3-Ingredient Buttermilk Biscuits

Imagine sinking your teeth into a warm, flaky 3-Ingredient Buttermilk Biscuit with steam rising and butter melting into every delicious layer. These golden-brown beauties are the epitome of Southern comfort food, yet require just minutes to prepare with ingredients you likely have on hand. The magic of these 3-Ingredient Buttermilk Biscuits lies in their simplicity—proving that sometimes, less truly is more when it comes to creating memorable food. You’ll learn how to achieve mile-high, tender biscuits that rival any restaurant offering, all with just self-rising flour, butter, and buttermilk.

Why You’ll Love This Recipe

These 3-Ingredient Buttermilk Biscuits will quickly become your go-to bread side for any meal. Unlike store-bought options or complicated recipes requiring numerous ingredients, these homemade biscuits showcase how simple ingredients can create extraordinary results.

The contrasting textures are what make these biscuits truly special—crispy, golden exteriors give way to soft, pillowy centers with distinct, buttery layers that pull apart effortlessly. Each bite delivers a perfect balance of rich butter flavor and subtle tanginess from the buttermilk.

Beyond their incredible taste, you’ll appreciate how quickly these come together. From start to finish, you can have fresh, homemade buttermilk biscuits on your table in under 30 minutes. They’re versatile enough for breakfast sandwiches, accompanying soups, or simply enjoyed warm with honey or jam. The minimal ingredient list also means less measuring and fewer dishes to clean—a win-win for busy home cooks looking for easy buttermilk biscuit recipes.

Ingredients List for the 3-Ingredient Buttermilk Biscuits

These simple yet magical ingredients work together to create perfectly flaky layers and a tender crumb. The secret lies in keeping everything cold and handling the dough minimally to maintain those beautiful butter pockets.

• 2 cups self-rising flour
• 1 stick frozen butter (salted or unsalted) ((1/2 cup) + more for brushing)
• 1 cup cold buttermilk

Pro Tips

For truly exceptional 3-Ingredient Buttermilk Biscuits, these three techniques make all the difference:

First, temperature control is crucial. Keep your butter frozen until the moment you need it, and chill your buttermilk thoroughly. Cold ingredients prevent the butter from melting before baking, which is essential for creating those distinct, flaky layers. If your kitchen is particularly warm, consider chilling your bowl and utensils in the freezer for 15 minutes before starting.

Second, the grating technique transforms ordinary biscuits into extraordinary ones. Using a box grater to shred frozen butter creates perfect, evenly distributed cold butter pieces throughout the dough. This method is far superior to cutting butter into cubes as it incorporates more efficiently and creates more pockets for steam—resulting in higher, flakier biscuits.

Finally, resist overworking the dough. Handle it only enough to bring it together, then use the folding technique to create layers. Each fold develops structure without toughening the dough. Aim for 4-6 gentle folds, rotating the dough 90 degrees between each fold. This simple step creates the signature pull-apart layers that make these homemade buttermilk biscuits irresistible.

Instructions

Step 1: Preheat oven to 450°F. (read the tips in the notes before proceeding).

Step 2: Add flour into a large bowl.

Step 3: Grate the frozen butter into the flour.

Step 4: Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.

Step 5: Pour in the cold buttermilk and stir with a rubber spatula until a dough forms.

Step 6: Lightly flour a work surface, and turn the dough out onto the work surface.

Step 7: Flour your hands and gently knead the dough, add more flour as needed but not too much. Dough should be slightly sticky.

Step 8: Fold the dough several times to create layers. Work quickly to prevent the dough from warming, which could result in a flat, dry biscuit.

Step 9: Finally pat the dough into a 1-inch thick rectangle.

Step 10: Using a 3-inch biscuit cutter, cut out 4 biscuits. (Regather the dough and pat it back out to cut the remaining biscuits.)

Step 11: Place biscuits on a baking sheet, with the sides touching.

Step 12: Bake for 12-14 minutes. (Optional- During the last minute or two: Brush the tops lightly with extra melted butter and then switch the oven to broil to brown the tops if needed. Keep an eye on it the entire time while broiling since the browning happens quickly.)

Step 13: As soon as biscuits come out of the oven, brush with melted butter. Once the butter has absorbed, brush them once more.

Variations

While the classic 3-Ingredient Buttermilk Biscuits are perfect as-is, these variations add delicious twists to the basic recipe:

For Herb Buttermilk Biscuits, add 2 tablespoons of fresh chopped herbs like rosemary, thyme, or chives to the flour mixture. These pair beautifully with savory meals like roast chicken or beef stew, adding an aromatic element to the buttery layers.

Cheese lovers will adore adding 3/4 cup of shredded sharp cheddar or pepper jack to the dough after cutting in the butter. These cheese-studded buttermilk biscuits develop irresistible crispy cheese edges during baking and make excellent accompaniments to soups and salads.

For those requiring a dairy-free option, substitute the butter with solid coconut oil (chilled until firm) and the buttermilk with a plant-based alternative mixed with a tablespoon of lemon juice or vinegar. While the texture will differ slightly from traditional buttermilk biscuits, they’ll still rise beautifully and satisfy cravings for homemade biscuits.

Storage and Serving

Fresh 3-Ingredient Buttermilk Biscuits are at their absolute best when served warm from the oven, but proper storage can help maintain their quality. Store completely cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze biscuits in a single layer until solid, then transfer to a freezer bag where they’ll keep for up to 3 months. Reheat frozen biscuits in a 350°F oven for 5-7 minutes until warmed through.

These versatile biscuits shine in numerous serving applications. Split and butter them for breakfast, perhaps adding a drizzle of honey or a spoonful of jam. For a heartier morning option, use them as the base for egg and sausage breakfast sandwiches. At dinner, they’re the perfect vehicle for soaking up gravy or stew. For a classic Southern experience, serve warm biscuits with country ham and a dollop of fig preserves—the sweet-salty combination perfectly complements the buttery biscuit.

FAQs

Can I use all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour by adding leavening agents. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk these together thoroughly before proceeding with the recipe.

What if I don’t have buttermilk?
Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling to the 1-cup line with regular milk. Let it stand for 5 minutes before using. While not identical to real buttermilk, this will provide the necessary acidity for your 3-Ingredient Buttermilk Biscuits.

Why didn’t my biscuits rise as high as expected?
Several factors affect biscuit height: your butter might have been too warm, the dough might have been overworked, or your baking powder could be expired. For maximum height, ensure all ingredients stay cold, handle the dough minimally, and check that your leavening agents are fresh.

Can I make the dough ahead of time?
Yes, you can prepare the dough and cut out biscuits up to a day ahead. Store them covered in the refrigerator, then bake straight from cold. You may need to add 1-2 minutes to the baking time.

Why do you place the biscuits touching on the baking sheet?
Placing biscuits with sides touching creates “kiss points” where they connect, resulting in softer sides and encouraging upward rather than outward rise. This technique helps create taller buttermilk biscuits with a more tender interior texture.

Print