3 Ingredient Buttermilk Biscuit Recipe
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All you need is 3 ingredients to make my homemade buttermilk biscuit recipe. These Southern biscuits are perfectly light and fluffy every time.
Once I started making my easy 3 ingredient buttermilk biscuits this way I’ve never turned back. The finished product is lighter and more tender than our usual biscuits and worth the effort. If you’ve had problems in the past with your biscuits turning out to be more like hockey pucks than this beloved Southern staple, this buttermilk biscuit recipe is the one for you.
The best 3 ingredient buttermilk biscuit recipe
I promise it’s relatively quick and easy compared to some recipes. First, gather these 3 ingredients: butter, self-rising flour, and buttermilk. You’ll need cold butter and melted butter, and additional flour for dusting too. Then we cut together the cold butter and flour, let it sit for 15 minutes, and then stir in the buttermilk. Yep, that’s all it takes to make the dough!
Then follow my step-by-step instructions (there’s also a handy-dandy video in the recipe card) to learn how to knead the buttermilk biscuit dough. It won’t take long!
Finish by cutting the biscuits and baking them in the oven for about 15 minutes. Brush them with the melted butter as soon as they’re out of the oven and you’re done! Seriously… 3 ingredient buttermilk biscuits are easy and SO good!
I’ve included lots of serving suggestions below because Southern biscuits are the perfect side dish to accompany many main dishes. And you haven’t lived until you’ve tried a homemade biscuit straight out of the oven, spread with butter and homemade jam. Yum yum!
Once you serve these with Southern Fried Chicken Recipe, Cheesy Mashed Potatoes, Fresh Green Beans, Southern-Style Fried Okra Recipe, and Easy Creamed Corn you will have the perfect Southern meal.
Alright, who’s ready to learn all the secrets to the best 3 ingredient buttermilk biscuit recipe ever?
Recipe Ingredients
- Buttermilk (or milk and lemon juice)
- Butter (both cold butter and melted butter for brushing the tops)
- Self-rising flour (and extra flour for dusting)
Helpful Kitchen Tools
How to Make The 3 Ingredient Buttermilk Biscuit Recipe
Put your flour in a bowl (with the salt and baking powder stirred into it if you don’t have self-rising flour).
Toss in the cold butter.
Now you need a pastry cutter or just a fork with long tines.
Begin by simply cutting the butter into the flour.
When it looks like this and you can’t find any lumps of butter, you’re good to go.
Cover the bowl with plastic wrap and stick it in the fridge for 10 to 15 minutes.
If this is your first time making biscuits with this method, I recommend 15 minutes. The colder it is, the easier the next step is going to be.
Pour buttermilk into the flour mixture.
Now give that a stir with a fork until just moistened.
This is gonna be much looser than your typical biscuit dough, but it should look something like this.
Prepare the Dough
Now it’s time for a lil’ kneading.
First, flour a surface.
I like to roll out waxed paper or do this on a large baking sheet so I don’t have such a hassle with the countertop.
Be generous with the flour, you’re going to need it.
Dump out your dough onto the floured surface and sprinkle more flour on top of it.
Then brush some extra flour on your hands.
To knead your biscuit dough, you’re going to place the dough ball on the floured surface and press down on it with the heel of your hand. Fold it over into a ball again and repeat with the heel of your hand. Voila, you’ve just kneaded your dough twice and that’s all it needs.
Now lightly square it off with your hands.
It should be about 9×5 inches and 3/4 of an inch right now.
Next, take one side of the dough and fold it over to the middle.
Like you are folding a piece of paper into a letter.
Do the same with the other side until it looks like this.
Now pat the dough out with your hands until it’s back to its original 3/4-inch size and gently shape it into a rectangle again.
Repeat this process of folding over and patting out two more times.
Don’t be afraid to dust your surface and your dough with a little more flour if need be.
Here’s what the buttermilk biscuit dough looks like when it’s ready to be cut.
Cut the Biscuits
Now we’re ready to cut our biscuits. Most folks would use a biscuit cutter for this, but diehard Southerners know one of the best ways to do it is to use a swanky swig! A tin can is also acceptable, as is a drinking glass.
