3-Ingredient Biscuits

I make these 3-ingredient biscuits whenever I need a quick, buttery side that feels homemade without a lot of fuss. They’re tender, flaky, and come together in under 30 minutes — perfect for a last-minute brunch, a weeknight dinner with soup, or a holiday table when you want something simple and reliable.

Why you’ll love this dish

This recipe is all about simplicity and texture. With just self-rising flour, cold butter, and buttermilk you get tall, flaky biscuits that split open for jam, sausage gravy, or a pat of extra butter. Because the ingredients are common pantry items and the method is minimal, it’s an ideal go-to when time and space are limited.

“Flaky, quick, and exactly like the biscuits my grandmother used to make — except faster.” — a reader review

Reasons to try it:

• Fast: from bowl to oven in about 15 minutes of hands-on time.
• Budget-friendly: only three main ingredients.
• Kid-approved: soft interiors and buttery tops are a crowd-pleaser.
• Flexible: easy to flavor or dress up for special meals.

The cooking process explained

Before you start: this recipe is basically flour + cold butter + buttermilk. The trick is keeping the butter cold so it creates steam pockets while baking. You cut the butter into the flour, add cold buttermilk to form a shaggy dough, gently knead, cut, and chill briefly. Brushing with melted butter before and after baking gives a golden, tender crust.

Quick overview:

• Cut cold butter into self-rising flour.
• Stir in cold buttermilk until dough just forms.
• Pat to thickness, cut biscuits, chill, brush, and bake.

What you’ll need

• 2 cups self-rising flour (plus more for kneading and dusting)
  • Note: If you don’t have self-rising flour, see FAQ below for a quick substitute.
• 6 tbsp salted butter, cold and diced (or grated frozen butter)
• 3/4 – 1 cup buttermilk, cold
  • Start with 1/2 cup, add up to 1/4–1/2 cup more as needed.
• 2 tbsp salted butter, separated into two 1-tablespoon pieces (for brushing)
  • Do not reuse butter that touched the raw dough; melt fresh butter for brushing.

Optional ingredient notes:

• Grating frozen butter keeps it colder longer and speeds up the process.
• For a dairy-free version: use a vegan butter that withstands baking and a plant-based buttermilk (soy or oat milk + 1 tbsp vinegar per cup).

Directions to follow

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
2. Pour the 2 cups of self-rising flour into a large bowl.
3. Add the 6 tablespoons of cold, diced butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until pea-sized lumps remain. (Tip: grated frozen butter works well and stays cold.)
4. Pour in 1/2 cup cold buttermilk. Mix with a spatula or your hands until the mixture starts to come together into a soft dough.
5. If the dough looks dry, add more buttermilk a tablespoon at a time up to 1/4–1/2 cup more. Stop when a cohesive, slightly sticky dough forms.
6. Turn the dough onto a lightly floured surface. Knead gently just until it comes together — about 6–8 folds. Add a dusting of flour only if the dough sticks.
7. Pat the dough to roughly 3/4-inch thickness. Don’t overwork it; loose layers give flakiness.
8. Cut 10 biscuits using a 2-inch round cutter. Press straight down — don’t twist the cutter.
9. Transfer the biscuits close together on the prepared sheet pan so their sides touch (this encourages taller biscuits).
10. Refrigerate the sheet pan for about 10 minutes to firm the butter.
11. Melt 1 tablespoon salted butter and brush the tops of the chilled biscuits.
12. Bake at 425°F for 13–15 minutes, until the biscuits are risen and lightly golden brown.
13. Immediately after removing from the oven, brush the tops with the remaining 1 tablespoon melted butter. (Do not use the butter that was used with the raw dough; melt fresh butter for finishing.)

Best ways to enjoy it

• Split and serve warm with honey, jam, or lemon curd for breakfast.
• Make breakfast sandwiches with egg, cheese, and bacon or sausage.
• Serve alongside soups and stews — they’re great for soaking up broths.
• For a Southern-style plate, ladle sausage gravy over warm biscuits.
• Top with herb butter or shredded sharp cheddar for a savory twist.

How to store & freeze

Short-term:

• Store cooled biscuits in an airtight container at room temperature for up to 2 days.
• Keep in the refrigerator up to 4 days.

Reheating:

• Reheat from room temp in a 350°F oven for 5–7 minutes until warmed through.
• For a crisper exterior, spritz lightly with water or brush with butter before reheating.

