With just three ingredients, Self-Rising Flour Biscuits are a must make in your breakfast rotation. So much better than a can or mix, these buttermilk biscuits bake up light and fluffy. They are easy to make and are welcome to the table morning, noon, and night.
This easy Self-Rising Flour Biscuits recipe can be the building block to Breakfast Sandwiches as well as Sausage Gravy and Biscuits. They are delicious in a Fried Chicken Sandwich or simply slathered with butter and honey. These biscuits are great for dipping into Instant Pot Tomato Soup.
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I am not opposed to baking biscuits from a can or boxed mix, but homemade biscuits really are amazing, golden brown and flaky with a fresh baked flavor. They can transform a really humble meal into something extraordinary.
Why Make This
It’s easy. You can pull together a batch (or two!) of Self-Rising Flour Biscuits in just minutes. It’s a three ingredient biscuit recipe that’s so simple.
It’s delicious. Biscuits are great as a side dish or as a base to many recipes. They’re a humble food that’s super tasty! Eat them on their own or add cooked breakfast sausage for an easy breakfast sandwich.
Ingredients
Here’s what you’ll need to make Self-Rising Flour Biscuits:
self-rising flour – Self-rising flour already has the baking powder and salt added to it, so it’s more like a mix than a pure flour. You can make your own. See the variation below.
butter – I like to use salted butter in my Self-Rising Flour Biscuits. You can also use shortening, margarine, or a plant-based butter. If you use unsalted butter, add ¼ teaspoon salt.
buttermilk or yogurt – Buttermilk and yogurt are both great ingredients to use as they add a bit of tang to your biscuits. Remember you can freeze buttermilk if you have leftover. If you prefer, you can also use whole milk or water.
You’ll want a little extra butter or milk to brush the tops of the biscuits for nice browning.
Step-by-Step Instructions
Here’s how to make Self-Rising Flour Biscuits:
- Preheat the oven to 425 °. Line a cookie sheet with parchment or a silpat mat or grease a cast iron skillet.
- In a large mixing bowl, toss together the flour and butter. Add the buttermilk and stir until a soft dough forms.
- Turn the biscuit dough out onto a lightly floured surface and knead lightly until smooth.
- Flatten to a ¾-inch thickness. Cut into 10 or 12 squares or use a biscuit cutter or other substitute such as a glass to cut rounds. Place biscuits on prepared pan and brush with melted butter. Bake for 15 minutes or until golden brown.
Variations
To make drop biscuits: use 1 to 1 ¼ cups buttermilk. Instead of kneading the biscuits, drop it by large spoonfuls on the baking sheet.
For thicker biscuits: flatten to 1 to 1 ½-inch thickness prior to cutting. This will yield fewer, larger biscuits.
To use regular flour: if you don’t have self rising flour, you can use regular, all-purpose flour. To do so, use 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt.
To make cheesy biscuits: Stir in ½ cup shredded cheese into the biscuit mixture.
For softer biscuits: bake them in a metal baking pan with their sides touching.
FAQs
You won’t need to add any salt or leavening as it’s already included in self-rising flour.
You can freeze biscuits baked or unbaked. If baked, allow them to cool completely before placing in a ziptop freezer bag. Remove the air and seal. Store in the freezer for up to a month. If unbaked, place the baking sheet of cut biscuits in the freezer until firm. Once firm, transfer to an airtight container. To bake, remove as many as you want to freeze from the freezer and bake from frozen, according to the recipe instructions.
If you don’t have milk, buttermilk, or yogurt, you can make biscuits with water. They won’t be as rich or have as much flavor, but they will still be good.
More Great Biscuit Recipes
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Self-Rising Flour Biscuits
Equipment
- large mixing bowl
- biscuit cutter
- rolling pin
- parchment paper
- heavy duty sheet pan
Ingredients
- 2 cup self-rising flour
- ⅓ cup butter cubed fine or shredded
- ⅔ cup buttermilk or yogurt
- 1 tablespoon melted butter for brushing over tops
Instructions
- Preheat the oven to 425 °. Line a baking sheet with parchment or a silpat mat.
- In a large mixing bowl, toss together the flour and butter, working it together with a pastry blender or fork until pea sized lumps are formed. Add the buttermilk and stir until a shaggy dough forms.2 cup self-rising flour, ⅓ cup butter, ⅔ cup buttermilk
- Turn the dough out onto a lightly floured board and knead lightly until smooth.
- Flatten to a ¾-inch thickness. Cut into squares or circles. Place biscuits on prepared sheet and brush with melted butter. Bake for 10 to 12 minutes or until golden brown.1 tablespoon melted butter for brushing over tops
Notes
- If baked, allow them to cool completely before placing in a ziptop freezer bag. Remove the air and seal. Store in the freezer for up to a month.
- If unbaked, place the baking sheet of cut biscuits in the freezer until firm. Once firm, transfer to an airtight container. To bake, remove as many as you want to freeze from the freezer and bake from frozen, according to the recipe instructions.
- To make drop biscuits: use 1 to 1 ¼ cups buttermilk. Instead of kneading the biscuits, drop it by large spoonfuls on the baking sheet.
- For thicker biscuits: flatten to 1 to 1 ½-inch thickness prior to cutting. This will yield fewer, larger biscuits.
- To use regular flour: if you don’t have self rising flour, you can use regular, all-purpose flour. To do so, use 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- To make cheesy biscuits: Stir in ½ cup shredded cheese into the biscuit mixture.
- For softer biscuits: bake them in a metal baking pan with their sides touching.
Jai Nelson
I doubled the recipe, and they were a massive hit with my crew. I did have to add about 1/4 more liquid to the make the consistency I wanted. I also used Greek Yogurt instead of milk. Being a diabetic, the yogurt is healthier.
Jessica Fisher
Great to hear! Thank you!
Martha
These sound amazing! Thanks for sharing the recipe with us. Would the same amount of plain Greek yogurt work as a substitute for the buttermilk?
Jessica Fisher
Depends on the texture. If really thick, you may want to add a bit of water or milk to thin it.