3-Ingredient Biscuits
The best biscuits are made easily with few ingredients and minimal mixing. These 3-ingredient biscuits are made using self-rising flour, buttermilk, and butter. The quick-to-make buttery biscuits are tender, flaky, and perfectly fluffy. Enjoy them with breakfast, brunch, or dinner.
Ingredients
- 2 cups self-rising flour plus more for kneading the dough
- 6 tablespoon salted butter cold and diced
- ¾ - 1 cup buttermilk cold
- 2 tablespoon salted butter separated into two separate tablespoon pieces
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper and set it aside.
- Pour the flour into a large bowl. Cut the 6 tablespoons of diced, cold butter into the flour using a pastry cutter or two forks until pea-sized lumps remain. **You can also use grated, frozen butter instead of cold, cut butter. It will stay cold longer.
- Add ½ cup of buttermilk to the flour-butter mixture. Mix until a soft dough forms using a spatula or your hands. Add additional buttermilk (¼ to ½ cup more), if needed, until a dough forms.
- Transfer the dough to a lightly floured surface. Knead the dough with your hands until it comes together, adding additional flour as needed to prevent sticking. Pat the dough to roughly ¾-inch thickness.
- Cut 10 biscuits from the dough using a 2-inch round biscuit cutter. Transfer the biscuits to the prepared baking sheet with their sides touching each other. *See blog post photos. Refrigerate the biscuits for about 10 minutes to firm the butter.
- Brush the biscuits with 1 tablespoon of melted salted butter before baking them in the preheated oven for 13-15 minutes, until risen and light golden brown. Once the biscuits come from the oven, brush them with the remaining tablespoon of melted salted butter. ** Do not use the same butter from the raw dough; melt the additional tablespoon of butter separately.
Notes
- Transfer the remaining cooled biscuits to an airtight container. Store biscuits at room temperature for 1 to 2 days or in the refrigerator for up to one week.
- See the blog post for tips and recipe notes.
Nutrition
Calories: 182kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 91mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 310IUCalcium: 27mgIron: 0.2mg
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