Easy Self-Rising Biscuits

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Yield: about 1 dozen 2" biscuits

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These biscuits are pleasantly crunchy on the outside, moist and tender on the inside.

Easy Self-Rising Biscuits

star rating (53) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 1 dozen 2" biscuits
Published: 04/30/2012


Tips from our bakers

  • To make a sweeter, shortcake-type biscuit, add 3 tablespoons sugar to the flour, and 1 teaspoon vanilla to the milk.
  • For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the flour; work in the butter or shortening, then toss in 1 cup shredded cheese before adding the milk.
  • Don't have self-rising flour? Try our recipe for Biscuits using all-purpose flour.


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1) Preheat the oven to 425°.

2) Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

3) Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

4) Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

5) Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick.

6) Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

7) If you've used a round cutter, pat the scraps together, and cut additional biscuits.

8) Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8" round pan.

9) Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown.

10) Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Yield: about 1 dozen 2" biscuits.

Nutrition information

Serving Size: 1 biscuits (37g) Servings Per Batch: 12 Amount Per Serving: Calories: 100 Calories from Fat: 40 Total Fat: 4.5g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 10mg Sodium: 230mg Total Carbohydrate: 15g Dietary Fiber: 0g Sugars: 1g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/01/2015
  • #Browns from #MS#GoOleMissRebs
  • Great recipe...it has just about been the only biscuit recipe that we have used in the last 2 years #ThanksKingArthur#2015
  • star rating 03/01/2015
  • Ed from PA
  • Miss recipe on the bag
    If you give us a call we may be able to help you find this recipe. Barb@KAF
  • star rating 02/17/2015
  • toshamer from KAF Community
  • Thanks to all who suggested grating frozen butter into the flour. It worked like a charm! Also, since I didn't have a sharp biscuit cutter handy, I just patted out the dough into rectangle on a sheet of parchment, used a knife to cut it into 16 square biscuits, separated them out on the same sheet of parchment, slid the parchment onto a cookie sheet and baked them. Only 3 ingredients (KAF self-rising flour, frozen butter and buttermilk) - No muss, no fuss and absolutely delicious!
  • star rating 01/04/2015
  • RoseAnne from Eaton ton,GA
  • Easy to make good biscuit! I used this to make sausage and cheese balls and they turned out tasty and fluffy. I have always used Bisquiik before, but never again. This recipe is almost as easy to use.
  • star rating 01/02/2015
  • GDad from KAF Community
  • We had them 3 ways. 1: using only butter and it wasn't bad just not as fluffy as we hoped. 2: using only shortening and it was fluffier but not a lot of flavor. 3:used 1/2 butter and 1/2 shortening and well you know what they say about 3rd times a charm, they turned out great. They were fluffy and had lots of flavor, very easy to make, and the new "Go To' biscuit recipe.
  • star rating 01/01/2015
  • alleygirl1 from KAF Community
  • Wow these are amazing! My first time using self raising flour and making biscuits. Did not have a biscuit cutter but a glass worked wonders. They were nice and flaky on the inside and crisp on the outside. Can't wait to try the variations listed for this recipe! Happy new year!
  • star rating 12/07/2014
  • nanajame from KAF Community
  • Baked this recipe to freshen my baking skills. Lovely. Flaky, correctly salted, and flavor very nice. Cold is keyword for ingreds.. Recipe spans locals. I'm in the southeastern part of KY. This recipe did fine here. Froze some, ate some; just an all-around good recipe. One can see why it's on the self-rising King Arthur Flour bag. A good "Go-to".
  • star rating 11/25/2014
  • Katie from Dallas
  • This is my quick, easy, reliable recipe for biscuits. I use it weekly.
  • star rating 11/21/2014
  • Sooz from Oklahoma
  • Very easy, turned out great. Being the lazy type, I used about a cup and a quarter of heavy cream instead of the butter and the milk. Still great. ( I also put them in the food processor.)
  • star rating 11/18/2014
  • Marty from Brooklyn, NY
  • The recipe was a winner on my first try!
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