Here’s a simple, classic recipe for Self-Rising Flour Biscuits — tender, fluffy, and only a few ingredients. This is the easiest biscuit method out there!
⭐ Self-Rising Flour Biscuits
Ingredients (makes 8–10 biscuits)
- 2 cups self-rising flour
- 1 cup cold heavy cream OR 1 cup cold buttermilk
- 4 tbsp (½ stick) cold butter, grated or cut into small cubes
- (Optional) 1–2 tsp sugar for a hint of sweetness
Instructions
1. Prep
- Preheat oven to 450°F (230°C).
- Line a baking sheet with parchment.
2. Mix dry + fat
- Add self-rising flour to a bowl.
- Grate in cold butter (or cut in with a pastry cutter).
- Toss gently to coat butter pieces in flour — you want small pea-size bits.
3. Add liquid
- Pour in the cold cream or buttermilk.
- Stir just until dough comes together.
- Don’t overmix — keeps biscuits tender.
4. Shape
- Turn dough out onto a floured surface.
- Pat into a ¾–1 inch thick rectangle.
- Fold the dough over itself 2–3 times for extra flaky layers.
- Cut biscuits with a round cutter (don’t twist it — press straight down).
5. Bake
- Place biscuits so they’re just touching on the pan (helps them rise tall).
- Bake 12–15 minutes, until golden on top.
Serve
Great with butter, honey, jam, sausage gravy, or breakfast sandwiches.
Tips
- Keep everything cold — butter + cream help with rise.
- For extra golden tops: brush with melted butter before and after baking.
- If you only have all-purpose flour, I can give you a quick DIY self-rising flour method.
Want 3-ingredient biscuits, drop biscuits, or butter swim biscuits too?
