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3-Ingredient Buttermilk Biscuits

Quick and flaky homemade biscuits made with just three ingredients: self-rising flour, cold butter, and buttermilk. Perfect for brunch or alongside soups.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 biscuits
Course: Breakfast, Side
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups self-rising flour (plus more for kneading and dusting) If you don’t have self-rising flour, follow the substitution in FAQs.
  • 6 tbsp salted butter, cold and diced Grated frozen butter keeps it colder longer.
  • 3/4 - 1 cup buttermilk, cold Start with 1/2 cup, add up to 1/4–1/2 cup more as needed.
For Brushing
  • 2 tbsp salted butter, separated into two 1-tablespoon pieces Do not reuse butter that touched the raw dough; melt fresh butter for brushing.

Method
 

Preparation
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. In a large bowl, pour in 2 cups of self-rising flour.
  3. Add the 6 tablespoons of cold, diced butter and cut into the flour until pea-sized lumps remain.
  4. Pour in 1/2 cup cold buttermilk and mix until the mixture starts to come together into a soft dough.
  5. If the dough looks dry, add more buttermilk a tablespoon at a time until a cohesive, slightly sticky dough forms.
  6. Turn the dough onto a lightly floured surface and knead gently for about 6–8 folds.
  7. Pat the dough to a thickness of about 3/4 inch without overworking it.
  8. Cut 10 biscuits with a 2-inch round cutter and transfer to the prepared sheet pan so their sides touch.
  9. Refrigerate the sheet pan for about 10 minutes.
Baking
  1. Melt 1 tablespoon salted butter and brush the tops of the chilled biscuits.
  2. Bake at 425°F for 13–15 minutes, until risen and lightly golden brown.
  3. Brush the tops with the remaining 1 tablespoon melted butter immediately after removing from the oven.

Notes

Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. They can be frozen for up to 3 months.