Easy 3 Ingredient Biscuits (without baking powder!)

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Did you know you can make homemade biscuits with just three ingredients? They are so easy – all you need is self-rising flour, butter, and sour cream to make buttery drop biscuits.

bowl of 3 ingredient biscuits.

Easy Sour Cream Biscuit Recipe

I think it’s important to have an easy biscuit recipe in your pocket to pair with dinner (or even breakfast!) and these tender biscuits fit the bill.

Many people make buttermilk biscuits, or even biscuits with regular milk, but this version uses sour cream.

And because you use self-rising flour, there is no need for baking powder. Though if you only have all-purpose flour (it’s all I usually keep on hand), I have a substitute below for you.

In that case, you’ll need 5 basic ingredients, but I feel like that’s still pretty manageable, right?

Let’s make some buttery, tender, melt-in-your-mouth Sour Cream Biscuits.

Why you’ll love these 3 Ingredient Biscuits

  • Three simple ingredients – What’s not to love about that?!
  • No rolling & cutting – Because they’re drop biscuits, you don’t need to roll out the dough and use a biscuit cutter.
  • Fast – Start to finish you’ll be done with these in just about 30 minutes.
  • Delicious – Buttery, decadent, tender, melt-in-your-mouth. All the good adjectives.
closeup of sour cream drop biscuits in a bowl.

Equipment needed to make homemade drop biscuits

  • Pastry Cutter – a pastry blender will incorporate the butter into the flour. If you don’t have one, you can use forks.
  • Muffin Tin – I’ve had this one for a many years and it has held up well.
  • Mixing Bowls – I like this set with the grippy bottoms so they don’t scoot around the counter.

Ingredients for 3 Ingredient Biscuits

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • SELF RISING FLOUR – Self rising flour is all purpose flour with a leavening agent already added (like baking powder).
  • BUTTER – I personally like to use salted butter in these biscuits but unsalted butter works. Cold butter (even frozen) works best. Softened butter will also work, it will just leave you with a slightly different texture.
  • SOUR CREAM – Full fat sour cream. The sour cream is acidic and reacts with the self rising flour to make fluffy biscuits.
self rising flour, butter, and sour cream laid out to make biscuits.

How to make drop biscuits

STEP ONE: First, in a large bowl, cut the butter into the self-rising flour until the mixture looks like coarse crumbs. Do this by either using a pastry cutter or, if you have frozen butter, you can grate it with a cheese grater. The butter should be pea sized.

STEP TWO: Then, add the sour cream to the flour mixture and stir until just combined – do not overmix, the mixture will be a bit crumbly.

STEP THREE: Finally, portion the biscuit dough into a greased muffin tin, evenly between 8 wells (6 if you’d like them a little larger), and bake for 20 minutes at 400° or until golden brown. Alternatively, you can drop the dough directly onto a cookie sheet lined with parchment paper or a silicone mat.

Serve & enjoy!

collage of 4 photos showing the process of making drop biscuits.

How to serve them

I like to serve them warm. They’re already fairly buttery on their own but you can add additional butter and honey or jam. Melted butter, sweet honey…so good!

You could also scramble up some eggs and bacon and make some breakfast sandwiches!

What to serve biscuits with

One of the great thing about biscuits is you can serve them with any meal. They’re the perfect accompaniment to breakfast, lunch, or dinner.

You can start your day with easy biscuits and sausage gravy, or with a ham and potato casserole or a spinach and zucchini frittata.

Or, finish it by pairing them with a dinner of crockpot beef stew or even BBQ chicken strips and biscuits with honey (like Popeye’s!).

How to store leftovers

Leftovers should be stored in an airtight container, at room temperature, for up to 3 days.

Can I freeze biscuits?

Yes, biscuits freeze well. Wrap them in foil, drop them in a freezer bag, and they’ll keep for about 3 weeks. When you’re ready to eat them, pop them in the oven (or air fryer) for about 10 minutes at 300°.

overhead shot of drop biscuits in a muffin tin.


What if I don’t have self rising flour?

You can substitute all-purpose flour for self-rising flour by doing the following: to one cup of all-purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk to combine.

Do I have to use a muffin tin?

No, you don’t have to use a muffin tin, but they help the biscuits keep their shape a bit. You can drop them directly onto a baking sheet for freeform biscuits. If going that route, I would line the pan with parchment paper first.

Why should the butter be cold?

Cold butter melts while baking which makes tender, flaky layers in the biscuits. You can use softened butter, you’ll just lose a bit of texture.

Need more bread recipes? Try these:

Easy Garlic Knots
One Hour Dinner Rolls
Wheat Rolls with Garlic Herb Butter

Click here for my entire collection of side dish recipes.

white bowl of biscuits on a checkered towel.
bowl of 3 ingredient biscuits.

Easy 3 Ingredient Biscuits

Melissa Williams | Persnickety Plates
Did you know you can make homemade biscuits with just three ingredients? They are so easy – all you need is self-rising flour, butter, and sour cream to make buttery drop biscuits.
5 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 8 biscuits
Calories 185 kcal


  • 1 cup self-rising flour
  • 8 Tablespoons butter cold
  • ½ cup sour cream


  • Preheat oven to 400 degrees. Spray a muffin tin with non-stick spray and set aside.
  • To a large bowl, add the self-rising flour and butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
  • Stir in sour cream until just combined. The mixture will still be a little crumbly.
  • Spoon mixture evenly into 8 muffin wells of the prepared muffin tin.
  • Bake for 20 minutes or until golden.


  • If you’d like taller biscuits, divide the dough into 6 instead of 8.
  • This recipe is easily doubled or tripled.
  • Store leftovers in an airtight container for up to 3 days. They are best fresh.
  • If you don’t have self-rising flour, make some by mixing 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.


Serving: 1gCalories: 185kcalCarbohydrates: 12gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 95mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 440IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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