Cut out your biscuits by pushing straight down with your glass (don’t twist it).
Normally, we cut them suckers one right on top of the other, then wad up the leftovers, pat it out, and cut again.
A lot of readers have said that they cut their biscuits with pizza cutters and just do a grid pattern. This ends up with square biscuits but no wasted dough. I do this every now and then.
Place these on a well-greased baking sheet or baking sheet lined with waxed/parchment paper and make sure the sides of the biscuits touch.
This helps them rise evenly and higher.
Bake at 450 for 13 to 15 minutes.
Until they look like this.
While still hot, brush your homemade biscuits with melted butter.
Alrighty then. Now you’re done!
Keep scrolling for serving suggestions. But as a treat, I highly recommend a buttermilk biscuit fresh from the oven spread with butter and…
A dollop of jam. Enjoy!
Storage
- Store leftover biscuits in an airtight container at room temperature for up to 2 days. You can serve them as is or reheat them quickly in the air fryer.
- You can also freeze leftovers in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
Recipe Notes
- To make your own self-rising flour, simply add 1.5 teaspoons of baking powder and half a teaspoon of salt for EACH cup of all-purpose flour. Sift ingredients well to make sure it is uniform.
- To make homemade buttermilk: add a tablespoon of lemon juice or white vinegar to milk and let it sit for a minute or two.
- You can use either salted butter or unsalted butter or margarine.
- You can also brush the biscuits with a combination of melted butter and a tablespoon of honey for a little sweetness.
- Want to add a mix-in to your buttermilk biscuit recipe? When you add the buttermilk, you can also mix in up to a cup of shredded cheddar cheese and freshly chopped chives, cooked and crumbled bacon bits, fresh herbs, or freshly grated parmesan cheese.
Recipe FAQs
What does buttermilk do to biscuits?
Buttermilk is used in biscuits for its acid and fat content. Its acidity works with the leavening agent to help the dough rise and produce only the fluffiest biscuits. It also gives the biscuits a slight tang.
What is the difference between buttermilk biscuits and regular biscuits?
It’s all in the name! Regular Southern biscuits are made with either water or milk, while buttermilk biscuits are made with buttermilk.
How do you make Paula Deen’s buttermilk biscuits?
Paula Deen’s buttermilk biscuit recipe is basically the same as mine. She uses self-rising flour, cold unsalted butter, kosher salt, buttermilk, and melted butter on top. The only difference is that she adds 2 teaspoons of granulated sugar to the flour mixture for a little touch of sweetness. You can do this as well if you like (or even add 2 teaspoons of honey).
What is the best flour for buttermilk biscuits?
Soft wheat flour is my go-to for buttermilk biscuits.
Why is baking soda used in buttermilk biscuits?
Buttermilk biscuits need a leavening agent to work with the buttermilk to rise, which is why we use baking soda (built into the self-rising flour).
Why are my buttermilk biscuits tough?
Biscuits are typically tough if you overwork the dough. Follow my step-by-step instructions and you’ll be all good!
Do you butter biscuits before or after baking?
You can butter biscuits before or after baking (or both), but I like to do it immediately afterward.
Can you make buttermilk biscuits ahead of time?
You can make the baked or unbaked biscuits ahead of time. Baked biscuits will keep at room temperature for up to 2 days or in the freezer for up to 3 months.
Unbaked biscuits can be frozen in a single layer in a freezer-safe bag for up to 1 month. You can bake them straight from the freezer, just add a few minutes to the cooking time.
How do you serve buttermilk biscuits?
There are so many ways to serve this 3 ingredient buttermilk biscuit recipe:
- Biscuits and gravy, like bacon gravy or sausage gravy.
- With scrambled eggs or a fried egg for breakfast.
- With a main dish like your favorite soup, stew, or chili.
- For breakfast or a snack with homemade preserves and butter. Here are some recipes: strawberry jam, peach freezer jam, apple butter, and spiced peach butter.
- With fried chicken.
