3-Ingredient Buttermilk Biscuits
Fluffy and buttery - these 3 Ingredient Buttermilk Biscuits are the easiest way to bring old-fashioned southern comfort to your table. Perfect for breakfast, brunch, or anytime you crave warm biscuits fresh from the oven.
Servings: 10 Biscuits
Calories: 209kcal
Equipment
- Large mixing bowl
- Pastry cutter (or your fingers)
- Biscuit cutter or sharp knife
- Cast iron pan OR ⤵️
- Large sheet pan lined with ⤵️
Ingredients
- 2 ½ cups self rising flour
- ½ cup unsalted butter very cold
- 1 cup buttermilk plus more for brushing the tops
Optional ingredients
- Egg wash 1 egg whisked with 1 tablespoon water
- Softened butter for finishing
- Flaky sea salt
Instructions
- In a large bowl, combine self-rising flour and butter. Grate butter into flour, or add cold cubes, and cut in using a snapping motion with your fingers until crumbly (can also use a fork or pastry cutter)
- Add buttermilk and mix until just combined. Do not overmix.
- Turn dough out onto a floured surface. Gently fold two or three times, or use the cut-and-stack method (cut into quarters, stack, press down, repeat two more times).
- Cut biscuits, put on a sheet pan, and place in the freezer for 15 minutes while preheating oven to 450°F.
- Keep biscuits on sheet pan or place close together in a buttered cast iron skillet.
- Brush tops withmore buttermilk or optional egg wash. Bake 15 to 18 minutes until golden brown.
- Rub softened butter, or brush melted butter, over hot biscuits as soon as they come out of the oven. Sprinkle with flaky sea salt if desired. Let cool for 10 minutes before eating.
Video
Notes
No self-rising flour? Make your own. For every cup of flour needed add one cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
Storage: Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
Freezing: Freeze unbaked biscuits on a tray, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes.
Reheating: Warm baked biscuits in a 325°F oven for 8 to 10 minutes, or microwave for 15 to 20 seconds.
Hands stiff? Use a food processor to cut your butter into the self rising flour and then transfer all of it into a large bowl to finish mixing.
No cutter? Cut dough into squares with a knife instead of using a biscuit cutter.
Variations: Try half butter and half shortening, swap buttermilk for milk or cream, or brush the tops with honey butter for a sweet finish.
Nutrition
Calories: 209kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 27mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Calcium: 35mg | Iron: 0.3mg
