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3-Ingredient Buttermilk Biscuits

These quick and easy biscuits are flaky and buttery, made with just three ingredients: self-rising flour, buttermilk, and frozen butter. Perfect for brunch or as a side dish.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 8 biscuits
Course: Breakfast, Side
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Biscuits
  • 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.

Method
 

Preparation
  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment.
  2. Place the stick of butter in the freezer for at least 30 minutes.
  3. Chill the measured flour and buttermilk in the fridge.
Making the Dough
  1. Grate the frozen butter into the chilled flour using a coarse box grater. Toss the grated butter into the flour to keep it cold.
  2. Make a well in the center, pour in the buttermilk, and stir gently until large clumps form.
  3. If the dough seems dry, add 1-2 tablespoons more buttermilk, one tablespoon at a time.
Folding
  1. Turn the dough out onto a lightly floured surface and pat it down to about ½ inch thickness.
  2. Fold the dough in half and pat down again to ½ inch. Repeat this fold-and-pat sequence a total of four times.
  3. Roll the dough to a uniform ½ inch thickness.
Cutting and Baking
  1. Use a biscuit cutter to cut out biscuits, pushing straight down and lifting without twisting.
  2. Place the rounds on the baking sheet almost touching.
  3. Bake for 12-14 minutes until lightly browned. Optionally brush with melted butter before serving.

Notes

Store cooled biscuits in an airtight container for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 3 months. Reheat at 350°F for best texture.