3 Ingredient Biscuits

These easy 3-Ingredient Biscuits are made with self-rising flour, butter, and buttermilk for fluffy, homemade biscuits in about 30 minutes.

Course bread

Cuisine American

Prep Time 10

Cook Time 12

Freezing 10

Total Time 32

Servings biscuits

Calories 208kcal

2 cups self-rising flour
¼ cup frozen salted butter grated on the large hole, plus additional butter for brushing
¾ - 1 cup very cold buttermilk

Grease an 8-inch round cake pan; set aside.
Place flour in a large bowl.
2 cups self-rising flour
Use a pastry cutter or forks to cut in the butter into it forms pea-sized pieces.
¼ cup frozen salted butter
Add 3/4 cup of buttermilk to the flour mixture.
Stir in enough additional buttermilk 1 tablespoon at a time until a soft dough forms. The dough should come together but shouldn't feel wet.
Turn the dough out onto a lightly floured surface.
Take one third of the dough and fold it over the center third like you’re folding a letter.
Take the unfolded side and fold it over the other third.
Gently pat the dough down and repeat.
Pat the dough down to ¾-inch thickness.
Use a biscuit cutter to cut out the individual biscuits. Do not twist.
Re-roll the scraps and repeat, using the remaining dough.
Place the biscuits in the prepared pan.
Place the biscuits in the pan in the freezer for about 10 minutes to chill before baking.
Preheat the oven to 425°F.
Brush the tops with melted butter.
Bake for about 12 -15 minutes, or until the biscuits are a light golden brown on top.
Brush the tops of the biscuits with additional melted butter, and serve warm.

Self-rising flour: It's important to use self-rising flour, not all-purpose flour, in this recipe. You can make a homemade self-rising flour substitute.
Butter: Using grated, frozen butter helps create little pockets of butter in the dough that melt as they bake, which helps to make for flakier biscuits.
Buttermilk: It's important that the buttermilk be straight-from-the-fridge cold. If you don't have buttermilk, you can make a homemade buttermilk substitute.
Nutrition values are estimates.