3 Ingredient Biscuits

My 3 Ingredient Biscuits Recipe At A Glance

Primary Cooking Method: Bake
Number of Ingredients: 3
Total Prep Time: 10 minutes
Total Cook Time: 12-15 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

3 Ingredients to make Biscuits

• 4 cups self-rising flour: Technically, you can use all-purpose flour, but you’ll need to add a leavening agent. Scroll down to the tips section to learn how to make your own self-rising flour!
• 1 cup cold unsalted butter: The colder, the better. That’s what gives you those flaky layers. You can swap it with Crisco (shortening) or lard.
• 1 ¾ cups cold buttermilk: If you don’t want to buy buttermilk just for biscuits you can make your own homemade version of buttermilk with Whole milk. You just need to mix 1 tablespoon of lemon juice or white vinegar per 1 cup of whole milk. Let it sit for 5-10 minutes; do not touch it during this time, after mix and you’ve got yourself a mock buttermilk.

Make This Recipe Yours With Additions

• Fresh Herbs: Chop up about 2 tablespoons of fresh rosemary, thyme, or chives and fold into the dough.
• Cheese & Garlic: Fold in 1 cup of shredded cheddar and 1 teaspoon of garlic powder to make easy and flavorful Cheddar Bay biscuits.
• Sliced Jalapeños: Fold in ¼ cup of thinly sliced jalapeños. Spicy, buttery biscuits? Yes, please.
• Honey Butter Biscuits: Mix 2 tablespoons of honey straight into the dough to make sweet, self rising flour biscuits. Bonus points if you brush them with melted butter and more honey after baking.
• Chocolate Chip Biscuits: Yep, this is happening. Fold in ½ cup of mini chocolate chips for dessert biscuits. Try not to eat the whole pan in one sitting!

How to make 3 Ingredient Biscuits

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

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3 Ingredient Biscuit Recipe

This 3 Ingredient Biscuit Recipe is made with self-rising flour, cold butter, and buttermilk bake for 12-15 minutes, and you're good to go!

4.8 from 6 votes

Author Jackie

Course Side Dish

Calories 3693

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Equipment

Large mixing bowl

Ingredients

  

• ▢ 4 cups self-rising flour plus extra for dusting
• ▢ 1 cup cold unsalted butter cubed (2 sticks)
• ▢ 1 3/4 cups cold buttermilk

Instructions

• Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, add 4 cups of self-rising flour.
• Cut in the 1 cup of cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually pour in 1 3/4 cups of cold buttermilk, stirring gently until the dough comes together. Be careful not to overmix.
• Turn the dough out onto a floured surface and gently knead 3-4 times to bring it together.
• Roll or pat the dough to about 1/2-inch thickness. Use a 2 1/2-inch biscuit cutter (or a glass) to cut out biscuits. Re-roll the scraps as needed to get 16 biscuits.
• Place the biscuits on the prepared baking sheet, ensuring they are touching slightly for softer sides or spaced apart for crispier edges. Bake for 12-15 minutes, or until golden brown.
• Let the biscuits cool slightly before serving.

Notes

• Thickness Matters: I usually go for ½-inch thick dough for the perfect balance of fluffy and tender, but if you want crispier edges, roll them thinner.
• DIY Self-Rising Flour: Combine 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Sift or whisk it together, and boom—instant self-rising flour.
• Homemade Buttermilk: Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of whole milk. Let it sit for 5-10 minutes, and you’ve got yourself buttermilk.
• No Twisting, Just Punching: When cutting your biscuits, press straight down and pull straight back up—no twisting! Twisting seals the edges and keeps them from rising properly. Also, arrange the biscuits so they’re touching slightly. This helps them “climb” in the oven for extra height.
• Don’t Overwork the Dough: Warm hands equals warm butter, and warm butter means no flaky layers. Work fast and keep everything cool.

Bonus Tip: Round biscuits are classic, but my kids lose their minds when I pull out the heart-shaped cutter. Flower shapes? Stars? Go wild.

Nutrition

Calories: 3693kcal, Carbohydrates: 383g, Protein: 75g, Fat: 206g, Saturated Fat: 126g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 52g, Trans Fat: 7g, Cholesterol: 534mg, Sodium: 476mg, Potassium: 1121mg, Fiber: 12g, Sugar: 22g, Vitamin A: 6376IU, Calcium: 612mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

My Best Cooking Tips for Making This 3 Ingredient Biscuits Recipe

1. Thickness Matters: I usually go for ½-inch thick dough for the perfect balance of fluffy and tender, but if you want crispier edges, roll them thinner.
2. DIY Self-Rising Flour: Combine 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Sift or whisk it together, and boom—instant self-rising flour.
3. No Twisting, Just Punching: When cutting your biscuits, press straight down and pull straight back up—no twisting! Twisting seals the edges and keeps them from rising properly. Also, arrange the biscuits so they’re touching slightly. This helps them “climb” in the oven for extra height.
4. Don’t Overwork the Dough: Warm hands equals warm butter, and warm butter means no flaky layers. Work fast and keep everything cool.

Bonus Tip: Round biscuits are classic, but my kids lose their minds when I pull out the heart-shaped cutter. Flower shapes? Stars? Go wild.

What to Serve with 3 Ingredient Buttermilk Biscuits

Buttermilk biscuits pair with anything, and when I say anything, I mean anything. Sweet, savory, breakfast, dinner, you name it! Here are some ideas:

Breakfast

• Scrambled eggs and crispy bacon
• Make it a breakfast sandwich with eggs, cheese, and ham

Spreads & Toppings

• Honey butter
• Homemade jam or fruit preserves
• Sausage gravy

Proteins

• Classic fried chicken
• Pulled pork or BBQ brisket
• Smoked sausage with mustard for dipping

Stews

• Slow Cooker Chicken Stew
• Slow Cooker Lentil Stew
• Chili

How to store & reheat 3 Ingredient Biscuits

Room Temp: Store leftover biscuits in an airtight container or a resealable bag at room temperature for up to 2 days.

Refrigerator: If you want to keep your biscuits fresh a little longer, pop them in the fridge—they’ll last up to a week.

Freezer: Let them cool completely, then wrap each one tightly in plastic wrap and toss them in a freezer-safe bag. They’ll stay good for up to 3 months.

Reheating:

• In the Oven: Wrap them in foil and bake at 350°F for about 10-12 minutes until warmed through. If they seem a little dry, a quick brush of butter before reheating does wonders.
• In the Microwave: Wrap a biscuit in a damp paper towel and heat in 10-15 second bursts until warm.
• From Frozen: Bake at 350°F for 15-18 minutes until hot, or microwave in 30-second intervals with a damp paper towel until warmed through.

Tip: You can freeze the biscuits before baking! Cut them out, place them on a parchment-lined tray, and freeze until solid. Once frozen, transfer them to a bag and stash them in the freezer.

Quick Recipe Help and Common Questions

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