Name: 3 Ingredient Buttermilk Biscuits
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 2 ½ cups self-rising flour; 1 cup buttermilk; 1 stick butter (1 stick equals ½ cup)

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There’s nothing quite like the warm, flaky goodness of homemade biscuits fresh out of the oven. Whether you’re serving them for breakfast, as a side with dinner, or as a snack with a dollop of jam, these 3-ingredient buttermilk biscuits are your new go-to recipe.

With just three simple ingredients and minimal effort, you’ll have perfect biscuits every time. Let’s dive into the recipe!

Why You’ll Love This Recipe

Simple Ingredients: You only need self-rising flour, buttermilk, and butter—no fancy pantry items required.
Quick to Make: From start to finish, these biscuits can be ready in about 30 minutes.
Perfectly Flaky: The folding technique ensures layers of buttery, flaky goodness.
Customizable: Add a brush of melted butter on top or serve with your favorite spreads.

Ingredients You’ll Need

2½ cups self-rising flour
Self-rising flour is key here because it already contains the perfect ratio of baking powder and salt. If you don’t have self-rising flour, don’t worry—check the notes below for a substitution.
1 cup buttermilk
Buttermilk gives these biscuits their signature tangy flavor and helps create that tender texture. No buttermilk? See substitutions below.
1 stick of butter (½ cup)
Freezing the butter is essential for creating those flaky layers. You can use salted or unsalted butter, depending on your preference.

Step-by-Step Instructions

1. Prep Your Ingredients

Freeze the stick of butter for at least 20 minutes before starting. This makes it easier to grate and helps keep the dough cold, which is crucial for flaky biscuits.
Chill your measured flour and buttermilk in the fridge while the butter freezes.

2. Grate the Butter

Once the butter is frozen, grate it using the large holes of a box grater.
Toss the grated butter into the chilled flour a little at a time to coat it evenly. This step ensures the butter stays cold and creates those delicious layers.

3. Mix the Dough

Stir in the buttermilk just until the ingredients are combined. Be careful not to overmix, as this can make the biscuits tough.
If the dough feels too dry, add 1–2 tablespoons of additional buttermilk until it comes together.

4. Pat and Fold

Transfer the dough to a lightly floured surface. Pat it down to about ½ inch thickness.
Fold the dough in half and pat it down again to ½ inch thickness. Repeat this fold-and-pat process four times. This creates those signature flaky layers.

5. Shape and Cut

Roll out or pat down the dough to about ½ inch thick.
Use a biscuit cutter (about 2½ inches in diameter) to cut out your biscuits. Press straight down and lift up—don’t twist, as twisting can seal the edges and prevent them from rising properly.
Place the biscuits on a parchment-lined baking sheet so they’re nearly touching. This helps them rise evenly.

6. Bake

Bake in a preheated oven at 450°F (232°C) for 12–14 minutes, or until the tops are lightly golden brown.
If desired, brush the tops with melted butter as soon as they come out of the oven for an extra touch of flavor.

Tips for Success

Keep Everything Cold: The key to flaky biscuits is keeping your ingredients cold. Work quickly to prevent the butter from melting before baking.
Don’t Overwork the Dough: Overmixing or overhandling can result in dense biscuits. Handle the dough gently for best results.
Use a Sharp Biscuit Cutter: A sharp cutter ensures clean edges, which helps the biscuits rise evenly.

Substitutions and Variations

No Self-Rising Flour?
Make your own! For every cup of self-rising flour, combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt.
No Buttermilk?
Make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Add Some Flavor:
For savory biscuits, mix in shredded cheese, fresh herbs, or garlic powder. For sweet biscuits, add a sprinkle of sugar or cinnamon.

Serving Suggestions

These buttermilk biscuits are incredibly versatile! Here are some ideas for serving them:

Breakfast: Serve warm with butter, jam, or honey.
Lunch or Dinner: Pair with soups, stews, or fried chicken for a comforting meal.
Dessert: Split them open and top with fresh berries and whipped cream for an easy shortcake.

Nutrition Information (Per Biscuit)

Calories: 106 kcal
Carbohydrates: 20g
Protein: 4g
Fat: 1g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 22mg
Potassium: 53mg
Fiber: 1g
Sugar: 1g
Vitamin A: 34 IU
Calcium: 27mg
Iron: 1mg

(Note: Nutrition values are approximate and may vary depending on specific ingredients used.)

Final Thoughts

These easy 3-ingredient buttermilk biscuits are proof that simple recipes can yield incredible results. With their buttery flavor, tender texture, and flaky layers, they’re sure to become a staple in your kitchen. Whether you’re a seasoned baker or just starting out, this foolproof recipe will have you whipping up bakery-worthy biscuits in no time.

So next time you’re craving homemade comfort food, give this recipe a try—you won’t be disappointed! Let me know in the comments how your biscuits turned out or if you added any fun twists to the recipe. Happy baking!

3 Ingredient Buttermilk Biscuits

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Author: Noura
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 12 biscuits 1x
Category: Bread
Method: Baked
Cuisine: American
Diet: Vegetarian

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Description

Flaky buttermilk biscuits with just 3 ingredients come out perfectly every time.

Ingredients

Scale

2 ½ cups self-rising flour
1 cup buttermilk
1 stick butter (1 stick equals ½ cup)

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Instructions

Freeze the stick of butter. Chill the measured flour and buttermilk.
Grate the butter, tossing it with the flour a little at a time.

Stir in the buttermilk just until the ingredients are blended. If the dough feels dry, 1–2 tablespoons of additional buttermilk can be stirred in.
Place dough on a lightly floured surface and pat down to about ½ inch thickness. Fold in half and pat to ½ inch again. Repeat the fold and pat down step 4 times.
Roll with a rolling pin or pat down with hands until about ½ inch thick.
Cut with a biscuit cutter using a straight down and up motion (do not twist). Place biscuits on a parchment-lined baking sheet nearly touching.
Bake at 450°F for 12–14 minutes or until lightly browned. Brush with melted butter if desired.

Notes

Using a 2½-inch biscuit cutter will yield approximately 12 biscuits. You can cut biscuits once and then re-roll the dough and cut again to get the most biscuits. Salted or unsalted butter may be used. Check the full recipe post for substitutions for self-rising flour and buttermilk.