Whoa, I had no idea you could make these biscuits out of just 3 ingredients.
I remember the first time I mixed three pantry staples and ended up with flaky, golden biscuits — I couldn’t believe how simple and satisfying they were. This version uses just self‑rising flour, cold butter, and buttermilk (the classic trio), and it’s perfect when you want fresh biscuits without fuss: weeknight dinners, a quick brunch, or a last‑minute side for guests. If you’ve ever searched for “easy biscuits” or “3‑ingredient biscuits,” this is the exact kind of recipe that answers that need with real kitchen-tested tips. For a sour‑cream twist, see this sour cream biscuits recipe for comparison.
Why cook this at home
Why you’ll love this dish
Three ingredients, minimal equipment, and bakery results at home — that’s what makes these biscuits so appealing. They’re:
- Fast: dough comes together in minutes and bakes in about 12–15 minutes.
- Budget-friendly: basic staples you likely already have.
- Versatile: serve sweet or savory; they pair with stews, breakfasts, or jam.
- Kid-friendly and crowd-pleasing: flaky layers that everyone loves.
“Crisp on the outside, tender inside — I made these in twenty minutes and my whole family asked for seconds.” — a quick review from a busy weeknight cook
How this recipe comes together
How this recipe comes together
Quick overview: you cut cold butter into self‑rising flour to create pea-sized bits, then stir in buttermilk just until the dough holds. Pat the dough gently (don’t overwork) and either cut rounds or drop by spoonfuls. Bake until tops are golden and the layers separate easily. Expect about 10–12 minutes of prep and 12–15 minutes in the oven.
What you’ll do, in three steps:
- Mix dry and cut in butter until coarse crumbs form.
- Add chilled buttermilk and bring the dough together without overmixing.
- Shape, bake, and finish with butter if you like.
Gather these items
Ingredient list
- 2 cups self‑rising flour (see notes below for making your own)
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 to 1 cup cold buttermilk (start with 3/4 cup; add more if needed)
Notes and substitutions:
- If you don’t have self‑rising flour, make your own: for each cup of all‑purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt (adjust total amount accordingly).
- Butter: use unsalted for control over seasoning; if using salted, reduce any added salt.
- Buttermilk can be substituted with heavy cream or whole milk soured with 1 tablespoon vinegar per cup (but texture will shift).
- For a richer biscuit, replace 2 tablespoons buttermilk with sour cream.
Directions
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- In a bowl, whisk the self‑rising flour so there are no lumps.
- Add the cold, cubed butter to the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea‑sized butter bits.
- Pour 3/4 cup cold buttermilk over the flour mixture. Use a wooden spoon to fold just until the dough comes together; add up to 1/4 cup more buttermilk only if the dough is dry. The dough should be shaggy and slightly sticky.
- Turn the dough onto a lightly floured surface. Pat gently to about 3/4‑ to 1‑inch thickness. Fold the dough over itself 2–3 times to create layers (don’t overwork).
- Cut rounds with a biscuit cutter or glass (press straight down — don’t twist). Alternatively, drop rounded spoonfuls onto the sheet for a “drop biscuit.”
- Place biscuits close together for taller sides or spaced apart for crispier edges.
- Bake 12–15 minutes until golden brown on top.
- Brush warm biscuits with melted butter if desired. Serve hot.
How to plate and pair
What to serve it with
These biscuits are extremely adaptable:
- Brunch: split and fill with scrambled eggs, cheddar, and ham.
- Dinner side: serve alongside fried chicken, pot roast, or a hearty stew.
- Sweet: spread with jam, honey butter, or cinnamon sugar.
- Appetizer: top with smoked salmon, crème fraîche, and chives for a fancier bite.
For an attractive plate, stack two biscuits with a pat of butter between, scatter fresh herbs around, and add a small jar of jam or gravy boat for dipping.
Storage and reheating tips
Keeping leftovers fresh
Short‑term:
- Store at room temperature in an airtight container for up to 24 hours.
- For longer storage, cool completely and refrigerate for up to 3 days.