Freezing:

• Freeze individual cooled biscuits in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months.
• Reheat from frozen: wrap in foil and warm at 350°F for 15–18 minutes, or thaw overnight in the fridge and reheat for 8–10 minutes.

Food safety:

• Keep biscuits covered to prevent drying.
• If using perishable fillings (meats, dairy spreads), refrigerate promptly and consume within recommended storage times.

Helpful cooking tips

• Keep everything cold: cold butter is the key to flaky layers. Work quickly if your kitchen is warm.
• Don’t over-knead: too much handling develops gluten and makes biscuits tough.
• Cut straight down: twisting the cutter seals the edges and stops lift.
• Bake with sides touching: biscuits that bake snugly together rise taller and develop softer sides.
• Chill before baking: a short 10-minute chill firms the butter and reduces spreading.
• Use a light hand with flour when kneading to avoid dryness.

Creative twists

• Cheddar & Chive: fold 1/2 cup shredded sharp cheddar and 2 tbsp chopped chives into the dough.
• Herb Butter: mix softened butter with minced garlic and herbs; spread on warm biscuits.
• Sweet Cinnamon Biscuits: add 2 tbsp sugar and a pinch of cinnamon; brush with honey after baking.
• Bacon & Scallion: fold in 1/3 cup cooked crumbled bacon and 2 tbsp sliced scallions.
• Gluten-free: swap self-rising flour for a 1-to-1 gluten-free self-rising blend; expect slightly different texture.

Common questions

Q: Can I use all-purpose flour instead of self-rising flour?
A: Yes. For each cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. So for 2 cups all-purpose, mix in 3 teaspoons baking powder and 1/2 teaspoon salt.

Q: Why are my biscuits dense or flat?
A: Common causes: butter too warm, over-mixing, or not enough leavening (if using all-purpose flour without added baking powder). Keep butter cold and handle dough gently.

Q: Can I make the dough ahead of time?
A: Yes. You can form the biscuits, place them on the sheet pan, wrap tightly, and refrigerate for up to 24 hours. Add a few extra minutes to baking time if chilled. For longer storage, freeze as directed above.

Q: How many biscuits does this make?
A: This recipe yields about 10 biscuits using a 2-inch cutter.

Q: Can I convert this to a drop biscuit?
A: Absolutely. For drop biscuits, omit rolling and cutting; spoon scoops onto the baking sheet and bake 12–15 minutes. Texture will be slightly different — more rustic and less layered.

Conclusion

If you want more inspiration for three-ingredient biscuit recipes and variations, try this 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe and this Three Ingredient Biscuits for additional techniques and flavor ideas.

3-Ingredient Buttermilk Biscuits

Quick and flaky homemade biscuits made with just three ingredients: self-rising flour, cold butter, and buttermilk. Perfect for brunch or alongside soups.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 10 biscuits

Course: Breakfast, Side

Cuisine: American, Southern

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups self-rising flour (plus more for kneading and dusting) If you don’t have self-rising flour, follow the substitution in FAQs.
• 6 tbsp salted butter, cold and diced Grated frozen butter keeps it colder longer.
• 3/4 - 1 cup buttermilk, cold Start with 1/2 cup, add up to 1/4–1/2 cup more as needed.

For Brushing

• 2 tbsp salted butter, separated into two 1-tablespoon pieces Do not reuse butter that touched the raw dough; melt fresh butter for brushing.

Method

 

Preparation

1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
2. In a large bowl, pour in 2 cups of self-rising flour.
3. Add the 6 tablespoons of cold, diced butter and cut into the flour until pea-sized lumps remain.
4. Pour in 1/2 cup cold buttermilk and mix until the mixture starts to come together into a soft dough.
5. If the dough looks dry, add more buttermilk a tablespoon at a time until a cohesive, slightly sticky dough forms.
6. Turn the dough onto a lightly floured surface and knead gently for about 6–8 folds.
7. Pat the dough to a thickness of about 3/4 inch without overworking it.
8. Cut 10 biscuits with a 2-inch round cutter and transfer to the prepared sheet pan so their sides touch.
9. Refrigerate the sheet pan for about 10 minutes.

Baking

1. Melt 1 tablespoon salted butter and brush the tops of the chilled biscuits.
2. Bake at 425°F for 13–15 minutes, until risen and lightly golden brown.
3. Brush the tops with the remaining 1 tablespoon melted butter immediately after removing from the oven.

Notes

Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. They can be frozen for up to 3 months.