This recipe for easy buttermilk biscuits has just three ingredients and comes out flaky and perfect every time. Video instructions are included.
FEATURED COMMENT: “I made these today. Total time including baking, 20min. They are beautiful , light , flaky, and delicious !“
Basic buttermilk biscuits are a homemade southern staple
We have some fun and unique biscuits here on our site. Sweet Potato Biscuits are a fall favorite, but really they’re good any time of year.
Asiago Cheese and Black Pepper Biscuits are another super easy recipe with a twist. They go perfectly with lots of soups and stews. Cinnamon Biscuits are made with a very similar recipe and are great with a little icing on top.
Mexican Style Biscuits will make you think of Mexican Cornbread, but in biscuit form. If you love a spicy kick you’ll love them. And then there are Cajun Hush Puppies and Pimento Cheese Biscuits, oh my!
But, we thought it was high time we had a recipe here for basic but easy buttermilk biscuits. We worked a while perfecting the recipe because we want you to be sure your biscuits will come out just right every time.
It’s true! This is a 3 ingredient biscuit recipe:
All you need to make them is self rising flour, buttermilk and butter.
If needed you can make a buttermilk substitute with plain milk and either lemon juice or white vinegar. Just put a Tablespoon of one of those acidics in a measuring cup and then fill it up with milk to make one cup. Stir and let it sit for 5-10 minutes before using.
You can easily make a self rising flour substitue too. For every cup of all purpose flour add two teaspoons of baking powder and one-half teaspoon of salt. Stir well and then re-measure before adding to your recipe.
How to make these flaky biscuits (be sure to watch the video):
THE NUMBER ONE TIP FOR MAKING PERFECT BISCUITS EVERY TIME IS TO KEEP YOUR INGREDIENTS COLD!
Follow these steps
- Freeze the butter.
- Chill the buttermilk in the measuring cup.
- Measure the flour into a bowl and chill the bowl.
- Lightly flour a surface for rolling and cutting the biscuits.
- Grate the butter with a box grater on the side with the larger holes.
- Add the butter to the flour a little at a time tossing after each addition.
- Stir in the buttermilk just until blended.
- Place the dough onto a lightly floured surface and pat down until it’s about ½ inch thick.
- Fold the dough over in half and pat down, repeating this step four times.
- Roll with a rolling pin or pat down until about ½ inch thick and then cut with biscuit cutter in desired size. Use a straight down and up motion with the cutter – do not twist.
- Place biscuits nearly touching on parchment paper lined baking sheet and bake for 12-14 minutes or until lightly browned. Brush with melted butter if desired.
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Why it’s so important to keep the ingredients cold:
The little grated pieces of butter are what creates the flakes in your biscuits. If it starts to get warm the butter will just sort of “melt” into the flour.
Keeping everything cold means the butter will remain intact. When you pat down the dough you are flattening the butter bits. Your biscuits will then bake into flaky pillows of southern buttermilk goodness!
Sliced open your biscuits are going to make a classic southern meal when topped with homemade sausage gravy, Cajun gravy, or old fashioned tomato gravy.
THIS RECIPE MADE OUR “BEST OF THE YEAR” LIST. ALL THE OTHERS CAN BE FOUND HERE.
Easy Buttermilk Biscuits: 3 Ingredients
- 2½ cups self-rising flour
- 1 cup buttermilk
- 1 stick butter 1 stick equals ½ cup
- Freeze the stick of butter. Chill the measured flour and buttermilk.
- Grate the buttter, tossing it with the flour a little at a time.
- Stir in the buttermilk just until the ingredients are blended. If dough feels dry 1-2 Tablespoons additional buttermilk can be stirred in.
- Place dough on a lightly floured surface and pat down to about ½ inch thickness. Fold in half and pat to ½ inch again. Repeat the fold and pat down step 4 times.
- Roll with a rolling pin or pat down with hands until about ½ inch thick.
- Cut with a biscuit cutter using a straight down and up motion (do not twist). Place biscuits on parchment lined baking sheet nearly touching.
- Bake at 450 degrees 12-14 minutes or until lightly browned. Brush with melted butter if desired.
Items you may need for making your easy buttermilk biscuits:
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- Glass measuring cups
- Box grater for grating the butter
- Rolling pin (we love a traditional wooden one)
- Biscuit cutters
- Parchment paper
- Sweet Potato Butter for spreading on those biscuits
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
WOW, those biscuits look so flaky, buttery and inviting. With just 3 ingredients – this is such an easy to make recipe. Thank you for the detailed tips – will try these out for my family.
Hope everyone loves them as much as we do!