Freezing:
- Freeze baked biscuits in a freezer bag for up to 2 months. Thaw at room temperature or reheat from frozen.
Reheating:
- Oven: wrap in foil and warm at 350°F (175°C) for 10–12 minutes for best texture.
- Microwave: 15–20 seconds per biscuit (they’ll be softer, not crisp).
- To refresh frozen biscuits directly from the freezer, bake at 375°F (190°C) for 12–15 minutes until heated through.
Food safety: cool biscuits to room temperature no longer than 2 hours before refrigerating. Store in the refrigerator no more than 3 days to avoid dryness and quality loss.
Pro chef tips
Helpful cooking tips
- Keep everything cold: cold butter is what creates steam pockets and flaky layers. Chill your butter and even the flour briefly if your kitchen is warm.
- Don’t overmix: stir until the dough holds. Overworking develops gluten and yields tough biscuits.
- Use a straight press: when cutting rounds, press straight down without twisting to keep layers rising evenly.
- Vertical vs. crisp edges: place biscuits touching for taller sides, spaced for crisp edges.
- Brush with butter: melted butter right out of the oven gives shine and flavor.
- If you want extra height, place biscuits in a hot oven — a hot start gives better oven spring.
For another take on shaping and handling 3‑ingredient biscuits, this 3-ingredient biscuit technique is a useful reference.
Creative twists
Recipe variations
- Cheesy chive: fold 1/2 cup grated sharp cheddar and 2 tablespoons chopped chives into the dough.
- Herb & garlic: add 1 teaspoon garlic powder and 2 tablespoons chopped mixed herbs.
- Sweet honey butter: mix softened butter with honey and a pinch of salt; brush on warm biscuits.
- Gluten‑free: use a high-quality gluten‑free self‑rising blend and reduce handling.
- Vegan: swap butter for chilled vegan block butter and use unsweetened plant milk mixed with 1 teaspoon vinegar to mimic buttermilk (results vary).
- Cinnamon sugar drop biscuits: fold 2 tablespoons sugar and 1 teaspoon cinnamon into the dough and drop spoonfuls for a sweeter biscuit.
Your questions answered
FAQ
Q: Can I make these biscuits without self‑rising flour?
A: Yes. For each cup of all‑purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Use that mixture in place of self‑rising flour.
Q: How long do these biscuits take from start to finish?
A: About 25–30 minutes total: 8–12 minutes prep and 12–15 minutes baking.
Q: Can I freeze the raw dough?
A: You can freeze shaped biscuits on a tray until firm, then transfer to a bag. Bake from frozen, adding a few extra minutes to the bake time. For best rise, allow a short thaw in the fridge before baking.
Q: Why did my biscuits turn out dense?
A: Likely from overmixing or using warm butter. Be gentle: mix until just combined and keep butter cold.
Q: Can I use milk instead of buttermilk?
A: Yes — but use milk soured with 1 tablespoon vinegar or lemon juice per cup for closer tang and texture. Heavy cream yields richer biscuits.
Conclusion
If you want the original inspiration and a similar take on ultra‑simple biscuits, check the original CooktopCove version for reference. For techniques to coax extra height and flaky layers, see this Mile High Biscuits post for more professional tips.
3-Ingredient Biscuits
Ingredients
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- In a bowl, whisk the self-rising flour until there are no lumps.
- Add the cold, cubed butter to the flour and cut it into the flour using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized bits of butter.
- Pour 3/4 cup of cold buttermilk over the flour mixture and fold just until the dough comes together. Add more buttermilk if the dough is dry.
- Turn the dough onto a lightly floured surface and gently pat it to about 3/4- to 1-inch thickness. Fold the dough over itself 2-3 times.
- Cut rounds with a biscuit cutter or glass, pressing straight down without twisting. Alternatively, drop rounded spoonfuls onto the sheet for drop biscuits.
- Place biscuits close together for taller sides or spaced apart for crispier edges.
- Bake for 12-15 minutes until golden brown on top.
- Brush warm biscuits with melted butter if desired and serve hot.
