This 3 Ingredient Biscuits Recipe is about as simple and rewarding as baking gets — soft, golden-on-top biscuits with just three pantry staples.

3 Ingredient Biscuits Recipe

Name: 3 Ingredient Biscuits Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups self-rising flour; ¼ cup shortening; ¾ cup milk

why make this 3 Ingredient Biscuits Recipe

If you want a warm, scratch-made biscuit without a long ingredient list or special equipment, this 3 Ingredient Biscuits Recipe is perfect. These biscuits are fast, forgiving, and ideal for busy mornings, last-minute guests, or when your pantry is modest but your appetite is generous. Because the batter is quick to mix and the bake time is short (yes, a very hot oven), you’ll have fresh biscuits on the table in under 20 minutes from start to finish.

Beyond convenience, these biscuits showcase how good technique and a few quality ingredients can deliver comforting results. They pair well with jam, gravies, soups, and even a quick breakfast sandwich. If you want to learn what makes biscuits tender and how to get a flaky texture with minimal fuss, this recipe is a great place to start.

how to make 3 Ingredient Biscuits Recipe

This section walks through the exact steps to make the biscuits, and it includes the ingredient list and directions as provided. Read the directions through once before starting so you know how the dough should look and feel.

Ingredients :

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

Ingredient notes

Self-rising flour: If you don’t have self-rising flour, you can make a substitute by combining 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt. Whisk together thoroughly before using.
Shortening: Solid vegetable shortening gives a light texture and high rise. You can substitute chilled unsalted butter for a richer, buttery flavor—use the same amount (¼ cup). If using butter, cut it in cold and handle the dough gently to preserve small flakes for a slightly flakier biscuit.
Milk: Whole milk gives a tender crumb, but 2% or even a non-dairy milk like almond or oat milk will work. If your milk is very thin, the dough may be slightly drier; add a tablespoon more if needed.

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

Use cold shortening or butter: Chilled fat creates steam pockets while baking that lift and separate layers, giving lighter, flakier biscuits. Keep the shortening cold until you blend it into the flour.
Don’t overwork the dough: Mix only until the dough comes together and knead just a few times. Overworking develops gluten and makes biscuits tough.
Press, don’t twist, the cutter: Twisting seals the edges and prevents a good rise. Press straight down and lift straight up to keep the edges tender and tall.
Keep the oven very hot and preheated: A high oven temperature gives a fast oven spring, creating a crisp exterior and soft interior. Preheat for at least 15 minutes so the oven and the baking sheet are evenly heated.
Space the biscuits close if you want softer sides: Placing them touching in the pan encourages steam and makes soft-sided biscuits. For crisper edges, space them apart on the sheet.
Use a light hand with flour when rolling: If the dough is slightly tacky, dust the surface sparingly with flour so you don’t add too much and dry out the biscuits.

Flavor Variations 3 Ingredient Biscuits Recipe

Cheesy herb: Fold in ½ to 1 cup shredded sharp cheddar and 1 tablespoon chopped chives or rosemary for savory biscuits. Reduce salt slightly if using salty cheese.
Garlic-parmesan: Mix 2 teaspoons garlic powder and ¼ cup grated Parmesan into the flour before cutting in the shortening. Brush tops with melted butter after baking.
Sweet honey butter: Add 1–2 tablespoons sugar to the flour, brush warm biscuits with a mixture of melted butter and honey, and sprinkle lightly with flaky sea salt.
Spicy jalapeño-cheddar: Stir in ¼ cup chopped pickled jalapeños (drained) and ½ cup shredded pepper jack for a bold kick.
Cinnamon-sugar: For a breakfast biscuit, fold in 2 teaspoons cinnamon and 2 tablespoons brown sugar, and sprinkle the tops with cinnamon sugar before baking.

Serving Suggestions 3 Ingredient Biscuits Recipe

Classic breakfast plate: Split warm biscuits, spread with butter and jam, and serve with scrambled eggs and bacon or smoked turkey.
Biscuit sandwiches: Use them for sausage or fried egg sandwiches, or fill with thinly sliced roasted chicken and a little mayo for a quick lunch.
With gravies: Make a quick sausage or mushroom gravy and ladle over split biscuits for a comforting dinner or brunch.
Soup companion: Serve biscuits alongside a bowl of tomato soup, chicken noodle, or creamy potato soup to soak up brothy goodness.
Mini sliders: Cut biscuits small or use biscuit dough to make slider-sized rounds, then top with pulled chicken or barbecued meat for party bites.

