I first made these 3-ingredient buttermilk biscuits on a rainy Saturday when I needed something fast, comforting, and reliably flaky. They’re exactly that: just self-rising flour, frozen butter, and cold buttermilk — but the technique (grating the butter, working quickly, keeping everything cold) is what turns three simple items into tall, tender biscuits that pull apart in soft layers.

Why you’ll love this dish

These biscuits are the kitchen equivalent of a short cut that actually improves the result. With only three ingredients and minimal hands-on time, you get hot, buttery biscuits that feel homemade. They’re perfect for weekend brunch, a last-minute dinner side, or a quick breakfast sandwich. Because the recipe relies on technique — not a dozen ingredients — beginners get consistent success and seasoned cooks can tweak styles (cheesy, herby, or sweet) in seconds.

“Crispy outside, pillowy inside — I didn’t believe three ingredients could do this until I tried it. Fast, forgiving, and addictively buttery.” — a quick-test review

How this recipe comes together

This recipe is all about contrast: cold butter in very cold buttermilk mixed into self-rising flour creates steam pockets in the oven. Grating frozen butter speeds the process and keeps the pieces small and evenly distributed, which helps create flaky layers. The dough is only lightly kneaded and folded — that’s how you get lift. Bake on a hot, preheated sheet with biscuits touching for taller sides, and finish by brushing twice with melted butter for a shiny, flavorful crust.

What you’ll need

2 cups self-rising flour (see substitutions below)
1 stick frozen butter (salted or unsalted) — 1/2 cup; plus more melted for brushing
1 cup cold buttermilk

Substitution notes:

No self-rising flour? Make your own: for each 1 cup all-purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. For this recipe, mix 2 cups AP flour + 3 tsp baking powder + 1 tsp salt.
Salted or unsalted butter both work. If using salted butter, reduce extra added salt (if any) elsewhere.
If you’re out of buttermilk, use 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes.

How to prepare it

Preheat the oven to 450°F. (Read the tips in the notes before proceeding — keeping everything cold matters.)
Pour the 2 cups of self-rising flour into a large bowl.
Grate the frozen stick of butter directly into the flour. Small frozen shreds distribute easier than chunks.
Use a pastry cutter (or two forks) to cut the butter into the flour until the mixture looks like coarse crumbs. Some pea-sized bits of butter are desirable.
Pour in the cold buttermilk. Stir with a rubber spatula until a shaggy dough forms. Don’t overmix.
Lightly flour your work surface and turn the dough out. Flour your hands and gently knead just a few times until it holds together — the dough should be slightly sticky. Add a dusting of flour only if it’s unbearably sticky.
Fold the dough over itself several times to create layers. Work quickly so the butter doesn’t warm.
Pat the dough to a 1-inch-thick rectangle.
Use a 3-inch biscuit cutter to press straight down (no twisting) and cut out biscuits. Regather scraps gently, pat again, and cut the remaining biscuits.
Place biscuits on a baking sheet so the sides are touching (this produces taller, softer sides).
Bake 12–14 minutes until golden. Optional: in the last 1–2 minutes brush tops with a little melted butter and switch to broil to brown quickly — watch constantly.
Remove from the oven and brush immediately with melted butter. Once absorbed, brush a second time for a glossy finish.

Best ways to enjoy it

Split and fill with scrambled eggs, cheddar, and a slice of ham for a hearty breakfast sandwich.
Serve alongside fried chicken and gravy for a classic Southern combo.
Tear and slather with flavored compound butter (herb-garlic or honey-cinnamon).
Pair with soups or stews — the biscuits are great for soaking up brothy goodness.
For brunch, slice open and layer smoked salmon, dill crème fraîche, and capers for a fancier option.

How to store & freeze

Room temperature: Cool completely, then store in an airtight container or zip-top bag for up to 2 days.
Refrigerator: Keep in an airtight container for up to 4 days. Bring to room temp and reheat before serving.
Freezer (baked): Wrap biscuits individually in plastic wrap and freeze in a bag for up to 3 months. Reheat from frozen at 350°F for 12–15 minutes.
Freezer (unbaked): Cut biscuits and place on a tray to flash-freeze, then bag. Bake from frozen at 375°F for 15–18 minutes (add a few minutes as needed).
Food safety tip: cool biscuits to room temperature before sealing for storage to prevent condensation and sogginess.

Pro chef tips

Keep everything cold: grate the butter while still frozen and use cold buttermilk. Warm butter = greasy, flat biscuits.
Grate vs. cube: grating frozen butter is faster and gives more even distribution than cold cubes.
Don’t twist the cutter: press straight down and lift straight up to avoid sealing the edges, which can prevent rise.
Keep the oven very hot and preheated; the initial blast of heat creates steam that lifts the layers.
Put biscuits close together on the sheet pan so they support each other and rise taller.
Two butter brushes: brushing right out of the oven and again after absorption gives extra flavor and shine.

Flavor swaps

Cheddar & chive: Stir 3/4 cup grated sharp cheddar and 2 tablespoons chopped chives into the flour before adding buttermilk.
Honey-butter sweet biscuits: add 1–2 tbsp sugar to the flour and brush with honeyed butter.
Jalapeño-cheddar: fold in 1/4 cup diced jalapeño and 1/2 cup cheddar.
Whole grain: swap up to half the flour for whole-wheat pastry flour for nuttier flavor (expect denser texture).
Vegan-ish: use a plant-based butter that tolerates baking and make a vegan “buttermilk” (soy or oat milk + vinegar). Texture will be slightly different.

Your questions answered

Q: How many biscuits does this make?
A: Using a 3-inch cutter, expect about 4–6 biscuits depending on how you recut scraps. Using a smaller cutter increases yield.

Q: Can I use frozen butter straight from the freezer?
A: Yes — in fact, it’s recommended. Grate the butter while frozen. Small cold pieces create steam pockets as they melt in the oven.

Q: What if I don’t have self-rising flour?
A: Make your own: for 2 cups all-purpose flour, add 3 teaspoons baking powder and 1 teaspoon salt. Mix thoroughly and use as directed.

Q: Can I make the dough ahead?
A: You can shape and freeze raw biscuits on a tray then bag them. Bake from frozen at 375°F for 15–18 minutes. For baked biscuits, reheat in the oven at 350°F for 8–10 minutes.

Q: How do I keep them tall and flaky?
A: Cold butter, minimal kneading, folding for layers, and a hot oven are the keys. Placing biscuits touching on the sheet also helps them rise upward.

Conclusion

If you want more examples and variations to compare technique, check this Southern-style fail-proof version: Southern-style fail-proof 3-Ingredient Buttermilk Biscuits. For another simple take and serving ideas, see The Seasoned Mom’s 3-Ingredient Buttermilk Biscuits.