Easy Biscuit Recipe Using 3 Ingredients

I have nev­er been able to mas­ter a easy bis­cuit recipe until I made the switch to self-ris­ing flour. Mama always told me to make the switch and for some stub­born rea­son of mine I felt like I was cheat­ing. I know, I know. It seems sil­ly but I was con­vinced. But I am here to say I was so wrong and this 3 ingre­di­ent bis­cuit recipe is to show for it. If you want the EASIEST and TASTIEST bis­cuit you ever put in your mouth then look no further.

fluffy homemade biscuit

3‑Ingredient Cathead Biscuits

Serv­ing Size:
1 bis­cuit (or 4, we won’t judge)
20 Min­utes


  • 2 1/2 cups self-ris­ing flour
  • 1 stick but­ter, frozen and a cou­ple table­spoons for the tops
  • 1 cup cold milk (but­ter­milk optional)


  1. Pre­heat a 10″ cast iron skil­let in a 450 degree oven. Place a lit­tle dol­lop of but­ter or grease in the bot­tom of the pan to melt.
  2. Add your flour to a large mix­ing bowl
  3. Using a cheese grater, grate your but­ter into the bowl. Squeeze the but­ter into the flour until crumbly
  4. Add milk and stir around the edges of the bowl about 15 times. DON’T overmix…trust me on this
  5. Turn dough on to a floured surface 
  6. Using a rolling pin, roll dough about 5 times before fold­ing in half and turn­ing 90 degrees. Repeat 5 times.
  7. One your dough is work­able but not sticky roll it out flat to desired thick­ness. I like a good fluffy bis­cuit so I keep my dough on the thick­er side.
  8. Remove your cast iron from the oven
  9. Use a bis­cuit cut­ter, mason jar lid or a cup to cut your bis­cuits and arrange them in your hot pan. Make sure the edges of the bis­cuits are touch­ing, this helps them to rise. Brush tops with a bit of melt­ed butter.
  10. Bake at 450 degrees until tops are gold­en brown. Approx­i­mate­ly 10–15 min­utes depend­ing on your oven.
  11. Serve imme­di­ate­ly with but­ter, hon­ey or jel­ly. Yields about 10 biscuits


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