Alicia J Hoffman says
I have been making biscuits for nearly 40 years because my husband loves biscuits and sausage gravy. However, mine have never come out as high and flaky as every recipe I’ve tried has claimed…UNTIL NOW!!! This simple recipe is PERFECT. I made them tonight and they came out flaky, tender, and so, so, high! And they were delicious! Thank you so much! My husband will never have to suffer another biscuit fail again!
Yay! So happy to hear this, Alicia! Thank you for coming back to let us know. Happy Biscuit Making!
These biscuits were so good! And the recipe is really easy to follow!
Awesome! Thanks for letting us know, Toni.
Beth Sachs says
A nice easy to follow recipe for buttermilk biscuits.
These look so light and fluffy. I am definetly going to try these with a little sausage and gravy this weekend.
That sounds wonderful!
I didn’t know you could make them eggless..will try this for sure.
Well, that’s a new one on us as we have never heard of putting eggs in biscuits. Hope you’ll enjoy this recipe.
Saw a chef on TV who’s specializes in biscuits and gravy but prior to starting he takes his measured flour and the bowl and puts both in the freezer. When he’s ready to make them just pulls it and the butter out, which has been cut and frozen and makes the biscuits. I’ve thought what a neat idea but I’m only cooking for one now and it takes a real special occasion to make these but always thought I would try his method.
Interesting… same concept except we just chill the bowl and flour.
This is now my go to biscuit recipe. I do use equal amount of crisco vs butter just because I like the texture better. Absolutely perfection.
harold gordon says
what temperature do you bake these at ? i did’nt see that in the instruction s!?
Hi Harold, Yes, please check the recipe card for step #7. It starts out “Bake at 450 degrees…”
Enjoy those biscuits!
I made these today. Total time including baking, 20min. They are beautiful , light , flaky, and delicious !
Brushed butter, and honey on top, and shared with the neighbors . A hit all around. Sorry l could not take picture. Thank you, for this simple easy to follow recipe…
You are making me hungry, PJ! Thanks for your kind comment.
DELICIOUS! The first words out of my grandsons mouth when he bit into the biscuit was “MMMMMMMM” They were great I had to agree. I folded them too many times so they didn’t rise as much as the could have but they looked and tasted great!
That’s great to hear! Thanks for letting us know Joe!
I tried this biscuit recipe this morning I didn’t have buttermilk but I had powdered buttermilk so I use milk and powdered buttermilk I didn’t have self rising flour so I added 1 tablespoon of baking powder and a teaspoon of salt because my butter was unsalted the biscuits were light fluffy airy and a I got rave reviews. I will definitely try it again. I served it with agave and my family ate it with strawberry jelly
So happy to hear it, Hansel! Be sure to note that we have included substitutes for buttermilk and self-rising flour, but it sounds like your workarounds turned out fine.
Buttermilk biscuits are one of my favorite foods! But, I’ve always been intimidated to make them. Love these helpful tips and the recipe looks gorgeous!
Thanks so much, Jessie! They’re really easy – give it a try.
Shanna A. says
These were so light and flaky and were the perfect addition to my sausage gravy.
Yay! Glad you loved them Shanna.
These biscuits are gorgeous! They baked up so light and fluffy! Using the self-rising flour really helped!
Super simple, huh? Thank you Alison.
3 ingredients! It doesn’t get easier then that. So flaky and delicious.
Exactly right. Thanks, Angela!
There are few more delicious food treats on the planet! We just loved them with chicken fried steak!
Agreed! Thanks, Beth!
Tania | Fit Foodie Nutter says
I can’t believe how easy they were to make and how soft and fluffy they turned out! It was my daughter’s first baking on her own project and long may it last! Thank you for a great recipe!
Yay! We love seeing new cooks emerge! Thanks for letting us know.
Alisa Infanti says
These were so light and buttery… heaven!
Awww…. thanks Alisa!
Kathryn Donangelo says
These are the BEST biscuits for any meal! I love how they are only made with 3 ingredients. I will be making these again next week. Thank you!
Thank you for your kind works, Kathryn!
Toni Dash says
I love these!! It was a hit at my house!
Awesome! Thanks, Toni!
You had me at 3 ingredients! these are so light & fluffy! yum
Thank you, Rebecca!
Can you make the biscuits and freeze before baking so you can cook them later? If yes, would you cook them from frozen or would you have to thaw before baking?
The only way we have tested freezing them is after they’re baked and then thaw before warming up. To freeze them unbaked my suggestion would be to thaw before baking, but again, we haven’t tested that. If you do them we would love it if you would come back and leave a comment on how they turn out.
I tried freezing the biscuits before baking and then cooking at 450 for 14 minutes from frozen. They rose good and tasted good. The only thing I noticed was that the tops were a little crunchy. I also tried freezing before baking, thawing an hour or so and baking. That didn’t work – they came out like hockey pucks. So, while it kind of worked, there is nothing like making and baking right away.
