These easy 3 ingredient buttermilk biscuits are buttery, soft, moist, and there’s no need for shortening. You just need one bowl so you can quickly whip up these biscuits in no time.
I love homemade biscuits and have experimented with quite a few easy recipes. These 3 ingredient buttermilk biscuits are a new favorite.
They are buttery, flaky, moist, and tender. I also like that they don’t dry out after they are cooled. If you want to add a little something, I like brushing honey on the tops after they come out of the oven.
If you like super easy baking recipes, you need to give these homemade buttermilk biscuits a try.
Ingredients
- Self-rising flour
- Cold unsalted butter
- Buttermilk – if you don’t have buttermilk, you might like my 3 ingredient biscuits instead.
How To Make Them
What makes this recipe so easy is using self-rising flour. It already has the baking powder and salt so there’s no need to add any other leavening. If you don’t have any on hand you can make your own: just whisk 2 cups all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
Cutting cold butter into the flour is what gives the biscuits a light and flaky texture. Use a pastry cutter or fork and once the butter is in pea-sized pieces, it’s done.
Add the buttermilk and mix until the dough comes together. Knead the dough about five times.
Roll the dough out on a lightly floured surface until it’s about ½-inch thick. Cut the biscuits out using a biscuit cutter or a glass.
Bake the biscuits for 8 to 10 minutes or until they are golden brown. I love these biscuits warm from the oven with a little honey or melted butter brushed on top.
Storage Tips
I like these biscuits warm from the oven, but they will keep at room temperature for a few days. Just keep them in an airtight container.
More Easy Biscuit Recipes
3 Ingredient Buttermilk Biscuits
Ingredients
- 2 cups self rising flour (see note)
- 6 tbsp cold unsalted butter
- 2/3 cup + 2 tbsp buttermilk
Instructions
- Preheat oven to 475°F. Add flour and butter to a large mixing bowl. Using a pastry cutter (or similar device, or fork), cut butter into the flour until only small crumbles of butter remain (about the size of peas or smaller). I also to take some of the larger clumps of butter and rub them into the flour with my fingers. Pour in buttermilk. Using a large wooden spoon or spatula, mix until flour and buttermilk are completely incorporated (there will still be small chunks of butter; that is okay). Knead dough briefly with your hands, about 5 times. Careful not to over knead the dough or it will make the biscuits tough.
- Sprinkle some flour onto a pastry board. Roll out dough until 1/2 inch thick. If the dough is sticky, lightly coat the rolling pin with flour. Using a round cutter or the rim of a small round glass, cut out biscuits. Re-roll dough scraps and cut again until no more dough remains.
- Place biscuits about 1 1/2 inches apart on a large baking sheet lined with parchment paper or a silpat mat. Bake for about 8-10 minutes or until surfaces of the biscuits turn a golden brown.
Notes
- If you don't have self-rising flour you can make your own with 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Going to try. Just Saw recipe.
Great! We hope you enjoy them!
This was awesome! Thanks so much! The biscuits turned out really well. Melted in the mouth.
I’m glad you enjoyed!
My first time making biscuits and they were GREAT! Thanks for the wonderful and easy recipe.
I’m glad they worked out well for you!
I dont have buttermilk and I really wanted to make these >.<
honestly, the buttermilk is the key. you can try the other recipe I linked to in the post (https://kirbiecravings.com/2014/03/3-ingredient-biscuits.html), but i think the buttermilk version is so much better. it’s what makes them have that biscuit feel and taste.