These easy biscuits are buttery, soft, moist, and there’s no need for shortening. You just need one bowl and three ingredients, so you can quickly whip up these biscuits in no time.
Ever since I made 7-Up Biscuits a few years ago I love trying out simple biscuit recipes and this one I’m sharing today is great. It’s so simple and you only need one bowl and three ingredients:
- Self-rising flour
- Cold unsalted butter
Even though they’re so simple they taste just like regular biscuits.
I did just post another easy biscuit recipe, but I think I like this version even better. The previous recipe I posted about involved shortening, milk and flour. I prefer buttermilk and butter for my biscuits, so when I was making the other version, I kept wondering if I could make it with butter and buttermilk instead.
So, this weekend I found myself in the kitchen doing some experimenting. I ended up baking up a few dozen biscuits before being very happy with this recipe I’m sharing.
They are buttery, flaky, and moist and don’t dry out after they are cooled. If you want to add a little something, I like brushing honey on the tops.
- 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 the 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 until it’s about ½-inch thick. Cut the biscuits out using a 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 brushed on top. If you want more easy recipes be sure to check out my Easy Baking Recipes post with even more ideas.
3 Ingredient Buttermilk Biscuits
- 2 cups self rising flour (see note)
- 6 tbsp cold unsalted butter
- 2/3 cup + 2 tbsp buttermilk
- 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.
- 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.
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.