Check out these other biscuit recipes:
Garlic Biscuits and Bacon Gravy
2-Ingredient Biscuits With Ice Cream
Chocolate Chip Biscuits, Southern-Style
Southern Biscuit Recipe (3 Ingredients Only)
Sausage Biscuits With Cheese & Chiles
Ingredients
- 1/2 cup cold butter or margarine
- 2.25 cups self-rising flour
- 1.25 cups buttermilk
- 2 tbsp melted butter for brushing baked biscuits
- flour for dusting
Instructions
- Cut the cold butter into 1/4-inch-thick slices.1/2 cup cold butter or margarine
- Put the butter slices on top of the flour in a large bowl. Cut the butter into the flour with a long-tined fork or pastry cutter until crumbly. Cover and chill for 10 to 15 minutes.1/2 cup cold butter or margarine, 2.25 cups self-rising flour
- Add buttermilk, stirring just until dry ingredients are moistened.1.25 cups buttermilk
- Turn the dough out onto a lightly floured surface. Knead 3 or 4 times, gradually dusting with additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9x5). Sprinkle the top of the dough with additional flour.flour for dusting
- Fold the dough over into itself (like you are folding a piece of paper into a letter) in three sections. Repeat this process 2 more times, beginning with pressing it into a 3/4-inch-thick dough rectangle (about 9x5).
- Press or pat dough to a 1/2-inch thickness on a lightly floured surface. Cut with a 2-inch round biscuit cutter or glass and place the biscuits side-by-side on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
- Bake at 450 degrees for 13 to 15 minutes or until lightly browned. Remove from the oven and immediately brush them with melted butter.2 tbsp melted butter for brushing baked biscuits
Video
Nutrition
“Friends will come and go. But your Family will always be there. Make your family your best friends.”
~Submitted by Southern Plate Reader, Janice.
Hello again just wanted to say that I am a bit puzzled , I have made your biscuits recipe for the past 5 months now and have shared your recipe and site and now girl you say do this easy thing with pioneer well, I never but guess I will try it tonight as a matter of fact love the site and the recipes on it
All My Best
Bucky Hirschmann
The homemade from scratch ones are the best but some mornings I am just too tired or don’t have the time!
Most school mornings, I have half an hour to forty five minutes to get two kids fed, dressed, lunches made, and them out the door!
Pioneer biscuits save my life on those mornings when the kids declare they “have” to have biscuits for breakfast!!!
Hope you are having a great Friday and have a WONDERFUL weekend!
Gratefully,
Christy 🙂
—
Butter? Margarine? Nonsense! If you’re really Southern you use lard. It keeps better, bakes better and tastes better.
Lol!
Love your attitude!
(I’m still using margarine, though!)
More power to ya for keeping it real!
While eating my left over biscuits with melted cheese this AM I realized I forgot one ingredient in the stew.
Don’t forget to add 2 to 3 bay leaves.
Mark
Gotcha 😉
BABY ITS COLD OUTSIDE.
Living in Illinois for the last twenty years, it’s difficult to find good southern cooking, or bad for that matter, but these are the choices we make in life.
Was dieing for some biscuits to eat with my kicked up beef stew, so I decided to surf the web. This recipe popped.
My 9 year old daughter Nicolle and I followed this excellent step by step recipe. From the printer to the oven was twenty minutes. I had bought some buttermilk earlier in the day. No Lilly flower in these parts so I used my trusty King Arthur’s general purpose. White Lilly may produce fluffier results. Still had two pounds of butter left over from Christmas cookies; Thank God or I would need new pants.
The biscuits delivered and I probably ate too many sopping up all the yummy hot gravy.
Beef Stew:
*1/4 tsp cayenne, 1 tsp garlic powder, 1Tbs. kosher salt, 1 tsp black pepper, 3 Tbs. flour: mix dry ingredients and coat meat in a bowl or bag. Save extra dry rub for making rue to thicken with 1/2 cup of room temp beef stock.
*2 lbs lean stew meat, after coating brown in fry pan (or bottom of pressure cooker) deglaze the pan with some beef stock and add to pressure pot before you cook. If you like, deglaze with some brandy then add the beef stock. Set aside the rest of the Brandy for after dinner so you don’t sleep through the buzzer.
*3 cups beef stock + 2 tsp ketchup or tomato paste. 2 1/2 cups of stock into the cooker (via deglazing) for steam and 1/2 set aside to make rue with remaining dry rub.
