This recipe for easy buttermilk biscuits has just three ingredients and comes out flaky and perfect every time.
Basic buttermilk biscuits are a 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.
Mexican Style Biscuits will make you think of Mexican Cornbread, but in biscuit form. If you love a spicy kick you’ll love them.
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.
These biscuits are made with just 3 ingredients:
All you need to make buttermilk biscuits is self-rising flour, buttermilk and butter.
If you don’t have buttermilk you can make a 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.
If you don’t have self-rising flour you can make a substitute for that 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 perfect and easy buttermilk biscuits (be sure to watch the video):
The number one tip for making flaky 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 floured surface and pat down until it’s about 1/2 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 1/2 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.
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. Then, when you pat down the dough you are flattening the butter bits. Your biscuits will then bake into flaky pillows of southern buttermilk goodness!
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Easy Buttermilk Biscuits: 3 Ingredients
- 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 1/2 inch thickness. Fold in half and pat to 1/2 inch again. Repeat the fold and pat step 4 times.
- Roll with a rolling pin or pat down with hands until about 1/2 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 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
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