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3 Ingredient Biscuits for Two is the perfect serving for two people or one if you’re really hungry. Pillowy soft, tall and fluffy, you’ll love this homemade biscuit recipe!

Homemade 3 Ingredient Biscuits for Two recipe - perfect for 1 or 2 people!

Four days a week I make 3 Ingredient Biscuits for Two for the boys. Yes, I’ve spoiled them. Yes, they expect a homemade breakfast. No, they don’t like cereal or toast or poptarts or even canned biscuits. (By the way, did you know you can make grilled cheese from canned biscuits?) Once a week I can get away with make crescent rolls for them. (I simply put 1 tablespoon chocolate chips in the center, roll them and bake as normal.) And, occasionally, I’ll make their favorite pancakes, but quite honestly I hate flipping pancakes. (That’s also why I came up with these Time-saving Pancakes.)

I can literally have 3 Ingredient Biscuits for Two in less than 5 minutes and in less time than it takes for the oven to come to temperature!

Homemade 3 Ingredient Biscuits for Two recipe

This is my method for the quickest possible biscuits. I’ll put the exact measurements in the printable recipe box below.

How to make 3 Ingredient Biscuits for Two

  1. Turn oven on 425 degrees F
  2. Place 1 cup self-rising flour in a bowl
  3. Place solid vegetable shortening in a bowl
  4. Mix the flour and shortening with a fork
  5. Measure buttermilk and add to flour mixture
  6. Stir with a fork until the mixture comes together, don’t over mix
  7. Place a sheet of waxed paper on the counter and flour lightly
  8. Pour dough onto paper, flour your hands, and the top of the dough lightly
  9. Pat dough into a circle that’s one inch thick
  10. With a sharp knife, cut an ‘X’ in the dough making four equal sections
  11. Take one of the sections, hold it in one hand while shaping it into a circle with the other
  12. Place in a cast-iron skillet (My skillet is seasoned and doesn’t need to be greased. You may need to rub your skillet or pan with shortening, oil, or butter.)
  13. Your oven should be preheated by now. Place biscuits into the oven and bake at 425 degrees for 13 to 15 minutes. Mine biscuits cook at 14 minutes exactly.
  14. Butter and serve hot!


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3 Ingredient Biscuits for Two

3 Ingredient Biscuits for Two

3 Ingredient Biscuits for Two the quickest recipe for homemade biscuits that serves two or one if you're really hungry.
Author: Paula
4.91 from 31 votes
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Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Servings: 4 biscuits


  • 1 cup self-rising flour
  • 1 Tablespoon solid vegetable shortening I use Crisco
  • 1/2 cup buttermilk
  • 2 -3 tablespoon flour for kneading


  • Preheat oven to 425 degrees F
  • Combine shortening and flour with a fork in a bowl
  • Add buttermilk and mix
  • Turn dough out onto a sheet of waxed paper that's been dusted with flour
  • Dust top of dough with flour and press into a disc about 1 inch thick
  • Cut dough into 4 equal sections
  • Form each section into a circle and place in oven-safe pan
  • Bake 13 to 15 minutes at 425
  • Bake until browned. Serve hot!


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Calories: 160kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Calcium: 39mg | Iron: 1mg
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    1. You can make this substitute for buttermilk. Reduce for amt in recipe
      For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

    2. I have made these several times using Crisco and regular flour with added baking soda and salt, and they always were good. This time, I used almond milk plus 1 1/2 tsp lemon juice to make up to 1/2 cup “buttermilk.” (I think I had used regular milk to do this before.) I had to keep adding more flour (probably 1/4 cup more flour) to have it be firm enough to form into a biscuit shape. It still was a little too wet. Is the almond milk the problem? I’m a vegan but I cook for non-vegans, too.

  1. Can I sub butter in the same amount for the shortening? How does it affect the texture of the biscuits? Or perhaps, 1/2 shortening and 1/2 butter? Hubby loves the flavor of butter in biscuits. I love that this makes just a small amount. Thanks.

  2. Could coconut oil be used in place of Crisco? It’s solid at room temp, and would be healthier if it would work. I’m not a biscuit maker-my husband was famous for his sourdough biscuits, but he died last year and I’m thinking about trying some. Your recipe sounds easy enough, just wondering if the substitution would work, as I don’t keep shortening now.

    1. Hi Patricia. I do think coconut oil will work. I actually substitute coconut oil in a lot of things now, even cakes and they all have turned out good. Use the same about of coconut oil as you would the Crisco in the recipe. Let me know how you like them.

      1. Their is a brand of coconut oil the name is Lou Ann and i buy it at walmart and it has no flavor so everything you cooke want taste like coconut.

        1. That’s good to know. I don’t like coconut (except in curry or similar), hate it toasted/shredded; haven’t tried coconut oil because of this. You’ve done the hard work for me. Thanks.

        2. i used to buy the LouAnn until i read an article about coconut oil. I could not get any info on it, not even from their web site. i stopped buying it, it is not a good quality oil….just sayin’

    2. Thanks! I’m going to try these. Will let you know how they turn out.

  3. In the portion above the recipe you say you can have them done in 5 minutes. Apparently you must be talking about prep time only since they have to cook for up to 15. You might want to make that a little clearer. I will be trying this however.

  4. I made these tonight. They were really good and rose high! I did knead about 8 times, then flattened to make a circle big enough to cut out 4 biscuits with a biscuit cutter. I also brushed butter on the tops before and after baking to keep them soft and yummy!
    They were perfect. I am sure kneading a bit helps them not crumble. It was perfect for the two of us. We each have one left for breakfast. 😋

  5. 3 stars
    these were really simple and easy to make but when split to make sausage biscuits they crumbled, and suggestions?

  6. Conversion recipe for self-rising flour is: 1 cup all-purpose flour minus 2 teaspoons, 1 1/2 tsp. baking powder, 1/2 tsp. salt. This makes 1 cup self-rising flour. I use this if I don’t have self-rising flour & my recipes come out perfect. I don’t believe you have to use cast iron pan. A baking sheet would work. I’m making these tonight for dinner!!

  7. had two questions does it have to be self rising or can i use regular flour and also does it have to be a cast iron pan or can it be a cookie sheet ?

    1. I’m just guessing here but if you didn’t use “self-rising” flour. I wouldn’t think it would not rise, leaving you with “flat” biscuits. Maybe you should add yeast to that then.

    2. Self-rising flour has the baking powder, soda and salt added…so you will have to add those ingredients to the recipe. Usually there is a biscuit recipe on the bag of flour. You can figure the amount from their recipe of how much to use. 🙂

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