Thank you for reporting back Carol. It’s so great when readers can share their experiences with each other and with us.
I gave up making biscuits years ago. But I saw your recipe and thought I’d try one more time and boy am I glad I did was so easy and tasted absolutely wonderful flaky and so buttery. Thank you for posting this recipe I will be making these very often.
Thank you so much for letting us know Debbie! Hopefully your comments with encourage others to give them a try too!
These look so yummy and easy! I can’t wait to make these! My family is going to love them!
They really are simple. Thanks, Beth!
Patty at Spoonabilities says
These look so fluffy and soft! What great tips for making the perfect biscuits!
Thanks much, Patty!
I am a HUGE fan of biscuits, and the fact that these are just 3 ingredients is so convenient!
Can’t believe how easy these are to make and how fluffy they come out! Perfect!
Thanks so much, Suzy!
These look fabulous and I love how they’re made with just three ingredients! Saving to make later this week!
Thanks, Jamie! Bet they’ll be awesome!
I’ve never baked biscuits before, but these turned out great! Thanks for creating such a detailed recipe and explaining not only how to make my own buttermilk and self-rising flour (can’t get either where I live) but also explaining why the ingredients need to be chilled (otherwise I probably would have skipped those steps to the detriment of the biscuits)!
Really delicious and easy to make!
So happy they turned out great Rachel! Thanks for coming back to let us know.
Sorry, I forgot to rate the recipe!
Thank you so much!
Thank you. I have made these these several times and they are delicious! Question… any tricks for grating the butter? It’s always very time consuming and really hard on my wrist and hands using my standard cheese grater.
Donna, have you looked for a rotary grater that makes larger pieces? Most of them have small holes for grating, but possibly you could find one with larger holes and that would be easier on your wrists. I always grate it pretty fast for a few seconds and then take a break to toss the butter in the flour. Another idea is trying the frozen butter in a food processor, but I’ve not tested that.
These look so delicious and yummy! I can’t wait to give these a try! My family is going to love this!
Carrie Robinson says
Freezing the butter is genius! Definitely trying this recipe soon. 🙂
Delicious light and fluffy biscuits! I didn’t have self rising flour so I used your alternative. Came out great.
Awesome! Thank you Angela!
Ashley F. says
Seriously the BEST biscuits! So flaky and buttery! Easy to make!
We love them, too. Thank you, Ashley!
I was always really intimidated by biscuits but your simple recipe and helpful tips got me over my hurdle! Now I’m a biscuit pro and the kids come running when they smell them baking!
Yay! So happy to hear that.
Claudia Lamascolo says
You had me with those 3 ingredients, everyone loves biscuits and mine are always dry trying these tonight!
You won’t be disappointed!
These are perfect for a quick and easy meal! My boyfriend and I love them! I will definitely be making these again!
Thanks so much!
Oh my goodness! These are divine. It’s three ingredient perfection… yum!!
You got that right! Thanks, Angela!
Denay DeGuzman says
My family loves homemade buttermilk biscuits. I love that these are easy to make with just 3 ingredients. Ideal for biscuits and gravy.
Yes, they are. Thanks so much.
I’ve been looking for a biscuit recipe for awhile since my family has been requesting them. Can’t wait to try these biscuits!
You and your family will love them.
Diane Patchen says
the biscuit were excellent and so easy. They were fluffy and not dry.
Yay! Happy to hear that. Thanks, Diane!
These biscuits sound delicious. Will they work with a bit of ham on them and a little jam?
That would be wonderful!
Can’t wait to try these…….how many does this recipe make?
Hi Cheri, Per the recipe card you will get approximately 12 biscuits with a 2-1/2 inch biscuit cutter. Of course, you can use a smaller one and will get more, or a larger one and get less. Hope you love them!
Am rate this recipe 5 star becuase 1st i tried it last night and then here come to give feedback ,,,,,,,,,,,,,,,,,,,,,,,
This is supper cool and yummy
Thank you so much
Thank you for taking the time to let us know and leave a star rating! We really appreciate it.
Sharan Mitchell-Grant says
Easy turned out fluffy and flaky. My family love the biscuits with gravy
Yay! Thank you for taking the time to let us know and star rate the recipe.
what to if you not have buttermilk?
Hi Elena, There are substitution instructions within the post for using either vinegar or lemon juice and plain milk for making a buttermilk substitution.
Thanks so much, Aline!
I made these biscuits this morning. The only thing I did differently was add a heaping tablespoon of sugar to mixture and brushing tops with melted butter. My apologies for not posting picture but they were just too enticing not to immediately dig into. I was not disappointed. The inside of the biscuit was soft and fluffy with a crispy crust! Soooo good! I think I have my new go to biscuit recipe! Thank you for sharing this recipe!
