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4.95 from 20 votes

Self-Rising Biscuits

Just 3 Ingredients to make these tall fluffy homemade biscuits! Add cheddar cheese for a 4th tasty optional ingredient!
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Course: Breakfast
Cuisine: bread
Keyword: biscuit, brunch recipes
Calories: 222kcal
Author: Heather Perine


  • 2 cups (8 ounces, 226 grams) self-rising flour
  • 1/4 cup (4 tablesoons, 57 grams) salted butter
  • 3/4 cup (180 mL) milk
  • biscuit cutter


  • Preheat. Heat oven to 450°F/230oC.  
  • Prepare baking sheet. Lightly grease cookie sheet with shortening or cooking spray. Or line with silicone baking mat. You can also use a cast iron pan to bake these in. 
  • Measure flour. Place flour in large bowl. (If using unsalted butter, then add the additional 1/8 teaspoon of salt to the flour and whisk to combine)
  • Add butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs
  • Add milk. Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
  • Knead and cut biscuits. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round biscuit cutter. Place biscuits with sides touching on cookie sheet.
  • Bake the biscuits. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.


  • Tools: 2- inch Biscuit Cutter, mixing bowl, pastry cutter, silicone baking mat
  • If you don't have self-rising flour, you could make your own. Just be aware that this may affect the overall texture due to the difference in protein content.
  • Use salted butter. There is salt in the self-rising flour but not enough. So salted butter helps to add that extra salt (and flavor). If you don't have salted butter, then add 1/8 teaspoon of salt to your flour.
  • Make sure your butter is COLD! You want cold butter so it doesn't get incorporated into the flour leaving pockets of butter that will melt in the oven and create flaky layers.
  • Be careful to not overknead. I knead a total of about 3 times to bring the dough together and help create layers.
  • To cut the biscuits you want to push the biscuit cutter straight down and pick straight up. DO NOT TWIST THE CUTTER. This will create lopsided biscuits.
  • Do not handle the dough too much, especially when using the scraps.
  • For tall fluffy biscuits, place the biscuits together touching on the cookie sheet. For crispier edges, then place them a couple inches apart. 
  • Nutrition facts are based on the dough making 8 biscuits (with cheese added).


Calories: 222kcal | Carbohydrates: 22.8g | Protein: 7.2g | Fat: 11.2g | Saturated Fat: 6.9g | Cholesterol: 32mg | Sodium: 139mg | Potassium: 58mg | Fiber: 0.8g | Sugar: 1.1g | Calcium: 100mg | Iron: 1.4mg