Biscuit making doesn’t get any simpler than these 3-Ingredient Biscuits. Slather them with butter and you won’t believe how deliciously light and tender these biscuits are.
There’s actually 2 ways to make 3-Ingredient Biscuits and I’ve made them both. They can be made with butter or shortening. The slightly taller and more golden ones in the pictures are made with butter.
Which type you prefer is really a matter of personal preference. I think butter biscuits have a better flavor and they have a flakier texture.
Shortening Biscuits are old-school southern biscuits like the ones at Cracker Barrel. They are crumblier in texture. They are also smoother on top and don’t rise as much. In the picture above, the biscuits in the front and middle are made with butter and the ones in the back are shortening.
Tips for making 3-Ingredient Biscuits
- If using butter, be sure to keep it cold. I usually cut it into cubes and then place it in the freezer for a few minutes before using it. With shortening it doesn’t matter as much because it has a higher melting point than butter.
- For tender biscuits, do not overwork the dough. Stir just until the ingredients are mixed. Do NOT knead the dough. Just pat it or gently roll it until you get the desired thickness.
- When it comes to flour, White Lily is hands down the best for making biscuits.
More Biscuit Recipes
- removeCat Head Biscuits
- Red Lobster Biscuits
- 7-Up Biscuits
- Callie’s Buttermilk Biscuits
- Jim ‘n Nick’s Cheesy Biscuits
3-Ingredient Biscuits
Ingredients
- 2 cups self-rising flour,, White Lily is best
- 1/4 cup vegetable shortening OR butter
- 3/4 cup buttermilk
- melted butter,, optional
Instructions
- Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet or a cast iron pan with shortening or butter. Or you can line a baking sheet with parchment paper.
- Place flour in a large bowl. Add shortening or butter and cut it in with a pastry blender or 2 forks or 2 knives. You don't want any pieces bigger than a small pea.
- Slowly pour buttermilk in, stirring gently as you pour. Keep gently stirring until flour is moistened but do not overmix.
- Transfer dough to a lightly floured piece of parchment paper. Gently pat it out until it is 1/2-inch thckness.
- Cut out biscuits using a 2-inch floured biscuit cutter, Do not twist the cutter as you press it down. Just use a straight up and down motion. Press together the scraps and cut one more biscuit.
- Place biscuits so they are just barely touching each other on the baking sheet.
- Bake for 10 to 12 minutes. Brush with melted butter and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
I made these today and followed recipe to the letter were tough did not rise
This has been my go-to biscuit recipe for years! I use White Lily or King Arthur flour. Delicious and so easy!
Can you use liquid cooking oil instead of solid shortening or butter? If so, how much?
I just made these biscuits and they were good! I didn’t feel like “grating” the butter so I cubed the butter, placed it in a small dish and into the freezer for a few minutes. Added the cold butter to the flour and used a slicer tool to combine into the flour. For me it was much easier. I didn’t want the hassle of dealing with melting butter in my fingers while grating. Great recipe using self rising flour.
These were so easy and so very good. I can’t get White Lily flour here in my area, so I had to use what I can get. (Y’all are so lucky to be able to buy White Lily flour.) But the biscuits turned out great anyway! I’m an old cook and have always had trouble making good scratch biscuits, but with your recipe, I can finally make a decent biscuit. Thanks for sharing this recipe.
Claudine in Fort Worth, TX
You can always order White Lily Self Rising Flour from Amazon. If you bake Biscuits a lot, order a double pack. Best flour for making biscuits.
King Arthur flour is good too!
Is it supposed to be crumbly ?
I make this recipe in my home as your steps you write in this article and this is so easy to make this recipe. It is amazing to make and very interesting.
Very useful and helpful for me to make recipes like that very easily in my home.
Thank You!!!
Yes, I like using 1/2 milk 1/2 buttermilk
Can I use milk if I don’t have buttermilk
Can I use a different type of milk?
This is how I make mine, and with White Lily. Delicious! I’m going to grate it the next time and chill first, see if they turn out different. Thanks for such great recipes!