Thanks so much for letting us know, Deb! We do suggest an optional brushing with butter but have never tried adding sugar So glad you loved then!
OMG!!! I have been home baking/making for the last ten years, every time I have tried making biscuits it has been an EPIC FAIL!!!! Well, fail no more!!! Thanks to y’all’s amazing instructions and recipe I have finally been able to produce a batch of flakey and delicious buttermilk biscuits that my boys will enjoy (as will I)!! This will now be my go to recipe and I no longer have to fear the dreaded biscuit!
Yay! Thanks so much for taking the time to let us know, Karyn. Your comment gives us happy hearts!
Gwen K. says
Have you tried making the biscuits in a food processor? I can grate with mine.
No, do you just mean grating the butter? That might work, but I would not try to stir the biscuits up in a food processor. If you try it let us know how it turns out. I think the dough would get overworked.
Thanks for sharing and adding the tips for substitutes. I am not a baker, but do bake sometimes for my guys. I have gotten into a habit of forgetting to get my butter to room temp. for most recipes,that call for it. I always freeze my butter as I stock up when on sale,we use creamy butter a lot. I learned years ago, to grate frozen butter sticks, its a life saver!!
I followed the directions and mine turned out flat and not done in the middle?????
I might try again another day but not happy.
Fantastic, easy biscuits! Thank you so much this recipe.
Thank you for letting us know! It would mean a lot to us if you could come back and leave a star rating.
These look delish! My momma made buttermilk biscuits with Crisco not butter, and she never measured. LOL We always told her that her secret ingredient was the sip she would always take out of the cup of buttermilk. I will have to try your recipe!
Awww… that’s so sweet. We used to make biscuits with shortening too, but found that butter has so much more flavor. We’ll never go back now.
Can you add a little more buttermilk to make drop biscuits?
Hi Ann, We’ve never tried it, but the dough is quite wet anyway. If I wanted to make drop biscuits I don’t think I would add more liquid. Let us know how it turns out.
Shari L Kalous says
This is the WORST biscut recipe ever~ Followed to a T and after 30 minutes still were gooey in the middle! Wow, so disappointed!
We are so sorry to hear this happened to you Shari! After so many people have successfully made these biscuits we can’t help but think there is a culprit other than the recipe. Have you checked to see if your oven is properly calibrated? It doesn’t seem possible that you could bake biscuits of any type at 450 degrees for 30 minutes and have gooey centers. Better check that oven!
Hi! Your recipe calls for 1 cup of butter. 1 cup of butter is equal to 2 sticks of butter, being one stick is only 1/2 a cup .Also, is that unsalted or sweet cream butter being used?
Please look at the recipe again. It calls for 1 stick of butter, with a notation that 1 stick equals 1/2 cup. You can use either type butter and your biscuits will be delicious.
I’ve tried quite a few and most were really good but this will be my keeper!! So good and easy
Yay! Thank you for taking the time to let us know Claire!
Super easy biscuit recipe! My family loved them and they had Great flavor and texture. Will definitely be my go to recipe from now on!
Yay! Thanks for the star rating and for letting us know.
Thanks so much for the great recipe! So quick & easy, & they came out perfect & delicious! I didn’t have any buttermilk on hand, so I used 1 tablespoon white vinegar, mixed with 1 cup heavy cream.
Thanks for letting us know John, and thank you for the 5 star rating! It really means a lot to us.
Debby perry says
What would be the best way to reheat leftover biscuits? If in the oven, what temperature and for how long? Would you wrap in foil or just place uncovered on a baking sheet? We loved this recipe. Thanks for the great tips.
Thanks so much Debby! I usually leave mine uncovered and warm them at 400 for about 5 minutes (if they’re room temperature). If you have something else in a cooler oven you could wrap in foil and heat a little longer – depending on the temperature of your oven.
I’ve been cooking for 40 years and have been too intimidated to try a homemade biscuit because my grandma made the best! This recipe was not only easy, but they were delicious. Reminded me of my grandma and simpler times. Thanks for sharing. I will definitely be making them again.
Awww… comments like yours are why we do this. Thanks so much Cheryl!
I loved these biscuits. They were so easy to make and were so fluffy. It’s the best biscuit recipe I’ve tried. I can’t wait to make more especially since my family loved them.
I made the biscuits and they did NOT turn out like the picture. My biscuits didn’t rise at all!
So sorry to hear that LeLa. Are you sure that you used self-rising flour?
Can I make the dough and chill it for 2 hours before baking??
We haven’t tested that Barbara, but I think it should be fine. You may need to add a couple of minutes of baking time. Please come back and let us know how it worked out.