Name: 3-Ingredient Buttermilk Biscuits
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: 2.5 cups self-rising flour (Substitute with all-purpose flour plus baking powder and salt if needed.); 1 cup buttermilk, chilled (Can use plain yogurt thinned with milk as a substitute.); 0.5 cup unsalted butter, frozen (Unsalted butter is recommended for better control over seasoning.)

I’ve made these biscuits a hundred times when I needed warm, flaky bread with minimal fuss. This three-ingredient buttermilk biscuit recipe is all about timing and texture — frozen butter, chilled flour and buttermilk, quick handling — and it delivers tender, layered biscuits in under 20 minutes of oven time. They’re perfect for brunch, a last-minute dinner side, or a weekend project when you want buttery, flaky results without a long ingredient list.

Why you’ll love this dish

Short, fast, and reliably flaky. With just self-rising flour, buttermilk, and a single stick of butter, these biscuits are a low-fuss way to get bakery-style results at home. The trick of grating frozen butter and folding the dough creates those airy layers without lamination or long resting times. They’re budget-friendly, kid-approved, and great for when you need a crowd-pleasing side fast.

“Flaky, buttery, and so simple — the best biscuits I can make on a sleepy Sunday.” — A repeat home cook

The cooking process explained

Overview: Chill, grate, toss, fold, cut, and bake.

Freeze the butter so it grates into tiny cold pieces.
Toss grated butter into the chilled flour to coat the bits and keep them cold.
Add buttermilk just until the dough comes together — do not overwork.
Pat and fold the dough several times to create layers.
Cut biscuits straight down and bake hot and fast for golden edges and soft centers.

This brief roadmap helps you scan the whole method before you start measuring, so you know to keep everything cold and move quickly when you add the buttermilk.

What you’ll need

2½ cups self-rising flour (see substitution note)
1 cup buttermilk, chilled (or use 1 cup plain yogurt thinned with a little milk)
1 stick (½ cup) unsalted butter, frozen

Notes and substitutions:

If you don’t have self-rising flour: use 2½ cups all-purpose flour plus about 3¾ teaspoons baking powder and 5/8 teaspoon salt (round to 3¾–4 tsp baking powder and ½–¾ tsp salt). Mix thoroughly before using.
Unsalted butter gives better control over seasoning. If using salted butter, omit any extra salt additions.
Lightly chilled buttermilk helps keep the dough cold and reduces gluten development for tender biscuits.

Step-by-step instructions

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment.
Put the stick of butter in the freezer until rock hard (at least 30 minutes). Chill the measured flour and buttermilk in the fridge.
Grate the frozen butter directly into the chilled flour using a coarse box grater. Toss the grated butter into the flour as you go so the pieces stay coated and cold.
Make a well in the center of the flour-butter mix. Pour in the chilled buttermilk. Stir gently with a fork or spatula just until large clumps form and the ingredients are blended. If the dough seems dry, add 1–2 tablespoons more buttermilk, one tablespoon at a time.
Turn the dough out onto a lightly floured surface. Pat it down to about ½ inch thickness. Fold the dough in half and pat down again to ½ inch. Repeat this fold-and-pat sequence a total of four times — this develops layers without heavy rolling.
After the final fold, press or roll the dough to a uniform ½ inch thickness. Use a biscuit cutter and push straight down; lift straight up — do not twist the cutter (twisting seals the edges and inhibits rise). Place the rounds on the parchment-lined baking sheet almost touching (this helps them rise tall and get soft sides).
Bake at 450°F for 12–14 minutes, or until the tops are lightly browned. Remove from oven and brush with melted butter if you like. Serve warm.

Best ways to enjoy it

Split and smear with salted butter and honey for a simple treat.
Use as the base for sausage gravy for a classic Southern breakfast.
Serve alongside fried chicken, roasted vegetables, or a hearty stew.
Turn cooled biscuits into sandwiches with ham, egg, and cheese for breakfast-on-the-go.
Plate two warm biscuits with a selection of preserves and a soft cheese for brunch.

Storage and reheating tips

Room temperature: Store cooled biscuits in an airtight container or plastic bag for up to 2 days. Don’t leave perishable fillings out more than 2 hours.
Refrigerator: Keep in an airtight container for up to 4 days. Reheat before serving.
Freezing: Wrap biscuits individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen.
Reheating: For best texture, reheat in a 350°F oven for 8–12 minutes until warmed through. From frozen, bake at 375°F for about 15–18 minutes. Microwave will warm quickly but can make them chewy; use a low-power short burst and finish in the oven if possible.

Pro chef tips

Keep everything cold. Cold butter equals pockets of steam in the oven and flaky layers.
Grating frozen butter is faster and yields evenly small pieces that mix well into the flour.
Don’t overmix. Stir just until ingredients come together to avoid tough biscuits.
Place biscuits touching on the pan for taller sides; space them apart for crisper edges.
Use a bench scraper to fold and pat if your hands warm the dough too quickly.
If you want extra lift, briefly chill the cut biscuits for 10–15 minutes before baking.

Creative twists

Cheesy: Stir ¾–1 cup shredded sharp cheddar into the flour before adding butter.
Herb: Fold in 1–2 tablespoons finely chopped chives, thyme, or rosemary with the flour.
Sweet: Add 1–2 tablespoons sugar and brush with honey-butter after baking.
Gluten-free: Use a 1:1 gluten-free baking mix formulated as a self-rising substitute and follow package notes for liquids. Results vary; handle gently.
Vegan: Use chilled vegan butter and a plant-based buttermilk (1 cup unsweetened plant milk + 1 tbsp vinegar, chilled). Texture will be slightly different but pleasant.

Helpful answers

Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (plus time to freeze the butter if not already frozen). Bake time is 12–14 minutes. If butter is pre-frozen, total time is roughly 30 minutes including oven preheat.

Q: Can I use cold butter instead of frozen?
A: Very cold butter works but frozen is easier to grate and produces more consistent tiny pieces. If your butter is only chilled, cube it into small pieces and work quickly.

Q: What if my dough is sticky or dry?
A: Stickiness: add a light dusting of flour to your hands and surface; don’t over-flour. Dry: stir in 1–2 tablespoons additional buttermilk, one at a time, until it holds. Always err on the side of slightly sticky — it yields a more tender biscuit.

Q: Why shouldn’t I twist the cutter?
A: Twisting seals the edges and prevents the biscuit from rising evenly. Cut straight down and lift up for the best rise.

Q: Can I make the dough ahead?
A: Yes. After stirring the dough, wrap it tightly and chill up to 24 hours. Bring it out and do the fold-and-pat steps before cutting and baking. For longer storage, freeze shaped rounds and bake from frozen (add a few minutes to baking time).

Conclusion

If you want another straightforward, well-tested take on three-ingredient biscuits, check this 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe for a Southern-style approach that mirrors many of the same cold-butter tricks. For a slightly different method and more serving ideas, see 3-Ingredient Buttermilk Biscuits – The Seasoned Mom.