*1 diced green pepper, 3 carrots peeled and cut to 1 inch segments, one diced onion, and three sticks celery minus dental floss: fry in bottom of cooker with some olive oil until onions are translucent, about 10 minutes on simmer.
*Add meat, and stock to veggies in the cooker, then pressure cook on high pressure for 20 min, Meat can be put up on a trivet or steamer basket in the pressure cooker if you like. If you like herbs, add some thyme, marjoram or sage or all three on top of meat as last step. I grow herbs in the garden and am always looking for places to use them.
* After 20 minutes, remove the meat and veggies and stir in the rue; keep stirring until it reaches a boil, boil for about four minutes it will still look thin in the pot but its not. Add the meat and veggies back into the broth. It’s ready to eat.
Good side dish is peeled and cubed sweet potatoes and baking potatoes coated with olive oil, salt, pepper and paprika and baked on 350 for approx one hour, turning every 15 minutes so they dry evenly and don’t stick. Cook on a pan large enough that the potatoes are spread to a layer of one deep.
Potatoes are good smothered with beef and gravy in a soup bowl, and a batch of these yummy biscuits at the side.
Suggest loose fitting sweat clothes for dinner wear with expandable waste band, Cabernet or zinfandel wine or sweet tea with diner.
Oh well, eat today diet tomorrow!
Ciao!
PS This biscuit recipe is now hanging on my Pantheon for recipes, the door of my fridge.
My mouth is positively gushing just thinking of this meal!
Thank you so much!!!
I’m glad you liked the biscuits and I’m printing your recipe out as well!
A BIG old Welcome to Southern Plate!
Gratefully,
Christy 🙂
P.S. “Baby It’s Cold Outside” is one of my favorite Winter songs. I like the Esther Williams / Ricardo Monteblan version best 🙂 I’m probably not spelling his name right but I know both male and female lyrics to that song!
I love, love, love giant buttermilk biscuits with a big old hunk of melted cheddar cheese in it. Sometimes I’ll make a pan of biscuits and that’s all we’ll have for supper!
When we were little, my mom would butter a biscuit, then lay the 2 halves open on a plate and sprinkle a little sugar on top … I think my sister still eats hers this way as an adult! And my husband grew up eating his momma’s biscuits with tomato gravy … think white gravy with homecanned tomatoes added. Speaking of tomatoes, in the summertime we’ve also been known to have a biscuit with a fresh tomato slice in it.
After I cut out biscuits, I’ll let my little ones (3 & 5 years old) use little cutting boards and little biscuit cutters to make one of their own. Sometimes we’ll cook it, or sometimes they’ll just play with it like it’s playdough. I hope it’s something they’ll remember when they’re grown.
So very true about the girls. That is a fabulous idea with the leftover dough!! I am going to have to do that, I know they’ll love it as much as yours do!!!
Loved hearing your stories and neat way of serving biscuits, too!!!!
Gratefully,
Christy
This was my first time making biscuits of any kind and you have helped make my family very happy! Great biscuits! Easy prep and easy baking! Thank you for your step by step directions.
Sarah, Thank YOU for letting me know and taking the time to comment! I really appreciate it and am so glad they turned out good for you!!!!!
Gratefully,
Christy
My Father loved biscuits. My husband is from Mississippi and loves biscuits. I have learned that our two boys love them to. This was a grief release project for me being that my father died this past June.These biscuits were just plain easy to make. My husband did not know that this was the first time I made biscuits. Could not be any better tasting and fluffy !! Thank you for the smiles on my boys faces. Would of loved to have had my dad taste them !!
Linda,
I am so sorry about your father but I completely understand how you feel about the biscuits. My family recipes mean so much, especially if its a dish that I know my Grandaddy loved or that my great grandmother used to make. I know your Daddy is proud knowing you are sharing the biscuit tradition in his honor with your boys now :).
On a lighter note, I’ve never heard of anyone being able to make biscuits for the first time without their husband realizing it was their freshman run at it! I think your Daddy had a hand in that.
~winks~
I’m honored you used this recipe.
Gratefully,
Christy