Easy Buttermilk Biscuit Recipe

Easy Buttermilk Biscuit Recipe:- Time to make buttermilk biscuits using only three ingredients! When I was younger, Grandma Barb would make buttermilk biscuits from scratch. I have many fond memories of her. Because these were always the very last thing that was prepared for the supper, she would work quickly and without much effort. In less than a minute, the biscuits were prepared and placed in the hot oven, and gosh, they were heavenly, and they continue to be heavenly even now. She is very good!


Easy Buttermilk Biscuit Recipe

It should come as no surprise given that she has been preparing buttermilk biscuits at home for more than eight decades.

The next week, I intend to instruct my sons on how to make handmade biscuits, beginning with these buttermilk biscuits that are really simple and only require three ingredients. There are a few straightforward recipes that my sons are able to prepare on their own. Nevertheless, due to the rapid pace at which kids are maturing, it is essential for me to ensure that they are able to prepare a home-cooked dinner without resorting to artificial additives. And in the South, biscuits that are still hot and fresh are always welcome at any meal!

3 ingredient buttermilk biscuits


The fact that this buttermilk biscuit recipe just requires three ingredients makes it an excellent choice for novice biscuit makers as well as children. As a result of the fact that it was simple to commit to memory, it was one of the first dishes that I learnt to create. In spite of the fact that I used to name them 112 biscuits when I was younger (after the band from the 1990s), I was required to play Cupid or Only You when I was baking them.



    1. 2 cups self-rising flour
    1. 1 stick frozen butter(1/2 cup) + more for brushing
    2. 1 cup cold buttermilk
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    1. Preheat oven to 450 F. (read the tips in the notes before proceeding)
    2. Add flour into a large bowl.
    3. Grate the frozen butter into the flour.
    4. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
    5. Pour in the cold buttermilk and stir with a rubber spatula until a dough form.
    6. Lightly flour a work surface, and turn the dough out onto the work surface.
    7. Flour your hands and gently knead the dough, add more flour as needed but not too much. Dough should be slightly sticky.


  • Fold the dough several times to create layers. Work quickly to prevent the dough from warming, which could result in a flat, dry biscuit.
  • Finally pat the dough into a 1-inch thick rectangle.
  • Using a 3-inch biscuit cutter, cut out 4 biscuits. ( Regather the dough and pat it back out to cut the remaining biscuits.)
  • Place biscuits on a baking sheet, with the sides touching.


  • For 12 to 14 minutes, bake food. Optional: During the final minute or two, brush the tops with a little coating of additional melted butter, and then, if necessary, switch the oven to broil in order to brown the tops. When it is being broiling, you need to keep a close check on it the entire time because the browning happens so quickly.
  • As soon as biscuits come out of the oven, brush with melted butter. Once the butter has absorbed, brush them once more.


See Also: Easy Homemade Candied Pecans Recipe


How to make the BEST 3-Ingredient Buttermilk Biscuits

Prep. Prep all of your ingredients and tools beforehand. Preheat your oven to 450 F. Measure and sift out your flour, freeze your butter and make sure the buttermilk is cold. Gather your biscuit cutter, baking pan, and bowl for fixing.


Measure the flour. The flour can be measured out by spooning it into the measuring cup from the container. In order to ensure that there are no air pockets that could potentially cause my measurements to be inaccurate, I give the cup a few taps as I go along. For a completely leveled cup of flour, use the back of a butter knife to sweep across the rim of the cup once you have a heaping cup of flour. This will ensure that the flour is evenly distributed throughout the cup. Put the flour in a large bowl and set it aside.


Add the butter. If possible, freeze the butter beforehand. It needs to be cold, and the frozen butter will help keep the dough cold, which is a must if you want the BEST biscuits. Take your butter out of the freezer only when you are ready for this step. Use unsalted or salted. I’m using unsalted. Remove the wrapper from the butter and grate the butter into the flour. Grating helps the butter distribute easily through the flour. This creates a buttery biscuit that is soft and tender.

Cut in the butter. Now that we have that pile of grated butter, it’s time to cut it into the flour. Cutting butter into flour simply means getting it all distributed, so all the butter is coated with flour. To do that, get a pastry cutter and start pressing it repeatedly into the flour and butter. Soon the mixture will look like little crumbs. That’s what you want, just tiny pieces of butter coated with flour.


Add the buttermilk. Add one cup of cold buttermilk from the fridge. I normally only need a cup if I measure flour correctly. If you mistakenly added too much flour, add a little extra. A sticky dough forms when buttermilk is stirred in with a rubber spatula. Next, turn your dough out onto a floured surface with a little damp and sticky texture.


Knead and fold. Turn out the dough on a lightly floured surface. Flour your hands and gently knead the dough till soft. Use only what flour is needed on the work surface and hands. To much flour makes biscuits dry. Lightly wet dough is preferable. Now fold the dough. Half-fold and pat. Repeat folds and pat out. This makes biscuit layers flaky.


Cut out the biscuits. Finally, pat out the dough into a 1-inch thick rectangle. Using a 3-inch cutter, cut out 5-6 biscuits. Press the cutter firmly into the dough and then bring it back up. Do not twist, or you’ll seal the biscuits, and they will not rise. Place the biscuits on a pan with the sides touching. This will give them stability so they won’t fall over as they rise high and quickly in the oven.


Bake and butter: Bake biscuits 12-14 minutes on top or center rack. May need longer (I bake on top shelf). I brush the tops with butter and broil for the last minute or two to brown, but keep an eye on it. After baking, brush biscuits with melted butter. Brush again once the butter absorbs.



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