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3-Ingredient Biscuits

Deliciously flaky biscuits made with just self-rising flour, cold butter, and buttermilk. Perfect for any occasion, from brunch to dinner sides.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 biscuits
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups self-rising flour You can make your own using all-purpose flour, baking powder, and salt.
Wet Ingredients
  • 6 tablespoons cold unsalted butter Cut into small cubes.
  • 3/4 to 1 cup cold buttermilk Start with 3/4 cup and add more if needed.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a bowl, whisk the self-rising flour until there are no lumps.
  3. 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.
  4. 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.
  5. 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.
  6. Cut rounds with a biscuit cutter or glass, pressing straight down without twisting. Alternatively, drop rounded spoonfuls onto the sheet for drop biscuits.
Baking
  1. Place biscuits close together for taller sides or spaced apart for crispier edges.
  2. Bake for 12-15 minutes until golden brown on top.
  3. Brush warm biscuits with melted butter if desired and serve hot.

Notes

Store leftovers at room temperature for up to 24 hours, or refrigerate for up to 3 days. For longer storage, freeze baked biscuits in a freezer bag for up to 2 months. Reheat in the oven for best texture or microwave for a softer result.