3 Ingredient Flaky Buttermilk Biscuits, there is nothing better than hot biscuits right out of the oven. Slather them in
These simple homemade biscuits are flaky, tender, and easy to make from scratch with just 3 ingredients.
3 INGREDIENT FLAKY BUTTERMILK BISCUITS
Biscuits are quick bread that can be mixed together and baked in about 15 minutes. Traditional biscuit recipes don’t have yeast therefore there’s no downtime waiting for the dough to rise. Furthermore, you can mix, cut, and bake the biscuits in less than 25 minutes.
Have you been eating canned or frozen store-bought biscuits? If you’ve been intimidated by making biscuits in the past, we are about to change that! This recipe for the perfect homemade biscuits has just three simple ingredients that you most likely already have.
We enjoy biscuits so much we oftentimes have breakfast for dinner. Once you get the hang of it, you’ll be making them a lot as well.
WHAT YOU’LL NEED
This recipe has just three ingredients. These are pantry staples that you can easily keep on hand.
- Self-rising flour
TIPS FOR THE BEST FLAKY BUTTERMILK BISCUITS
- Using a biscuit cutter, press down to cut the dough, but do NOT twist. Twisting will seal the edges of the biscuits and they will not rise as high.
- Use a grater and grate the cold
butter, then re-chill in the fridge or freezer till very cold. Grating the buttermakes coating the buttermuch easier, without overworking the dough. All the little pieces of butterneed to be coated with flour for the flakiest biscuits.
- Don’t have any buttermilk? You can make your own. Place 1 tablespoon of vinegar or lemon juice in a cup of milk. Let it stand for 3 minutes. It may curdle a little, but this isn’t a problem, you can stir most of the lumps out or use them as is. Don’t forget to chill well!
- Why do the ingredients need to be so cold?
Butterand buttermilk both contain water, which produces steam when they bake. This helps produce tall, flaky biscuits.
- Don’t overmix the dough. Overworking the gluten in the flour will make them tough.
- You’ll fold and roll or pat the biscuits down, then fold again and roll out again. You’ll repeat this 4 times. This is known as laminating. This technique makes the biscuits nice and flakey, creating lots of layers from the
- You can make these savory by adding some herbs or shredded cheese.
HOW DO I STORE LEFTOVER 3 INGREDIENT FLAKY BUTTERMILK BISCUITS
- Store the leftover biscuits in an airtight container in the refrigerator for up to 5 days.
- Additionally, you can freeze before baking or after they have baked. Thaw before baking or serving.
MORE BISCUIT RECIPES YOU’LL LOVE
- Buttered Pan Biscuits (Butter Swim Biscuits)
- Frozen Biscuits
- Blue Cheese Biscuits
- Donuts from biscuits
- Buttermilk Biscuits
- Small Batch Bacon Cheddar Buttermilk Biscuits
- Bacon Cheese Butter Swim Biscuits
- Stuffed Biscuits
3 INGREDIENT BUTTERMILK BISCUITS
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- 2 cups self-rising flour
- ½ cup butter frozen and grated
- 1 cup buttermilk very cold
- Preheat the oven to 400° and line a cookie sheet with parchment paper. Spray the parchment paper with cooking spray.
- Place the flour in a large mixing bowl and add half the grated butter, then toss to coat. Add the remaining butter and coat with the flour.
- Add the buttermilk and stir till combined and a dough is formed.
- Sprinkle a little flour on a surface and pour the dough onto the flour.
- Knead the dough 3 or 4 times to combine, then press the dough into a ½ inch thick rectangle.
- Fold the dough in half and press or roll the dough out again. Repeat this step 4 times.
- Press the dough out and chill for 10 minutes, before cutting.
- Press a biscuit cutter straight down to cut out the biscuits. Place the biscuits on the pan, making sure they don’t touch. Gather remaining dough and press together, then cut out more biscuits.
- Brush the tops of the biscuits with buttermilk before baking.
- Place the pan in the oven and bake for 12 to 15 minutes until the biscuits are lightly browned.
- Remove and serve with gravy, jelly, or honey.
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