3-Ingredient Buttermilk Biscuits

When I’m short on time but still want something warm, flaky, and homemade, I turn to this 3-ingredient buttermilk biscuit recipe. It’s incredibly easy, and the results rival anything from a bakery. With just self-rising flour, butter, and buttermilk, I can pull together a batch of buttery, golden biscuits in under 30 minutes. These are perfect for breakfast sandwiches, dinner sides, or simply slathered with jam or honey.

Why You’ll Love This Recipe

This biscuit recipe is my go-to when I want big payoff with minimal effort. Here’s why I keep it in regular rotation:

• Only three ingredients and no mixer needed
• Buttery, flaky texture with a soft interior
• Ready in under 30 minutes from start to finish
• Customizable with sweet or savory add-ins
• Perfect as a side, snack, or breakfast base

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

self-rising flour
cold unsalted butter
cold buttermilk

Don’t have self-rising flour?
I mix 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt as a substitute.

Directions

1. Preheat the Oven:
   I preheat the oven to 450°F (230°C) and line a baking sheet with parchment or lightly grease it.
2. Work in the Butter:
   I grate or cube the cold butter and mix it into the flour using a pastry cutter or my fingers. I stop when the mixture looks like coarse crumbs—this step is key for flakiness.
3. Add the Buttermilk:
   I pour in the cold buttermilk and stir just until the dough comes together. I avoid overmixing to keep the biscuits tender.
4. Shape the Dough:
   On a floured surface, I gently pat the dough to about ¾ inch thick. I fold it over itself 2–3 times to build layers, then pat it down again and cut biscuits using a round cutter.
5. Bake the Biscuits:
   I place them on the baking sheet—touching if I want soft sides or spaced apart for crisper edges—and bake for 12–15 minutes, until golden on top.
6. Finishing Touch (Optional):
   I often brush the tops with melted butter after baking for extra richness.

Servings and timing

Yield: Makes about 8–10 biscuits
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: 25 minutes

Variations

• Cheddar Herb Biscuits: I add shredded cheese and chopped herbs before adding the buttermilk.
• Sweet Biscuits: I mix in a tablespoon of sugar and serve with berries and whipped cream.
• Garlic Butter: I brush with garlic butter after baking for a savory dinner side.
• Mini Sliders: I cut the dough into smaller rounds for party-size sandwich buns.

Storage/Reheating

Storage:
I store cooled biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Freezing:
Unbaked biscuits freeze well. I freeze them on a tray, then transfer to a bag. They bake straight from frozen—just add a few minutes to the bake time.

Reheating:
I reheat in the oven at 350°F for 5–7 minutes or microwave briefly with a damp paper towel.

FAQs

Can I use milk instead of buttermilk?

Yes, but I prefer the tang and tenderness that buttermilk adds. If needed, I mix ¾ cup milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes.

Why is my dough sticky?

It’s okay if it’s a bit sticky. I lightly flour my hands and surface instead of adding more flour to the dough.

Do I need a biscuit cutter?

Not necessarily. I sometimes use a floured glass rim or just cut squares with a knife for no-waste biscuits.

Why fold the dough?

Folding builds layers, which leads to flakier biscuits. I keep it gentle to avoid overworking.

Can I make these ahead?

Yes. I prep and cut the biscuits, then refrigerate or freeze them until I’m ready to bake.

Conclusion

These 3-ingredient buttermilk biscuits are a game-changer for busy mornings or cozy meals. With simple ingredients and a few quick steps, I get biscuits that are soft inside, flaky outside, and loaded with homemade charm. Whether I serve them with eggs, fried chicken, or a pat of butter and honey, they never last long on the table.

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