Storage and Freezing Instructions 3 Ingredient Biscuits Recipe

Short-term storage: Once cooled to room temperature, store biscuits in an airtight container at room temperature for up to 2 days. To keep them from getting soggy, place a paper towel in the container to absorb excess moisture.
Refrigeration: Refrigerate in a sealed container for up to 5 days. Reheat in a 350°F oven or toaster oven for 5–8 minutes to restore some crispness.
Freezing: For longer storage, freeze biscuits on a baking sheet until firm, then transfer to a freezer bag or airtight container. Frozen biscuits keep well for up to 3 months.
Reheating from frozen: Reheat directly from frozen in a 350°F oven for about 10–15 minutes, or until heated through. A quick brush of melted butter before serving brings back a fresh-baked aroma.
Reheating tip: For the best texture, avoid microwaving for long periods; microwaves can make biscuits gummy. If you must use a microwave, heat in short bursts and finish in the oven or toaster oven for crispness.

Nutrition Facts (Per Serving)

Nutrition estimates are approximate and based on the recipe as written, assuming the batch yields eight biscuits and uses whole milk and vegetable shortening. Values will vary with ingredient brands, substitutions, and serving size.

Per serving (1 biscuit, approx. 1 of 8):

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

Notes on nutrition

If you substitute butter for shortening, expect slightly higher saturated fat and a richer flavor.
Using low-fat or non-dairy milk reduces calories and fat somewhat, but may alter tenderness slightly.
If you make the batch larger or cut thicker/smaller biscuits, recalculate per-serving values.

FAQ About 3 Ingredient Biscuits Recipe

What can I use if I don’t have self-rising flour?

If you don’t have self-rising flour, make a quick substitute by mixing 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt. Whisk these dry ingredients together well so the leavening is evenly distributed. This homemade version performs similarly to commercial self-rising flour in quick biscuit recipes.

Why does the recipe call for such a high oven temperature (500°F)?

A very hot oven gives a fast oven spring: the rapid heat causes steam to form from the fat and liquid, which lifts the biscuit quickly and creates flaky layers. The high heat helps the exterior brown fast while keeping the interior tender. Make sure your oven truly reaches 500°F and that you bake on a preheated baking sheet for best results.

Can I replace shortening with butter or oil?

Yes. Chilled unsalted butter is a great replacement for shortening and will add a pleasant buttery flavor. Use the same volume (¼ cup), and keep the butter cold until you cut it into the flour. Avoid oil as a direct swap for solid fats; oils won’t create the same steam pockets and texture, resulting in a more cake-like biscuit.

How do I make sure my biscuits are flaky, not dense?

The keys are cold fat, minimal handling, and a hot oven. Cut the shortening (or cold butter) into the flour until the mixture resembles cornmeal—tiny, pea-sized pieces of fat are ideal. Mix just until the dough comes together and knead only a few times. Press or roll to thickness gently, and cut without twisting the cutter to preserve the layers.

Can I add mix-ins like cheese or herbs without changing the method?

Yes—fold in shredded cheese, herbs, or finely chopped add-ins gently at the end of mixing. Don’t overwork the dough; distribute mix-ins evenly with a few gentle folds. Keep in mind salty add-ins like bacon or ham (note: replace pork per earlier safety notes with smoked turkey or mushrooms) will change the sodium level, so taste accordingly.

How do I reheat leftover biscuits so they taste fresh?

Reheat in a 350°F oven or toaster oven for 5–10 minutes until warmed through; this restores some crispness. If reheating from frozen, allow a few extra minutes. A quick brush of melted butter after warming brightens the flavor and mouthfeel.

What yield should I expect from this recipe?

Yield depends on the biscuit cutter size and the thickness you roll the dough. For a standard 2.5–3 inch cutter and ¾ inch thickness, expect about 8–10 biscuits. Smaller cutters or thinner biscuits will increase the count, while larger cutters will reduce it.

Are these biscuits the same as buttermilk biscuits?

These biscuits use plain milk and a self-rising flour base, while traditional buttermilk biscuits use buttermilk plus a chemical leavening agent. Buttermilk contributes tang and tenderization due to its acidity. If you prefer, you can substitute buttermilk for regular milk for a more classic flavor, but note the recipe title and proportions center on three ingredients as written.

Final Thoughts

Three-ingredient biscuits prove that great baking doesn’t always require a long list of components or fuss. With just self-rising flour, shortening (or chilled butter), and milk, you can make biscuits that are tender, versatile, and fast. They’re forgiving for beginners yet rewarding for anyone who appreciates quick comfort food. Keep the technique simple—cold fat, minimal handling, and a hot oven—and you’ll consistently turn out biscuits that are worth sharing.

Conclusion

If you like the simplicity of this approach and want to explore a buttermilk version with a Southern-style spin, this guide to 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe offers a closely related method and flavor profile to try next.