuits in an airtight container at room temperature for up to 2 days. Warm briefly in a 300°F oven for 5–8 minutes to refresh.
• Refrigeration: If you need to store them longer, wrap in foil or place in an airtight container and refrigerate for up to 4 days. Reheat in a 325°F oven for 8–12 minutes.
• Freezing: To freeze, cool biscuits completely and place them on a baking sheet in a single layer to flash-freeze for 30–60 minutes, then transfer to a freezer bag or airtight container. They’ll keep well for up to 3 months.
• Reheating from frozen: Reheat at 350°F wrapped in foil for 12–15 minutes or until hot through. For crisp tops, remove foil for the last 2 minutes.
• Make-ahead tip: You can shape biscuits, arrange them on a tray, and freeze before baking. Bake directly from frozen adding a few extra minutes to the bake time.

Nutrition Facts (Per Serving) — (approximate)

Makes about 8 biscuits. Values are estimates and will vary depending on the exact products used.

• Calories: 190 kcal
• Protein: 4 g
• Carbohydrates: 25 g
• Fat: 8 g
• Fiber: 1 g
• Sodium: 300 mg

These numbers assume whole milk and standard shortening and are rounded for ease. Using butter instead of shortening, using buttermilk, or changing portion size will alter the nutritional profile.

FAQ About 3 Ingredient Biscuits Recipe

What makes these biscuits rise without baking powder or baking soda?

Self-rising flour contains a balanced amount of baking powder and salt mixed in, so you don’t need to add a separate leavening agent. When mixed with the liquid (milk) and exposed to oven heat, the baking powder reacts and releases gases that create the rise. Because the recipe relies on the correct proportion of self-rising flour, using it as directed is what produces the lift in these three-ingredient biscuits.

Can I use butter instead of shortening in this recipe?

Yes—you can swap cold unsalted butter for shortening for a richer flavor and slightly flakier layers. Use the same volume (¼ cup) of cold butter, cut into small pieces, and work it into the flour until it resembles coarse crumbs. Keep everything cold and don’t overwork the dough to get the best texture.

Why does the recipe call for such a high oven temperature?

A high oven temperature creates rapid steam when the butter or shortening melts, causing a strong oven spring that lifts the biscuit quickly and creates a tender interior. This quick hit of heat also browns the top while keeping the inside soft. If your oven tends to run hot, keep a close eye on the biscuits and check a minute or two earlier than the minimum time.

My biscuits spread out and are flat—what went wrong?

Flat biscuits are usually caused by overworking the dough, too-warm fat, or a dough that’s too wet. Make sure the shortening (or butter) is cold, avoid over-kneading, and only add flour or milk sparingly to achieve a dough that holds together. Also, ensure your self-rising flour is fresh—expired leavening means less rise.

How do I get flaky layers in these biscuits?

Flakiness comes from cold fat creating steam pockets as it melts. Use cold shortening or cold butter and cut it into the flour until pea-sized pieces remain. Handle the dough gently and avoid overworking. Folding the dough a couple of times—patting it out and folding it over—can create additional layers without toughening the biscuits.

Can I make these dairy-free or vegan?

Yes. Substitute milk with a plant-based milk like unsweetened soy or almond milk; choose a higher-fat option (like canned coconut milk diluted to desired thickness) for best texture. Replace shortening with a vegan butter or solid coconut oil. Note that the flavor and tenderness will vary slightly depending on substitutions.

How should I reheat leftover biscuits?

Wrap biscuits in foil and warm them in a 325°F oven for about 8–12 minutes, depending on size. For a crisp top, open the foil for the last 2 minutes. You can also microwave for 15–20 seconds for a quick warm-up, but the microwave will soften the exterior rather than crisp it.

Can I add mix-ins like cheese or herbs without ruining the dough?

Yes—mix-ins such as 1 cup shredded cheese, 2–4 tablespoons chopped fresh herbs, or 1/4 to 1/2 cup cooked and crumbled turkey bacon can be gently folded into the dough. Add them after you incorporate the milk so they don’t interfere with the flour-fat mixture. Keep additions light so they don’t weigh down the dough and reduce rise.

Why does my dough dry out while shaping?

Dough that sits too long can dry as the flour absorbs moisture. Work quickly when shaping the biscuits and, if it becomes dry, sprinkle a little milk into the dough and fold gently to redistribute moisture. Also avoid over-flouring your work surface—use just enough flour to prevent sticking.

Is it okay to use a drop-scone or biscuit drop method instead of cutting?

Absolutely. If you don’t have a cutter or prefer a more rustic biscuit, drop spoonfuls of dough onto a lined baking sheet. They’ll be thicker in the center and slightly quicker to bake. Drop biscuits usually spread differently and might be a bit less tall than cut biscuits, but they’re equally tasty and even faster to prepare.

Final Thoughts

This 3 Ingredient Biscuits Recipe is a dependable, no-fuss way to enjoy freshly baked biscuits any day of the week. By relying on self-rising flour, a solid fat, and milk, you get tender, flaky results with minimal ingredients and effort. Experiment with buttery substitutions or savory add-ins to make these biscuits suit breakfasts, dinners, and everything in between. Keep the technique simple: cold fat, gentle handling, and a hot oven for best rise and texture.

Conclusion

If you’d like another three-ingredient biscuit approach that focuses on buttermilk for extra tang and tenderness, check out this detailed take on a classic version: 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe.

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